Maple Pumpkin Tart Recipes

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MAPLE-PUMPKIN TART



Maple-Pumpkin Tart image

Instead of sugar, maple syrup is the sweetener of choice in this holiday pumpkin tart. It adds deep flavor to the custardlike filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h

Number Of Ingredients 14

2 cups all-purpose flour (spooned and leveled), plus more for work surface
2 tablespoons sugar
1/2 teaspoon coarse salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
2 tablespoons ice water
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 cup pure maple syrup
2 large eggs
1/4 cup heavy cream
1/2 teaspoon coarse salt
1 1/3 cups pure pumpkin puree (from a 15-ounce can)
2 teaspoons finely grated lemon zest
2 1/4 cups fresh breadcrumbs (from 7 ounces white or brioche bread)

Steps:

  • Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add egg yolk. With machine running, add ice water. Pulse just until dough is crumbly but holds together when squeezed. Wrap dough in plastic and flatten into a disk. Refrigerate until firm, 1 hour (or up to overnight).
  • Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 14-inch round. Place in an 11-inch fluted tart pan with a removable bottom; trim any excess. Prick dough all over with a fork. Freeze 15 minutes. Place a sheet of parchment paper over dough and fill with pie weights or dry beans. Bake until crust feels dry and flaky, 20 minutes. Remove parchment and weights; bake until crust is light golden brown, 8 to 10 minutes. Let cool completely in pan on a wire rack.
  • Meanwhile, make filling: In a large bowl, whisk together butter, maple syrup, eggs, cream, salt, pumpkin puree, and lemon zest. Fold in breadcrumbs and pour filling into tart shell. Bake until filling is set and a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool 30 minutes in pan on wire rack before serving.

Nutrition Facts : Calories 411 g, Fat 22 g, Fiber 2 g, Protein 5 g

MAPLE PUMPKIN PIE - BON APPETIT 2000



Maple Pumpkin Pie - Bon Appetit 2000 image

Make and share this Maple Pumpkin Pie - Bon Appetit 2000 recipe from Food.com.

Provided by EveryoneLovesaSprin

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

9 inches frozen pie shells
2 eggs, large
3/4 cup half-and-half
6 tablespoons pure maple syrup
3/4 teaspoon vanilla extract
1 1/2 cups canned pure pumpkin
6 tablespoons light brown sugar, packed
3 1/2 teaspoons all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°F Line pie crust with foil, fill with dried beans and bake for 10 minutes. Remove foil and beans. Pierce crust in several places with a fork and bake another five minutes. Cool on rack and reduce oven temperature to 350°F.
  • Whisk eggs and next three ingredients in a medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour the filling into crust.
  • Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken - about 1 hour 5 minutes. Cool on rack. Chill until cold, at least four hours or overnight.

EASY MAPLE PUMPKIN PIE



Easy Maple Pumpkin Pie image

I made the mistake of making this maple pumpkin pie for Thanksgiving 10 years ago. I have never been allowed to make anything else! My family loves it!

Provided by KGeorge

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
1 cup evaporated milk
1 cup canned pumpkin
¾ cup white sugar
3 eggs
¼ cup maple syrup
¼ teaspoon maple-flavored extract
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
  • Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 41.8 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 4 g, Sodium 396.7 mg, Sugar 29.1 g

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

2 large eggs
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Dough for single-crust pie
MAPLE WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice
Chopped pecans, optional

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.

Nutrition Facts : Calories 489 calories, Fat 26g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 290mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN PIE TARTLETS WITH MAPLE PECAN CRUST



Pumpkin Pie Tartlets with Maple Pecan Crust image

After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious-with no gluten, eggs or dairy! -Chantale Michaud, Guelph, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 1-1/2 dozen

Number Of Ingredients 22

2 cups old-fashioned oats
4 cups chopped pecans
1/2 cup maple syrup
2 teaspoons ground cinnamon
1 teaspoon sea salt
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
FILLING:
1/2 cup maple syrup
3 tablespoons cornstarch
2-1/4 cups canned pumpkin or homemade pumpkin puree
1/4 cup cream of coconut, warmed
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
TOPPING:
1/2 cup chopped pecans
2 teaspoons maple syrup
Dash sea salt

Steps:

  • Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next 5 ingredients; pulse until mixture is moistened. Remove from processor., Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack., For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust., Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving.

Nutrition Facts : Calories 302 calories, Fat 21g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 5g fiber), Protein 4g protein.

MAPLE SUGAR PUMPKIN PIE



Maple Sugar Pumpkin Pie image

Make and share this Maple Sugar Pumpkin Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 (16 ounce) can solid-pack pumpkin
1 cup sugar
1 cup milk
2 tablespoons real maple syrup
2 tablespoons all-purpose flour
1 tablespoon butter or 1 tablespoon margarine, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 eggs
1 9 inch unbaked pastry shell
whipped topping or whipped cream

Steps:

  • In a bowl, mix together the first 10 ingredients.
  • Pour into the pie shell.
  • Bake at 425 degrees for 15 minutes.
  • Decrease heat to 350 and bake about 45 more minutes or until pie tests done.
  • May need to cover crust edges with foil during the last 15 minutes of baking to prevent getting too brown.
  • Cool to room temperature.
  • Refrigerate.
  • Add whipped topping on top if you prefer.

MARVELOUS MAPLE PUMPKIN PIE



Marvelous Maple Pumpkin Pie image

Delicious and rich perfect ending to any fall feast. This recipe makes two 10-inch deep dish pies or three 9-inch pies that are just oh so yummy. When baking, they make your house smell like Thanksgiving's on its way for sure and the taste will definitely hit the spot for those pumpkin pie lovers around the table. Serve with your favorite toppings like whipped cream, vanilla ice cream, or candied pecans, or if you're like me, plain and simple: a piece of pie and a fork.

Provided by Naomi Boyko

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 18

Number Of Ingredients 12

1 (15 ounce) package 10-inch pie crusts
1 (28 ounce) can pumpkin puree
1 ½ cups brown sugar
4 teaspoons pumpkin pie spice
3 teaspoons ground cinnamon
2 ½ teaspoons maple-flavored extract
1 teaspoon rum-flavored extract
1 teaspoon salt
1 ⅓ cups maple syrup
3 tablespoons all-purpose flour
2 ¼ cups evaporated milk
6 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 deep-dish pie plates with crusts.
  • Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt together in a large bowl until well blended. Stir in maple syrup. Sprinkle flour over mixture. Pour in evaporated milk and stir to fully blend.
  • Whisk eggs together in a medium bowl for 1 to 2 minutes. Whisk eggs thoroughly into the pumpkin mixture, but do not beat. Pour pie filling into the crusts.
  • Bake in the center of the preheated oven until centers appear set and no longer jiggle, 60 to 70 minutes. Allow to cool thoroughly before serving.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 52 g, Cholesterol 71.1 mg, Fat 11.5 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 3.9 g, Sodium 410.9 mg, Sugar 36.6 g

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

A quick and east Maple Pumpkin Pie recipe

Categories     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Chill     Potluck     Maple Syrup     Gourmet

Number Of Ingredients 11

2 recipes pastry dough
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1 cup Grade B maple syrup*
2 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
*available at some specialty foods shops

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.

MAPLE-PUMPKIN PIE



Maple-Pumpkin Pie image

This year, indulge your family and friends in a traditional pie made with healthier, more flavorful ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h30m

Number Of Ingredients 15

2/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold butter, cut into pieces
2 teaspoons cider vinegar
2 tablespoons ice water
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup pure maple syrup
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup reduced-fat sour cream
4 teaspoons to 2 tablespoons sugar

Steps:

  • To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic; refrigerate 1 hour.
  • Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.
  • In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.
  • To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.

Nutrition Facts : Calories 265 g, Fat 12 g, Protein 5 g

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

Provided by Suzanne Hamlin

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 1-pound can unsweetened pumpkin puree
1/2 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons Cognac or brandy
2 large eggs
1/2 cup cream
1 9-inch metal pie tin lined with pastry

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.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 116 milligrams, Sugar 14 grams, TransFat 0 grams

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MAPLE-CINNAMON PUMPKIN PIE | BETTER HOMES & GARDENS
Step 2. For filling, in a bowl combine pumpkin, sugar, maple syrup, cinnamon, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined. Instructions Checklist. Step 3. Carefully pour filling in pastry shell. Cover edge of …
From bhg.com
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PUMPKIN POP TARTS WITH MAPLE ICING - THE MERRYTHOUGHT
2017-10-24  · 1 tablespoon maple syrup 1 tablespoon milk 1/4 teaspoon cinnamon 1-2 drops of maple extract. Mix all the ingredients together in a bowl until it reaches a spreading consistency. It should be thick, but spreadable. Once pop tarts are cooled, place icing in a baggie, trim a small corner off the baggie and drizzle pop tarts with icing.
From themerrythought.com
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MAPLE BOURBON PUMPKIN PIE - HEALTHY SEASONAL RECIPES
2020-10-30  · Refrigerate while you prepare the filling. 4. Make filling: Whisk pumpkin puree, maple syrup, sour cream, eggs, Bourbon and pumpkin pie spice in a large bowl. 5. Assemble and Bake: Pour filling into the shell and bake in the lower third of the oven until starting to brown, about 20 minutes.
From healthyseasonalrecipes.com
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MAPLE PUMPKIN PIE - TOGETHER AS FAMILY
2020-10-29  · In a large bowl combine the pumpkin, evaporated milk, eggs, granulated sugar, pure maple syrup, pumpkin pie spice, and salt. Beat with a hand mixer or use a whisk to combine until mixed together and smooth. Pour the pumpkin pie filling into the uncooked pie crust. Bake for 15 minutes.
From togetherasfamily.com
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BAKED BOURBON MAPLE PUMPKIN PIE RECIPE | TRAEGER GRILLS
Place the pie dish directly on the grill grates. Close the lid and bake until the crust is dry around the edge, 20 minutes. Remove the paper and weights and bake until the surface of crust looks dry, 5-10 minutes more.
From traeger.com
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BRûLéED BOURBON-MAPLE PUMPKIN PIE RECIPE | BON APPéTIT
2013-10-09  · Step 7. Place a rack in middle of oven and preheat oven to 350°. Line pie with parchment paper or heavy-duty foil, leaving a 1½” overhang. …
From bonappetit.com
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MAPLE PUMPKIN PIE – THE FOUNTAIN AVENUE KITCHEN
Cut a 7-inch hole out of the center. Unfold and loosely mold the foil over the edges of the pie. If the foil is too close to the filling, trim so that it will not touch. Many crust recipes will be fine without a cover. Crusts that include nut flours tend to brown more quickly than standard all-purpose flour crusts.
From fountainavenuekitchen.com
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MAPLE, BACON AND PUMPKIN TART RECIPE | PINBONE, SYDNEY | RECIPE ...
May 20, 2014 - Australian Gourmet Traveller recipe for maple, bacon and pumpkin tart from Pinbone in Sydney. May 20, 2014 - Australian Gourmet Traveller recipe for maple, bacon and pumpkin tart from Pinbone in Sydney. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca
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Top Asked Questions

How to bake a pumpkin pie with maple cream filling?
Gradually whisk hot maple cream into pumpkin mixture. Place pie dish on a rimmed baking sheet and pour in filling. Bake pie, rotating halfway through, until set around edge but center barely jiggles, 50–60 minutes. Transfer pie dish to a wire rack and let pie cool.
How long does it take to cook a pumpkin tart?
Trim bacon to the width of the pastry and arrange crossways on top of pumpkin, overlapping slices until tart is covered. Bake until starting to colour and puff (15-20 minutes), then reduce temperature to 180C, brush tart with half the maple syrup and return to oven until golden and cooked through (7-10 minutes).
What is the best way to make pumpkin pie?
Keep the pie crust chilled in the refrigerator while you mix up the pie filling. In a large bowl, whisk the eggs and cream together until blended. Add the pumpkin puree and the maple syrup and again whisk well. Finally, add the vanilla, salt and spice blend to the pie filling and combine.
What sweetener do you use for pumpkin tart filling?
Maple-Pumpkin Tart Recipe | Martha Stewart Instead of sugar, maple syrup is the sweetener of choice in this holiday pumpkin tart. It adds deep flavor to the custardlike filling.

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