Anne-Marie’s Pumpkin and Maple Pie

1 ¾ cups pumpkin puree

¼ cup pure maple syrup

1 cup 35%heavy cream for cooking

½ cup milk

¾ cup grated maple sugar or dark brown sugar

4 eggs

2 tablespoons flour

¼ tsp ground nutmeg

¼ tsp ground ginger

1 tsp cinnamon

Almond paste (optional)

 

Bake pie crus tat 400ºF and set aside.

 

Heat the pumpkin puree in a saucepan, stirring frequently. Add the milk and cream and continue heating over low heat until the mixture is smooth and creamy. Keep warm but do not boil.

 

In another bowl, beat the eggs and maple sugar or brown sugar. Add the spices, flour  and maple syrup.

 

When the crust is baked, slowly add the hot pumpkin puree to the egg mixture, whisking continuously. It;s important to add the pumpkin in very small amounts. Pour the mixture into the crust and bake at 400ºF.

 

Note : The tart is ready when the edges are firm and slightly puffed, but the center of the tarti s still soft. You can make small maple leaves with the marzipan to decorate the tart.