1 Serve
Ingredients
Filling
- 5 Eggs
- 3 Cups Pumpkin
Canned or mashed cooked pumpkin - 1 Cup White Sugar
- ½ Cups Maple Syrup
- Vanilla Extract
- ½ Tsp Cinnamon
- ¼ Tsp Fine Salt
Method
In a food processor
- 5 Eggs
- 3 Cups Pumpkin
Canned or mashed cooked pumpkin - 1 Cup White Sugar
- ½ Cups Maple Syrup
- Vanilla Extract
- ½ Tsp Cinnamon
- ¼ Tsp Fine Salt
1
Place all the ingredients into a food processor and blend briefly until mixed. An alternative to a food processor would be to first whisk the eggs and sugar until well mixed and then add in the remaining ingredients.
Pour into an unbaked pie shell (see Joanie's Go-To Pastry Recipe). If desired, decorate with pecan halves by gently placing them around the perimeter next to the crust.
Bake at 350F for 45 minutes then check to see if the filling is set. May need to add additional time until the pie doesn't jiggle and appears set. Cool and top with plenty of whipping cream to serve.
Note: If you have any leftover filling it can be cooked in a custard dish.