Maple Pumpkin Pie
Nothing says "holidays" like pumpkin pie. The addition of maple syrup gives it a snappy New England accent.
Makes 8 servings
|1-1/3||cups all-purpose flour|
|1/3||cup plus 1 tablespoon sugar, divided|
|3/4||teaspoon salt, divided|
|4||to 5 tablespoons ice water|
|1||can (15 ounces) solid-pack pumpkin|
|1||cup evaporated skimmed milk|
|1/3||cup maple syrup|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground ginger|
|Light nondairy whipped topping (optional)|
- Combine flour, 1 tablespoon sugar and 1/4 teaspoon salt in medium bowl. Cut in shortening and margarine with pastry blender or two knives until mixture forms coarse crumbs. Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms a soft dough. Wrap in plastic wrap. Refrigerate 30 minutes.
- Preheat oven to 425°F. Roll out pastry on floured surface to 1/8-inch thickness. Cut into 12-inch circle. Ease pastry into 9-inch pie plate; turn edges under and flute edge.
- Combine pumpkin, remaining 1/3 cup sugar, egg whites, milk, syrup, cinnamon, ginger and remaining 1/2 teaspoon salt in large bowl; mix well. Pour into unbaked pie shell. Bake 15 minutes; reduce oven temperature to 350°F. Continue baking 45 to 50 minutes or until center is set. Transfer to wire cooling rack; let stand at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped topping, if desired.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||14 %|
Check out more recipes for Northeastern