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Yield: 6 servings |
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Yield: 6 servings |
1/2 (15 ounce) package refrigerated piecrust (1 sheet)
11/2 cups canned pumpkin
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
11/4 cups half-and-half
2/3 cup maple syrup
1 teaspoon all-purpose flour
3 eggs
1/4 cups chopped walnuts (optional)
Preheat oven to 350 degrees
Unroll piecrust and line a 91/2 inch deep-dish pie pan with dough. Prick the bottom of
piecrust with a fork. Trim and crimp edges.
Place lined pie pan on a baking sheet. Bake for 15 minutes. Set aside.
If desired, roll out excess crust and cut out leaf shapes for decoration. Set aside.
In a large bowl, combine pumpkin, brown sugar, cinnamon, nutmeg, and salt. Mix well. Stir
in half-and-half, syrup, and flour, and mix until smooth. Add eggs, one at a time. Stir in walnuts.
Pour filling into prepared pie shell.
Bake for 11/2 hours, or until center is set.
If Decorating Pie with leaf cutouts, place cutouts on baking sheet with pie for the last
20 minutes of baking time. Remove pie from oven and transfer cutouts to center of baked pie.