Fall Pumpkin Pie

Never let it be said that I don’t put a lot of power in COMFORT FOOD. Cooking and subsequently, eating (in moderation) is one way many of us cope with not being as active as others; and passing the time! We have our days when we can’t or don’t want to do anything, but we also have days with a bit more energy. I say, take advantage of those days, so you can treat yourself with something special on the days you don’t feel up to snuff; or are just looking for that yummy snack! Introducing the:

Crust-I just bought my own graham cracker crust, but if you do make your own, add 1/8 tsp cinnamon to batter of your own making using:
  • 2 cups of graham cracker crumbs
  • 1 stick of unsalted butter, melted
  • 1/8 teaspoon ground cinnamon
  • 1 large egg, lightly beaten
For the filling:
  • 2 cups pumpkin puree
  • 2 tablespoons all-purpose flour
  • ½ cup firmly packed dark brown sugar
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine salt
  • 1 ¼ cup heavy cream
  • 3/4 cup Grade B maple syrup
  • 3 large eggs, beaten
Preparation of pie:
If you make your own, bake the CRUST.
Preheat the oven to 350 degrees Fahrenheit.
Combine the graham cracker crumbs, melted butter, and cinnamon in a bowl, mixing well.  Press evenly onto the bottom and sides of a 10-inch pie plate.  Carefully, brush the graham mixture with the beaten egg.  Bake in the oven until firm, about 12 minutes.  Let cool on a wire rack.
For the filling:
Preheat the oven to 425 degrees Fahrenheit.
Mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer until smooth.  Add the heavy cream and maple syrup, scraping down the sides of the bowl while mixing.  Lastly, mix in the beaten eggs.
Pour the filling mixture into the pie shell and bake for 15 minutes.  Then lower the oven temperature to 350 degrees Fahrenheit and bake until the filling is almost firm, about 35-40 minutes.  Let the pie cool on a wire rack.  Heat before you serve with a dollop of home-made whipped cream. ENJOY!
Credit for this good and easy recipe given to COOKING WHILE WAITING FOR A CURE: Many Thanks
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6 thoughts on “Fall Pumpkin Pie

    • My grandmother always made minced meat pie when we were young. I remember not liking it! Comfort food, like macaroni and cheese, a good cup of tea. My home made apple pie; now there’s instant comfort! Take care, Billy

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