1
can (14 oz) sweetened condensed milk (not evaporated)
2
eggs
2
tablespoons real maple syrup or maple-flavored syrup
1 1/2
teaspoons pumpkin pie spice
Streusel
1/4
cup packed brown sugar
1/4
cup finely chopped walnuts
2
tablespoons all-purpose flour
2
tablespoons cold butter or margarine
Topping
1
cup whipping cream
2
tablespoons packed brown sugar
Chopped walnuts, if desired
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Steps
1
Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.
2
Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside.
3
Reduce oven temperature to 350°F. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.
4
Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.
5
To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.
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For this pumpkin pie recipe with maple syrup, purchase plain pumpkin, not pumpkin pie mix, which includes seasonings.
If you do not have pumpkin pie spice for this maple pumpkin pie, you can make your own by combining equal amounts of ginger, cinnamon, nutmeg and allspice or cloves.
Pecans can be substituted for the walnuts in this recipe.
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