Maple Pumpkin Pie

Fountain Venue Kitchen

Ready in: 45 minutes
Servings: 8
Vegetarian

Ingredients

  • 1 (15-ounce) can pumpkin puree (or the equivalent amount of homemade pumpkin puree)
    Baking
  • 3 eggs
    Milk, Eggs, Other Dairy
  • 1/4 teaspoon ground allspice (may substitute 1/4 teaspoon ground cloves)
    Spices and Seasonings
  • 1 teaspoon ground cinnamon
    Spices and Seasonings
  • 1 teaspoon ground ginger
    Spices and Seasonings
  • 1/2 teaspoon ground nutmeg
    Spices and Seasonings
  • 1/2 teaspoon kosher salt
    Spices and Seasonings
  • 1/2 cup coconut milk (I use regular, not light in this recipe; may substitute cream)
    Canned and Jarred
  • 1/2 cup pure maple syrup (grade B or dark amber offers great flavor)
    Cereal
  • 1 prepared crust
    Refrigerated
  • Optional: whipped cream for serving
    Milk, Eggs, Other Dairy

Steps

  • 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.

Nutrition

  • Calories: 221.23  cal  (11.06%)
  • Fat: 9.49  g  (14.6%)
  • Saturated Fat: 4.03  g  (25.19%)
  • Carbohydrates: 29.96  g  (9.99%)
  • Sugar: 14.4  g  (16.0%)
  • Cholesterol: 65.94  mg  (21.98%)
  • Sodium: 271.21  mg  (11.79%)
  • Protein: 4.2  g  (8.4%)
  • Vitamin A: 8404.26  IU  (168.09%)
  • Manganese: 0.77  mg  (38.67%)
  • Vitamin B2: 0.4  mg  (23.55%)
  • Vitamin K: 10.3  µg  (9.81%)
  • Selenium: 6.72  µg  (9.61%)
  • Iron: 1.69  mg  (9.36%)
  • Fiber: 2.28  g  (9.12%)
  • Folate: 29.35  µg  (7.34%)
  • Phosphorus: 72.83  mg  (7.28%)
  • Vitamin B1: 0.09  mg  (6.26%)
  • Potassium: 212.48  mg  (6.07%)
  • Vitamin E: 0.88  mg  (5.86%)
  • Calcium: 58.62  mg  (5.86%)
  • Magnesium: 23.28  mg  (5.82%)
  • Vitamin B5: 0.57  mg  (5.72%)
  • Copper: 0.09  mg  (4.45%)
  • Vitamin B3: 0.83  mg  (4.16%)
  • Zinc: 0.58  mg  (3.86%)
  • Vitamin B6: 0.07  mg  (3.66%)
  • Vitamin C: 2.27  mg  (2.75%)
  • Vitamin B12: 0.16  µg  (2.74%)
  • Vitamin D: 0.35  µg  (2.36%)

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