Yield: 1 Servings
|1||Buttermilk Pie Crust Dough disk|
|1 can||(16-ounce) solid pack pumpkin|
|1 cup||Whipping cream|
|¾ cup||Pure maple syrup|
|1 tablespoon||All purpose flour|
|½ teaspoon||Natural maple flour|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground ginger|
|¼ teaspoon||Ground nutmeg|
|1 cup||Chilled whipping cream|
|3 tablespoons||Pure maple syrup|
MAPLE WHIPPED CREAM
Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about ⅛ inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving ½-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes.
Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about
15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F.
Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely.
(Can be prepared 1 day ahead. Chill.) Cut pie into wedges and serve with Maple Whipped Cream.
MAPLE WHIPPED CREAM:
Makes about 2 cups
Whip cream with syrup in large bowl until soft peaks form.
Bon Appétit November 1991
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998