Moscow-Pullman Daily News Blogs

Earlier this fall, I promised readers recipes for pumpkin and have been setting aside a number to post before Thanksgiving.  As I’ve noted before, pumpkin just happens to be a favorite and it is doubtful I will run out of recipes calling for that ingredient!

The recipe I’m sharing today comes from the October/November issue of Taste of Home Magazine.  Marty Rummell of Trout Lake, Washington who noted it was “no ordinary pie” submitted it.  The maple syrup in her mother-in-law’s recipe “gives it her special touch and it a ‘must have’ item for the family

Thanksgiving meal.”

Easy Pumpkin Pie

• 3 eggs

• 1 cup canned pumpkin

• 1 cup evaporated milk

• ½ cup sugar

• ¼ cup maple syrup

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ½ teaspoon ground nutmeg

• ½ teaspoon maple flavoring

• ½ teaspoon vanilla extract

• 1 9-inch unbaked pastry shell

• additional pie pastry optional

• whipped cream, optional

In a large bowl, beat the first 10 ingredients until smooth; pour into pie shell.  Cover edges loosely with foil.  Bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees; bake 40 to 45 minutes longer or until a knife inserted near the center comes out clean.  Remove foil.  Cool on a wire rack.

If decorative cutouts are desired, roll additional pastry to 1/8-inch thickness; cut out with 1 to 1 ½-inch leaf-shaped cookie cutters.  With a sharp knife, score leaf veins on cutouts.

Place on an ungreased baking sheet.  Bake at 400 degrees for 6 to 8 minutes or until golden brown.  Remove to a wire rack to cool.  Arrange around edge of pie.  Garnish with whipped cream if desired.

Yield:  8 servings.