Maine Leaf Peeper’s Maple Pumpkin Pie Recipe
Fall is a great time to visit Maine. Beautiful blue skies over Penobscot bay are surrounded by leaf peeper’s delights. The sugar maple trees leaves turn hundreds of shades of red. It’s the perfect time for warm pumpkin pie and whipped cream. This delicious pumpkin pie recipe comes courtesy of the Windward House B&B in Camden Maine. It is a maple syrup pumpkin pie.
Maine Leaf Peeper’s Maple Pumpkin Pie Recipe
Great Old Fashioned Pie Crust
Render fat for leaf lard. You can get that at Curtis Meats. 1/2 cup lard
6 cups of all purpose flour
1/2 teaspoon of salt
Pumpkin Pie Filling
1 3/4 cups pumpkin puree
1/4 cup Grade A dark amber maple syrup
1 1/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp freshly ground nutmeg
pinch of fine grain Maine sea salt
1 1/4 cups heavy cream
1 tsp pure vanilla extract
2 large eggs
new-england-fall-foliage-
Where to get some of this stuff:
Lard for dough: Curtis Custom Meats
Nutmeg for grinding: Fresh Off the Farm
Pumpkin: Beth’s Farm – bring the kids for the corn maze and your appetite for their food!
We use grade A dark amber maple syrup for its robust maple taste.
How to Make the Pie Crust
divide the lard into 6 pieces and place in the freezer. Fill a glass half way with cold water.
Put the flour, salt and sugar in a large bowl and whisk it together until evenly and thoroughly mixed.
Break the lard into little pieces and mix into the flour mixture. You can use a knife to cut the lard into pieces a little larger than a pea.
Splatter the cold water over the flour and lard mixture and mix the dough by pinching it, while you turn it over with a spatula or mixing knife.
Once its shaggy scrape it onto a clean work surface.
Flatten the pieces of dough onto the surface with the heel of your hand and then scrape the pieces together and push them together. Repeat the process until the pieces hold togther. Make a five inch. Wrap the dough in plastic and refrigerate it at least 2 hours – until firm.
Once it is firm you can roll the dough out.
Roll it out onto parchment paper and then peel it away and form it into your pie pan.
Bake the crust
Pre-bake the crust. Preheat the oven to 375 degrees. Line the crust with parchment paper and fill the paper with dried beans to keep the crust from rising or bubbling while it bakes. Bake for 25 minutes. Let the crust cool on a rack.
Pumpkin Pie Filling
Split the pumpkin in half. Scoop out the insides. Put onto a cookie sheet and bake until it is soft. Then scoop that into a food processor and run it until it is smooth and uniform.
Pour the maple syrup in a small sauce pan. Heat it until about a quarter of the mositure evaporates.
Pour the pumpkin in a bowl. Whisk into the pumpkin the rest of the ingredients including the reduced maple syrup.
Pour the filling into the pre-baked crust.
Bake at 325 degrees until the filling is firm. The filling will form small cracks near the edge of the crust as it contracts a little.
We know its a mouthful, but its all here!
Windward House Bed & Breakfast
6 High St
Camden ME 04843
877-492-9656