Maple Pumpkin Pie With Walnut Crumble And Maple Meringue In Gingerbread Crust Recipes

MAPLE PUMPKIN PIE

Steps:

• On a lightly floured surface with a floured rolling pin roll out two thirds dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
• Preheat oven to 375° F.
• On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a 2-inch leaf-shaped cutter cut out 16 leaves. Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes.
• Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes. Transfer leaves to a rack and cool. Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
• In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
• Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.
• Garnish pie with pastry leaves just before serving.

PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (215˚C).
• In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
• Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
• Place the pie crust in a 9-inch (23 cm) pie pan and shape.
• Carefully pour pie filling into pan.
• Bake for 15 minutes at 425˚F (215˚C).
• Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
• For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
• Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
• Once cooled, crush the caramelized pecans in a plastic bag.
• Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
• Enjoy!

MAPLE PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

PUMPKIN MERINGUE PIE

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Prick bottom and side of pastry thoroughly with fork. Bake 12 to 15 minutes or until light golden brown; cool on cooling rack.
• Reduce oven temperature to 350°F. In medium bowl, beat eggs with wire whisk. Stir in brown sugar and pumpkin until well blended. Stir in half-and-half, cinnamon, ginger, salt, cloves and vanilla until blended. Pour into partially baked crust. Bake 45 to 50 minutes or until golden brown and center is almost set.
• In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form. Spread meringue over hot filling to edge of crust. Bake 15 to 17 minutes or until meringue is light brown. Cool pie away from drafts 4 hours. Store in refrigerator.

MAPLE-PUMPKIN PIE WITH WALNUT CRUMBLE AND MAPLE MERINGUE IN GINGERBREAD CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using your fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
• Bake in the preheated oven until lightly golden, 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
• Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in cream, eggs, syrup, and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
• Bake in the lower third of the hot oven until center of the pie is almost set, 50 minutes to 1 hour.
• Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
• Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
• Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
• Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form, about 2 minutes.
• Check the syrup and when the temperature reaches 238 degrees F (114 degrees C), reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny, an additional 3 to 4 minutes.
• Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown, 1 to 2 minutes.
• Serve chilled or at room temperature.

MAPLE WALNUT PUMPKIN PIE

Steps:

• HEAT oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, eggs, maple flavoring, cinnamon, salt, ginger and nutmeg in large bowl. Mix well. Pour into pie crust.
• BAKE 15 minutes. Reduce oven temperature to 350 degrees F. Bake an additional 30 minutes.
• COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Remove pie from oven. Top evenly with crumb mixture.
• BAKE an additional 10 minutes. Cool. Garnish as desired.

MAPLE-WALNUT PUMPKIN PIE

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Place pie crust in 9-inch glass pie pan.
• In large bowl with electric mixer, beat filling ingredients until smooth. Pour into pie crust. Bake 10 minutes.
• Meanwhile, in small bowl, mix ¼ cup brown sugar, chopped walnuts and flour; cut in butter until crumbly. Set aside.
• Remove pie from oven; reduce oven temperature to 350 degrees Fahrenheit. Sprinkle streusel over pie. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning.
• Return to oven; bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours.
• Serve or refrigerate until serving time.
• To serve, in medium bowl with electric mixer, beat whipping cream and 2 tbsp brown sugar on medium-high speed until soft peaks form.
• Serve pie with whipped cream and sprinkle with chopped walnuts.
• Store in refrigerator.

MAPLE WALNUT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F.
• In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.
• Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
• In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
• Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.

MAPLE PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, mix together the pumpkin and maple syrup. Whisk in the cinnamon, ginger, nutmeg, salt and Cognac or brandy, mixing well. In a small bowl lightly beat the eggs and stir in the cream. Mix the egg and cream mixture with the pumpkin.
• Prick the pie crust all over the bottom with the tines of a fork. Pour the filling into the crust, put the pie tin on a flat baking sheet and bake on the lower level of the oven for 15 minutes. Turn the heat down to 350 degrees and continue to bake for 30 to 40 more minutes, until filling has set. Remove to a rack, and cool to warm or room temperature. Serve with whipped cream, creme fraiche, vanilla, caramel or rum raisin ice cream.

MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE

Steps:

• To prepare the pie crust: Break up the crackers and place them in the bowl of a food processor. Add sugar, if using, and cinnamon, then pulse and process to create fine crumbs. Alternatively, you can use a plastic baggie and a rolling pin to crush the crackers. You should end up with about 2 cups of crumbs.
• Place crackers in a bowl, melt the butter. This mixture should hold together when squeezed in your palm. If not, add a enough water so that it does.
• Preheat oven to 375 degrees F. Press the cracker crust into a pie pan.
• In a large bowl, combine pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs and beat lightly with a fork. Gradually stir in milk.
• Pour filling into the cracker crust. Bake until a knife inserted near the center comes out clean, about 55 to 60 minutes.
• Cool on wire rack. Cover, and chill in refrigerator for 2 hours.
• Meanwhile, spray a jellyroll pan with nonstick cooking spray or use a marble slab.
• To make the brittle: Combine Splenda, corn syrup, butter, and water in a saucepan. Stir over medium high heat until Splenda dissolves and mixture reaches a boil.
• Reduce heat to medium low and cook, stirring occasionally, until mixture reaches 275 degrees F on a candy thermometer, about 20 minutes.
• Add pecans, then cook and stir until 295 degrees; an additional 10 minutes.
• Remove pan from heat and sprinkle with the baking soda. Stir to combine.
• Spread mixture on the prepared pan or marble slab thinly. Sprinkle with sea salt. Once cool, break into pieces.
• To serve, top pie with Salted Pecan Brittle.

MAPLE PUMPKIN PIE WITH A CRUNCH

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs, pumpkin, milk, brown sugar, syrup, flour, pie spice and salt until blended. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. , Top pie with whipped topping and pecans; if desired, sprinkle with cinnamon. Refrigerate leftovers.