19
pumpkin pie
Makes 10 to 1 servings
1
spiced pecan pie Crust (preceding recipe)
1
whole cinnamon stick
1
whole nutmeg
½
teaspoon whole cloves
2
cups canned pumpkin
3
large eggs, lightly beaten
¼
cup light brown sugar
¼
teaspoon ground ginger
¾
teaspoon table salt
½
cup half-and-half
1
teaspoon pure vanilla extract
¼
cup pure maple syrup
Preheat oven to 375°F. Prepare Spiced Pecan Pie Crust as instructed.
While the pie crust is baking, prepare the pie filling.
Place the cinnamon stick, nutmeg and cloves in the bowl of the Cuisinart
®
Spice & Nut
Grinder. Pulse 15 times, and then process until finely ground, about 10 seconds. Reserve.
Add all of the ingredients, including the reserved spices, to a medium saucepan set over
medium-low heat. Whisk to completely combine and continue to cook until the temperature of
the mixture registers about 140°F.
Reduce the oven temperature to 350°F.
Pour the hot filling into the warm pie crust; bake for about 40 minutes, or until the pie filling is
just set. Cool on a wire rack before serving.
Nutritional information per serving (based on 12 servings, including Spiced Pecan Pie Crust):
Calories 200 (51% from fat) • carb. 21g • pro. 4g • fat 12g
sat. fat 4g • chol. 65mg • sod. 310mg • calc. 39mg • fiber 3g
