Maple Pumpkin Pie
Maple Pumpkin Pie could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 4g of protein, 9g of fat, and a total of 221 calories. This recipe serves 8. For $1.35 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. Only a few people made this recipe, and 6 would say it hit the spot. Head to the store and pick up canned pumpkin puree, pie crust, maple syrup, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Fountain Venue Kitchen. Overall, this recipe earns a solid spoonacular score of 44%. If you like this recipe, take a look at these similar recipes: Maple Pumpkin Blondies with Pumpkin Pie Frosting, Maple Pumpkin Pie, and Maple- Pumpkin Pie.
Servings: 8
Ingredients:
1 (15-ounce) can pumpkin puree (or the equivalent amount of homemade pumpkin puree)
3 eggs
1/4 teaspoon ground allspice (may substitute 1/4 teaspoon ground cloves)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 cup coconut milk (I use regular, not light in this recipe; may substitute cream)
1/2 cup pure maple syrup (grade B or dark amber offers great flavor)
1 prepared crust
Optional: whipped cream for serving
Equipment:
food processor
stand mixer
blender
aluminum foil
Cooking instruction summary:
In blender or food processor (a stand mixer or hand-held beater works well, too), combine all of the ingredients (except the crust, of course!). Stir just enough to incorporate the spices, and then blend or process until the ingredients are thoroughly combined, scraping down the sides as needed. Stir by hand a few times to remove any air bubbles.Pour the filling into the crust that has been pre-baked according to the recipe directions. (I often use the above-linked almond crust recipe, pre-baking it for 10 minutes at 350 degrees F.To keep the edges of a crust with nut flour from becoming too dark, I recommend a foil crust protector. See notes.)Bake the pie at 350 for 40-45 minutes or until the center is set but still the slightest bit jiggly. Let cool completely, and then refrigerate for at least 2 hours to fully set. Serve cold or at room temperature, with a dollop of whipped cream, if desired.I think this pie tastes even better the second day. Wrapped well and refrigerated, the pie will keep for one week.
Step by step:
1. In blender or food processor (a stand mixer or hand-held beater works well, too), combine all of the ingredients (except the crust, of course!). Stir just enough to incorporate the spices, and then blend or process until the ingredients are thoroughly combined, scraping down the sides as needed. Stir by hand a few times to remove any air bubbles.
2. Pour the filling into the crust that has been pre-baked according to the recipe directions. (I often use the above-linked almond crust recipe, pre-baking it for 10 minutes at 350 degrees F.To keep the edges of a crust with nut flour from becoming too dark, I recommend a foil crust protector. See notes.)
3. Bake the pie at 350 for 40-45 minutes or until the center is set but still the slightest bit jiggly.
4. Let cool completely, and then refrigerate for at least 2 hours to fully set.
5. Serve cold or at room temperature, with a dollop of whipped cream, if desired.I think this pie tastes even better the second day. Wrapped well and refrigerated, the pie will keep for one week.
Nutrition Information:
covered percent of daily need
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