Here’s a 5-inch pie that’s as cute as it is delicious. You’ll enjoy the creamy pumpkin-maple filling and golden, melt-in-your-mouth crust. “It’s good with whipped cream,” says Vivian Colwell of Goshen, Ohio.
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons shortening
- 2 tablespoons cold water
- 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 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° 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.
Originally published as Maple Pumpkin Pie in Cooking for 2 Winter 2007, p21
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