Maple Pumpkin Pie

By á-29897

For a pudding-like option, skip the crust and bake the filling in a lightly greased dish or individual ramekins.

Ingredients

• 1 (15-ounce) can pumpkin puree (or the equivalent amount of homemade pumpkin puree)
• 3 eggs
• 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 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice (may substitute 1/4 teaspoon ground cloves)
• 1 prepared crust
• Optional: whipped cream for serving

Details

Adapted from fountainavenuekitchen.com

Preparation

Step 1

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. 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.
4.I think this pie tastes even better the second day. Wrapped well and refrigerated, the pie will keep for one week.