Maple-Walnut Pumpkin Pie

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Maple-Walnut Pumpkin Pie

 

A hint of maple blends in beautifully, making a

tempting pumpkin pie absolutely irresistible!

 

Prep Time: 20 min

Start to Finish: 3 hr

Makes: 8 servings

 

Crust

1 Pillsbury refrigerated pie crust (from 15-oz box),

softened as directed on box

 

Filling

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (14 oz) sweetened condensed milk (not

evaporated)

2 eggs

2 tablespoons real maple syrup or maple-flavored syrup

1 1/2 teaspoons pumpkin pie spice

 

Streusel

1/4 cup packed brown sugar

1/4 cup finely chopped walnuts

2 tablespoons all-purpose flour

2 tablespoons cold butter or margarine

 

Topping

1 cup whipping cream

2 tablespoons packed brown sugar

Chopped walnuts, if desired

 

Heat oven to 425F. Place pie crust in 9-inch glass pie

plate as directed on box for One-Crust Filled Pie. In

large bowl, beat filling ingredients with electric

mixer on medium speed until smooth. Pour into

crust-lined pan. Bake 10 minutes.

 

Meanwhile, in small bowl, mix 1/4 cup brown sugar, the

chopped walnuts and flour; cut in butter until

crumbly. Set aside.

 

Reduce oven temperature to 350F. Sprinkle streusel

over pie. Cover crust edge with 3-inch-wide strips of

foil to prevent excessive browning.

 

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, beat whipping cream and 2

tablespoons brown sugar with electric mixer on

medium-high speed until soft peaks form. Serve pie

with whipped cream; garnish with chopped walnuts.

Store in refrigerator.

 

High Altitude (3500-6500 ft):In step 4, bake 40 to 45

minutes.

 

Tip

For this recipe, purchase plain pumpkin, not pumpkin

pie mix, which includes seasonings.

 

Source: Pillsbury