Maple Gingerbread Pumpkin Pie Food

MAPLE PUMPKIN PIE

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

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.

GINGERY PUMPKIN PIE

Steps:

• In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight. , Preheat oven to 375°. 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. In a large bowl, whisk filling ingredients until blended; pour into crust. , Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.

MAPLE-PUMPKIN PIE WITH WALNUT CRUMBLE AND MAPLE MERINGUE IN GINGERBREAD CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using your fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
• Bake in the preheated oven until lightly golden, 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
• Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in cream, eggs, syrup, and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
• Bake in the lower third of the hot oven until center of the pie is almost set, 50 minutes to 1 hour.
• Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
• Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
• Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
• Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form, about 2 minutes.
• Check the syrup and when the temperature reaches 238 degrees F (114 degrees C), reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny, an additional 3 to 4 minutes.
• Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown, 1 to 2 minutes.
• Serve chilled or at room temperature.

MAPLE PUMPKIN PIE

Steps:

• In Large Bowl Combine pumpkin puree, granulated sugar, light brown sugar, maple syrup, eggs, buttermilk, vanilla extract, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
• Beat at medium speed with an electric mixer until fully combined, about 1 or 2 minutes.
• Pour into 9 inch baking pie pan.
• Bake at 350 F for 1 hour or until the top is slighty golden brown and puffed.

PUMPKIN GINGERBREAD PIE

Steps:

• Preheat oven to 350 degrees.
• Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside.
• In small mixing bowl, combine pumpkin, sugar and pumpkin pie spice.
• Add egg.
• Beat lightly with a rotary beater or fork just until combined.
• Gradually stir in half-and-half, mix well.
• Prepare gingerbread mix according to package directions.
• Pour batter into prepared pie plate or dish.
• Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife.
• Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean.
• Cool slightly.
• Serve warm or at room temperature with whipped cream, if desired.

MAPLE PUMPKIN PIE - BON APPETIT 2000

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.

MAPLE PECAN PUMPKIN PIE

Steps:

• heat oven to 375*F.
• line a 9" pie pan with pastry, crimp or flute crust, set aside.
• in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
• pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
• remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
• arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
• in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
• gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
• serve pie with whipped cream.

MAPLE GINGERBREAD PUMPKIN PIE

Steps:

• Preheat the oven to 425 degrees (F)
• Beat the eggs in a large bowl.
• Mix in the liquids first, then the rest of the ingredients, making sure they are all combined thoroughly.
• Pour into the pie shell.
• Bake for 15 minutes.
• Reduce temperature to 350 degrees.
• Bake for 40 more minutes or until a knife inserted comes out clean (the colour of the filling will be darker because of the molasses, but if the crust edge starts getting too dark put a ring of tinfoil over it while baking).
• Let cool for at least an hour.