Submitted by davidadmin on Tue, 11/29/2011 - 09:25

Maple Pumpkin Pie

Traditional and gluten-free come together in this universally appealing treat.

Ingredients:

1 prepared 9-inch pie crust (see Cooqi GF Pie Crust recipe), partially baked

2 large eggs

3/4 c. organic half-and-half –OR- ¾ cup rice/almond milk

1/3 c. pure maple syrup

1 tsp. vanilla extract

1 ½ c. canned organic pumpkin (1 15-ounce can)

1/3 c. (packed) organic brown sugar

1 T. Cooqi Cake+Pastry Flour

2 tsp. pumpkin pie spice mix (OR: 1 tsp. cinnamon, ½ tsp. nutmeg, ¼ tsp. ginger, ¼ tsp. cloves)

½ tsp. salt

Instructions:

Preheat oven to 400°F. Prepare pie crust (see pie crust recipe); Line crust with foil; fill with dried beans. Bake 10 minutes. Remove foil and beans. Pierce crust in several places with fork; bake 5 minutes. Cool on rack.

Reduce oven temperature to 350°F. Whisk eggs, half-and-half or rice milk, maple syrup, and vanilla in medium bowl. Whisk pumpkin, sugar, flour, spices and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour filling into crust. Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken, about 1 hour. Cool on rack. Chill until cold, at least 4 hours or overnight.

Serve with fresh whipped cream sweetened with pure maple syrup.

Recipes Category:

Pies

Mix:

Cake + Pastry Flour