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Maple leaf Pumpkin Pie


Maple Pumpkin Pie recipe













Trans-fat Free, Good source of fiber


1 each pastry
unbaked 10 inch, well chilled, fluted edge
1 x pastry
leaf shapes cut from scraps
1 ½ cups pumpkin
puree, fresh or canned
½ cup maple syrup
1 ½ cups milk
2 large eggs
lightly beaten
2 tablespoons all-purpose flour
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
freshly ground
¼ teaspoon ginger
½ teaspoon salt


Preheat oven to 425.

Mix together pumpkin, syrup, milk and eggs.

Whisk together until smooth.

Stir in flour, cinnamon, nutmeg, ginger and salt.

Mix until well blended.

Pour pumpkin mixture into pie shell.

Bake about 40 minutes until filling is firm and a knife inserted in center comes out clean.

Let cool. While cooling, place leaf shapes in oven on cookie sheet and bake until golden brown.

Garnish top of pie with baked leaf shapes.

Let cool completely before cutting with a sharp knife.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 23418% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 376mg 16%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 13%
Sugars g
Protein 15g
Vitamin A 292% Vitamin C 7%
Calcium 18% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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