Maple Pumpkin Pie

I have made a few pumpkin pies but I liked adding maple syrup to this one. Not only is it extra sugary but it tastes great. The topping was my favorite. I liked the idea of adding maple syrup to the whipped cream. YUM!

Ingredients:
Crust:
1-1/4 cups all-purpose flour
1/2 teaspoon salt
5 tablespoons cold vegetable shortening, cut into small pieces
1/4 cup cold unsalted butter, cut into small pieces
4 to 5 tablespoons ice water
Filling:
1 can (15 ounces) plain pumpkin puree
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1-1/4 cups half-and-half
1/4 cup real maple syrup
2 eggs, lightly beaten
1/4 teaspoon or more Mapleine or other maple extract
Topping:
1 cup chilled heavy (whipping) cream
1/4 cup real maple syrup

Instructions:
1. To make the crust: In a medium bowl, whisk together the flour and salt. Add the shortening and butter. Using your fingers or a pastry blender, work the shortening and butter into the flour mixture until crumbly and some pea-size pieces of fat remain. If time permits, chill the flour mixture for 30 minutes.

2. Drizzle the ice water over the flour mixture, 1 tablespoon at a time, mixing until all the flour is moistened and the pastry just clears the side of the bowl (adding an additional 1 to 2 teaspoons water if needed). Using lightly floured hands, gather the dough into a ball. Shape into a disk, wrap in plastic wrap, and chill for 1 hour.

3. Remove the dough from the refrigerator and, if needed, soften slightly for easier handling. Roll the dough out to a 12-inch circle on a lightly floured board, between 2 sheets of parchment paper or heavy-duty plastic wrap, or on a pastry cloth with a cloth-covered rolling pin. Transfer the dough to a 9-inch deep-dish pie pan, easing it into the pan. Trim the overhanging edge of the pastry along the pan’s edge. Chill for 30 minutes.

4. To make the pastry leaves: Roll the extra piecrust dough 1/8 inch thick. Using a maple leaf cookie cutter, cut out 6 to 7 leaves. Using a knife, incise the lines of the leaf. Transfer the leaves to a small baking sheet. To give the appearance and shape of falling leaves, use small wads of foil under each leaf as support, then turn up the ends or sides of the leaf. Chill until baking time.

5. To make the filling: Preheat the oven to 350 degrees F.
In the bowl of a food processor, pulse the pumpkin purée, granulated and brown sugars, cinnamon, ginger, cloves, and salt. Transfer to a 3-quart saucepan. Over medium heat, cook the pumpkin mixture, stirring constantly, until thick and hot, about 5 minutes. Whisk in the half-and-half and maple syrup. Remove from the heat and whisk in the eggs until blended, adding the maple flavoring to taste.

6. Place the prepared pie shell on a baking sheet. Pour the filling into the chilled pie shell. Bake in the lower third of the oven until the filling is puffed and a knife inserted near the center comes out clean, about 60 minutes. Bake the leaves on an upper shelf until the tips just start to turn golden, about 15 minutes. Transfer the leaves and the pie to a rack to cool for at least 1 hour.

7. To make the topping: In a chilled bowl, beat the cream until stiff. As the cream begins to thicken, gradually drizzle in the maple syrup. Continue beating until the cream is softly to moderately whipped.
8. To serve, garnish the cooled pie with the maple leaves and serve with the topping. The pie is best eaten within a few hours. Immediately refrigerate any remaining pie, and eat within 1 day.
Recipe from the book Holiday Baking by Sara Perry.

Servings: 6 to 8
The baking time is 60 minutes