Happy Halloween! Have I ever posted my very favorite pumpkin recipe? Does it matter? Here it is. Again. Or for the first time. I can’t be trusted to remember.
MAPLE PUMPKIN PIE
1 can Pumpkin (not pumpkin pie mix)
3/4 cup maple syrup
1 cup heavy cream
1 TBSP flour (though I’m wheat free – so I sub in a tablespoon of arrowroot with no problem or even just leave it out)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/2 tsp maple extract (or maple flavor)
Mix it all up, put it in a pie crust or in custard dishes, bake at 350 until set (a pie take about 50 minutes, start checking small custard dishes at about 25 minutes). Cool. Serve with loads of whipped cream.
You can make this lower fat and lower calorie. Substitute low fat evaporated milk for the cream and something like Egg Beaters for the 3 eggs. It won’t be as velvety as the original, but it’s still awfully tasty.
What are your Halloween favorites? I’m always looking for more temptation!