Caramelized Pumpkin Pie
November 30, 2020
“Caramelizing pumpkin puree with maple syrup brings out the natural sweetness of the winter squash in this irresistible pie. That simple trick also concentrates the sweetness of the maple syrup, resulting in a decadent dessert that uses less than half the sugar of a traditional pumpkin pie recipe.”
Preheat the oven to 350 degrees. Line the pie crust with a round of parchment paper (cut to the diameter of the pan), then fill it with pie weights or dry rice. Bake for 15 minutes, then lift out the parchment and weights/rice and prick the bottom of the crust all over with a fork. Return the crust to the oven and continue baking until it is golden brown; about 5 minutes longer. Cool completely.
Combine the pumpkin puree with the maple syrup in a medium saucepan over medium heat. Cook, stirring frequently, until slightly darkened and caramelized; 5 to 7 minutes. Transfer to a large bowl and let cool completely.
Add the milk, pumpkin pie spice, vanilla, salt, and egg mixture and stir until well combined. Pour into the pie crust and smooth into an even layer. Bake until the top is slightly browned and the filling is set throughout; about 50 minutes.
Note: If you don’t have pumpkin pie spice on hand, you can create a substitute by combining 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves or ground allspice.