Recipe
Maplewood Pumpkin Pie
Warm pumpkin pie from Maplewood, shared from the autumn world of the fourth mystery.
From the Book
This recipe appears in Pumpkin Pie & Poison — a companion from the fourth Maplewood mystery.
Follow the pumpkin pie back to the mystery, then continue into the Maplewood Pie Shop Mysteries .
Serving note
This pumpkin pie is warm, spiced, and gently sweet rather than heavy. In Maplewood, it is best served after the lanterns have been lit, when Main Street smells faintly of leaves, coffee, and something still cooling on the counter.
Maplewood Pumpkin Pie
Pumpkin pie belongs to the quieter side of autumn in Maplewood: warm spices, golden crust, and the kind of sweetness that does not need to shout. This version uses less sugar than many traditional pumpkin pies, letting the pumpkin, cinnamon, ginger, and nutmeg carry the flavor.
Ingredients
For the crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3 to 5 tablespoons ice water
For the pumpkin filling
- 1 can pumpkin puree, 15 ounces
- 1/3 cup packed light brown sugar
- 2 tablespoons maple syrup
- 3 large eggs
- 1 cup evaporated milk
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For finishing
- Lightly whipped cream, optional
- A pinch of cinnamon
- A few toasted pecans, optional
Method
- 1
In a large bowl, whisk together the flour and salt. Add the cold butter and work it into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces of butter remaining.
- 2
Add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a disk, wrap it, and chill for at least 30 minutes.
- 3
On a lightly floured surface, roll the dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the dish, press it gently into place, trim the edges, and crimp the rim as desired. Chill the crust while preparing the filling.
- 4
Preheat the oven to 425°F.
- 5
In a large bowl, whisk together the pumpkin puree, brown sugar, and maple syrup until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the evaporated milk, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt. Whisk until smooth and evenly combined.
- 6
Pour the pumpkin filling into the chilled crust. Place the pie dish on a baking sheet to catch any spills.
- 7
Bake for 15 minutes at 425°F. Reduce the oven temperature to 350°F and continue baking for 35 to 45 minutes, until the edges are set and the center still has a slight gentle wobble.
- 8
Let the pie cool completely at room temperature. For cleaner slices, chill for at least 2 hours before serving.
- 9
Serve with lightly whipped cream, a pinch of cinnamon, or a few toasted pecans if desired.
Continue the story
Continue with Pumpkin Pie & Poison and follow Maplewood into its lantern-lit autumn mystery.
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