rusty@sdcarl.UUCP (rusty c. wright) (10/20/85)
This is a variation on the Pecan Pumpkin Pie recipe from the Libby's
_The Great Pumpkin Cookbook_.
Preheat oven to 375 degrees F. Combine
3 eggs, slightly beaten
1 cup sugar
1/2 cup maple syrup
1 cup Libby's Solid Pack Pumpkin (NOT pumpkin pie filling)
and mix well. Gently stir in
1 cup nuts (pecans, walnuts, etc.)
Pour into a pie shell and bake for 55 to 60 minutes or until a knife
inserted near the center comes out clean.
The original recipe called for 1/2 cup of dark corn syrup (instead of
the maple syrup) and also for 1 tablespoon of vanilla extract. I've
left out the vanilla extract since i'm after the maple taste.
If you can get maple sugar you can probably substitute that for the
white sugar and it will probably be even better.
If you're like me you may be used to buying the artificially flavored
maple syrup. This pie is better with the Real Stuff. Your favorite
grocery store may carry real maple syrup along with the more popular
artificially flavored brands (Log Cabin, Aunt Jemima, etc.) but there
will probably only be a few bottles of it and it may not even be
shelved with those brands, so you'll need to keep your eyes peeled.
If you can't find it there try looking in health-food stores that
carry foodstuffs (as opposed to ones that primarily carry just
vitamins).
There are other variations that i plan on making with this recipe: (1)
using honey instead of maple syrup, (2) using sorghum syrup instead of
maple syrup. I tried it with dark molasses and brown sugar instead of
white sugar but it was a botch; way too much molasses flavor. I
should have used light molasses instead of dark molasses and light
brown sugar (or just white) instead of dark brown sugar.
--
rusty c. wright
{ucbvax,ihnp4,akgua,hplabs,sdcsvax}!sdcarl!rusty