I have made this pie 4 times this year. It has now replaced my traditional pumpkin pie recipe that I was making for more than 10 years. If you expect strong maple flavor, you will be disappointed. The maple syrup simply replaces sugar as the sweetener, but conveys a smooth texture that I find pleasing.
Alterations - I increased the amount of allspice to 1/4 teaspoon, and decreased the amount of brown sugar to 1/3 cup (the full amount of sugar suggested in the recipe along with 1/2 cup of maple syrup would yield an overly sweet pie. I received comments at Thanksgiving that the pie was still a little on the sweet side).
When I process pumpkin, I usually use a neck pumpkin (looks like an overgrown butternut squash - widely available in central Pennsylvania, but I don't know how prolific they are in other areas). I cut the pumpkin in half lengthwise, remove the seeds (bake these with butter and salt for a nice snack) and place it on a foil lined baking sheet, tent with another sheet of foil, and bake for 350 for 1.5 hours. I remove the top sheet of foil and allow the pumkin halves to cool and scrape the pulp into a food processor to puree (I find working with the half pumpkins makes this step easy. I then place the pureed pumpkin in cheesecloth in a container with a strainer bottom and place the purred pumpkin in the fridge for 3 days draining when liquid accumulates. I find draining the pureed pumpkin yields a stronger flavor and better pie texture.
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I have made this pie 4 times this year. It has now replaced my traditional pumpkin pie recipe...