Printable | Taste of Home

Maple Pumpkin Pie

1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons cold water
FILLING:
1/2 cup canned pumpkin
1/3 cup evaporated milk
1/4 cup packed brown sugar
1 egg
2 teaspoons sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon maple flavoring
Dash salt

In a small bowl, combine flour and salt; cut in shortening until crumbly.
Gradually add water, tossing with a fork until dough forms a ball. Cover and
refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small mixing
bowl, combine the filling ingredients. On a lightly floured surface, roll out
dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in.
beyond edge of plate; flute edges. Pour filling into crust. Bake at 375°

Printed from tasteofhome.com Oct 14, 2008

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Maple Pumpkin Pie cont.

for 40-45 minutes or until a knife inserted near the center comes out clean. Cool
on a wire rack. Store in the refrigerator.

Yield: 2 servings.