Maple Pecan Pumpkin Pie

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Beta-carotene, vitamin A, calcium, healthy fats, protein…wait a minute, this doesn’t sound like dessert! Yet that’s exactly what this great-tasting mix of good-for-you nutrients is. Otherwise known as pumpkin pie, we’ve added a Vermont twist, substituting maple syrup for some of the sugar, and adding pecans for an extra special taste. You can use your favorite pie dough recipe, just mixing the pecans into the flour mix before you add water. Or if don’t want to bother making your own pie crust, use a ready-made refrigerated crust. We’ve given you the ‘in-between’ version, using a boxed mix for the crust.

(Makes 10 servings)

1 box pie crust mix
1/2 cup ground pecans
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1/4 cup Vermont maple syrup
1 can (15 ounces) pumpkin
1 can (12 fluid ounces) evaporated skim milk
1/2 cup chopped pecans
Maple Whipped Cream, if desired (see below)
Chopped pecans for topping, if desired

Preheat oven to 425°F.

Following package directions, measure out enough pie crust mix to make one 9-inch pie crust. Stir in ground pecans. Follow package directions to make pie crust dough, roll it out and place in pie plate.

In mixing bowl, mix together sugar, salt and spices. Slightly beat eggs, then add to sugar-spice mixture and mix well. Stir in maple syrup and pumpkin and mix well. Gradually stir in evaporated skim milk. Pour into unbaked pie shell. Sprinkle with chopped pecans. Place in oven and bake for 15 minutes. Reduce heat to 350°F and bake another 50-60 minutes or until knife inserted in center comes out clean. Cool before serving. Top with a tablespoon or two of Maple Whipped Cream and sprinkle with a few pieces of chopped pecans, if desired.

Maple Whipped Cream

(Makes at least 10 servings)

1 cup whipping cream
2 tablespoons maple syrup

In chilled bowl, add cream and syrup; mix. Whip with electric beater until firm peaks form.

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