Jen's Maple Pumpkin Pie

Name: Jen's Maple Pumpkin Pie
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters packed brown sugar; 1 egg white; 3 eggs, room temperature; 4 teaspoons all-purpose flour; 1 teaspoons ground cinnamon; 1 pinch ground cloves; 0 teaspoons ground nutmeg; 237 milliliters heavy whipping cream; 59 milliliters maple syrup; 1 pie dough for a single-crust pie; 1 pinch salt; 1 kilograms sugar pumpkin, cut in half; 1 teaspoon vanilla extract; 1 Tbsp water

Jen's Maple Pumpkin Pie is a vegetarian recipe with 10 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 15g of fat, and a total of 284 calories. Thanksgiving will be even more special with this recipe. A mixture of ground nutmeg, vanillan extract, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 3 hours and 10 minutes.

Instructions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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Baking Paper

Baking Sheet

Oven

Place pumpkin halves, cut-side down, on prepared baking sheet.

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Pumpkin

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Baking Sheet

Roast pumpkin in the preheated oven until tender, about 1 hour. Set aside until cool enough to handle, at least 15 minutes.

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Pumpkin

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Oven

Remove seeds from pumpkin and discard. Scoop pumpkin flesh into a food processor and blend until smooth. Reduce oven temperature to 375 degrees F (190 degrees C).

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Pumpkin

Seeds

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Food Processor

Oven

While pumpkin is roasting, roll out pie dough to fit in a 9-inch pie dish. Crimp edges to form a border. Refrigerate dough until chilled, at least 45 minutes.

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Pie Dough

Pumpkin

Dough

Roll

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Pie Form

Line chilled pie dough with 2 sheets of aluminum foil and pour pie weights into the foil.

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Pie Dough

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Aluminum Foil

Bake in the preheated oven until crust is set on the sides and lightly golden on the border, about 25 minutes.

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Crust

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Oven

Remove aluminum foil with pie weights.

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Aluminum Foil

Whisk egg white and water together in a small bowl.

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Egg Whites

Water

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Whisk

Bowl

Brush border of pie crust with egg white mixture and return to oven.

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Egg Whites

Pie Crust

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Oven

Bake until bottom of the pie appears dry and set, about 10 minutes more.

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Oven

Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C).

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Crust

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Oven

Whisk 2 cups pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth.

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Canned Pumpkin