Maple Pumpkin Pie

Wouldn’t life be so much easier if our pets helped out? You know, with laundry or dishes or sweeping…nothing major but totally helpful. I’ve been thinking about this a lot lately while packing up all my stuff. I’m moving this Saturday, and while I sweat and put stuff into boxes, my cat just sits there – unamused, and not helpful at all.

It’s plain and simply ungrateful, really. I feed her, change the waste that she deposits in a box each and every day, brush her, play with her and cuddle her…and she just sits there! The nerve….

Actually, while I was baking this pie, the last pie that will be made in my cute little apartment’s oven, the kitty strutted right up, and tried to dip her paw into the pumpkin filling bowl! Good heavens!

Anyway, I usually only make pumpkin pie at Thanksgiving, but I am seriously craving pie this week. Like an insane amount. Also, I’ve been seeing tons of awesome pumpkin recipes floating around on blogs, so I figured I might as well hop on the pumpkin train! And I’m soooo glad I did!

To make the crust, mix the flour, salt, and sugar together in a medium bowl.
With a pastry fork, mix the butter and shortening into the flour mixture (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour).

Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.

Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes. In this time you could go do your hair or practice a fishtail braid…whatever.

Preheat the oven to 375. On a lightly floured surface, roll out the pie dough large enough to fit a 8″ or 9″ pie pan. Place it in your pie pan and put it in the freezer for about 15 minutes.

Meanwhile in a large bowl, mix together the pumpkin, sugar, maple syrup, cinnamon and salt.

Add the eggs and beat with a fork until mixed thoroughly.

Slowly add the half and half and maple extract, stir until combined.

It should look like this..

Remove pie crust from the freezer and fill the crust with the pumpkin filling.

Cover the edges of of the pie crust with foil or a pie crust sheild….uhhh…I guess I didn’t take a picture of that!

Bake for 35 minutes, then remove the foil and bake for an additional 35 minutes or until the center is set or when a tooth pick or a knife inserted in the center comes out clean.
Cool on a wire rack.

Enjoy! I did.

Maple Pumpkin Pie
Lightly adapted from The Hungry Housewife
Recipe makes 1 pie

Ingredients:
Pie Crust
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening , cut into 2 pieces
2 tablespoons vodka , cold
2 tablespoons cold water

Pie Filling
1 15 oz. can pumpkin (NOT pumpkin pie filling)
1/2 cup sugar
1/4 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup half and half or whole milk
1 tablespoon maple extract

Directions:
Crust
Mix the flour, salt, and sugar together in a medium bowl.
With a pastry fork,two forks or your fingers, mix the butter and shortening into the flour mixture (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour).
Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
Flatten dough into 4-inch disk.
Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Pie:
Preheat the oven to 375.
On a lightly floured surface, roll out the pie dough large enough to fit a 8″ or 9″ pie pan.
Place it in your pie pan and put it in the freezer for about 15 minutes.
Meanwhile in a large bowl, mix together the pumpkin, sugar, maple syrup, cinnamon and salt.
Add the eggs and beat with a fork until mixed thoroughly.
Slowly add the half and half and maple extract, stir until combined.
Remove pie crust from the freezer and fill the crust with the pumpkin filling.
Cover the edges of of the pie crust with foil or a pie crust sheild.
Bake for 35 minutes, then remove the foil and bake for an additional 35 minutes or until the center is set or when a tooth pick or a knife inserted in the center comes out clean.
Cool on a wire rack.

Other awesome pumpkin recipes:
Pumpkin Spice Latte
Pumpkin Cinnamon Streusel Muffins
Pumpkin Pie Oatmeal by Mississippi Kitchen

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25 Recipes for The First Day of Fall

Happy First Day of Fall! My favorite season. Hello cute sweaters, boots, and tights. Also, hellooooo comfort food! I have compiled a few of my favorite recipes from my blog and others for you to enjoy. Happy cooking everyone!

Great Fall Appetizers:
Try my favorite hot spinach artichoke dip for any football gatherings you have coming up…orrrr just for couch munching. The latter appeals more to me.

Also try these dandies…
Wicked Good Tortilla Dip
Baked Sweet Potato Fries

Breakfasts and Bready Things:
This Zucchini Sweet Potato Bread is my favorite thing right now. Breakfast, Lunch and Dinner right here.

Or try any of these:
Cinnamon Roll Pancakes by Recipe Girl
Pumpkin Cinnamon Rolls by The Girl Who Ate Everything
Apple Sauce by Family Fresh Cooking
Cinnamon Sugar Glazed Donuts by Taste and Tell
My Chunky Chocolate Banana Bread

Cookies:
These apple cinnamon oatmeal cookies are lovely. The spice makes my chai tea jealous.

These are some dandies of mine too:
Chewy n’ Thick Ginger Drops
My Favorite Chocolate Chip Cookies

Delightful Fall Desserts:
This Butterscotch Pie is the most popular post on my blog AND my personal favorite recipe on here. Go figure!

These make me swoon with happiness as well…
Pumpkin Cream Oreo Tarts by Lauren’s Latest
Hawiian Carrot Cake with Coconut Icing
Classic Rice Pudding
Pecan Pie Bars
Apple Dumplings
Pure Canadian Butter Tarts
Lemon Meringue Pie

Drinks:
Grown Up Pumpkin Pie Milkshakes by How Sweet It Is
Apple Pie in a Glass by How Sweet It Is

Mains Meals:
Macaroni and Cheese by The Pioneer Woman
Creamy Carrot and Jalapeno Soup by Cookin’ Canuck
Potato and Cheddar Pierogies

Hope you like some of these! And again, Happy Fall everyone!