Total time: About 1 hour
Servings: Makes 1 (9-inch) pie
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 3/4 cups (15 ounces) puréed cooked pumpkin
1/4 cup plus 2 tablespoons maple syrup, preferably grade "B"
1 1/3 cups half-and-half
1 prepared unbaked pie shell
1. Heat the oven to 375 degrees. In a large bowl, whisk together the sugar, cinnamon, ginger, allspice, cloves, nutmeg and salt.
2. Whisk in the pumpkin until the sugar and spices are evenly incorporated. Whisk in the maple syrup. Whisk in the eggs, 1 at a time, until incorporated. Slowly whisk in the half-and-half.
3. Pour the filling into a prepared pie shell and bake until the custard is set (the filling should barely jiggle when tapped), about 45 minutes to an hour. Remove to a rack and cool to room temperature.
Each of 8 servings: 273 calories; 6 grams protein; 37 grams carbohydrates; 2 grams fiber; 12 grams fat; 5 grams saturated fat; 94 mg. cholesterol; 21 grams sugar; 281 mg. sodium.
For more information, visit www.latimes.com
Eat Beat: Pumpkin Pie
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