| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
Servings |
INGREDIENTS
|
|
cn Pure pumpkin, 15-ounce |
| 3 |
|
c Pure maple syrup |
| 3 |
|
c Whipping cream |
|
|
lg Eggs |
|
|
tb Unsalted butter, melted 1/4 |
|
|
ts Ground cinnamon |
| 1 |
|
ts Ground nutmeg |
| 1 |
|
ts Ground cloves |
| 1 |
|
ts Salt |
|
|
Flaky Pie Crust |
|
|
c Chilled whipping cream |
|
|
tb Powdered sugar |
|
|
ts Ground cinnamon |
|
|
ts Vanilla extract |
INSTRUCTIONS
~---------------------PIE--------------------------- : --
stick) ~----------------WHIPPED CREAM---------------------- For pie:
Position rack in bottom third of oven and preheat oven to 350øF.
Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon,
nutmeg, cloves and salt in large bowl to blend well. Pour pumpkin
mixture into prepared pie crust. Bake until filling is just set in
center and crust is golden, about 1 hour. Transfer pie to rack and
cool completely. Cover pie and refrigerate until cold. (Can be
prepared 1 day ahead. Keep refrigerated.) For whipped cream: Using
electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons
powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla
extract in large bowl until soft peaks form. Serve pie cold or at room
temperature with whipped cream. Makes 8 servings. Bon Appetit
November 1999 Converted by MC_Buster. Per serving: 1135 Calories
(kcal); 103g Total Fat; (80% calories from fat); 21g Protein; 35g
Carbohydrate; 868mg Cholesterol; 772mg Sodium Food Exchanges: 1/2
Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2 Fat; 1
1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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