Maple Cinnamon Pumpkin Pie

recipe adapted from Better Homes and Gardens

Ingredients

• 1 recipe  Pastry for Single-Crust Pie
• 1  15-oz. can  pumpkin
• 1/2  cup  sugar
• 1/4  cup  pure maple syrup or maple-flavored syrup
• 1  tsp.  ground cinnamon
• 1/2  tsp.  salt
• 3  eggs, lightly beaten
• 1  cup  almond milk

Directions

1. Preheat oven to 375F. Prepare and roll out Pastry for Single-Crust pie.
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.
3. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.
4. To serve, if desired, top with Whipped Cream. Makes 8 servings.
5. Pastry for a Single-Crust Pie: In bowl stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender cut in 1/2 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat, using 1 tablespoon water at a time (4 to 5 tablespoons total), until flour mixture is moistened. Form dough in ball. On floured surface flatten with hands. Roll dough from center to edges into 13-inch circle. To transfer pastry, wrap around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry.


Note:  There is always more filling than is needed to fill the pie crust.  I make a mini-crust-less pumpkin pie for myself that is gluten and dairy free. 

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