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Muskoka Maple Pumpkin Pie

A Muskoka Twist To A Seasonal Favourite

Here’s a Pure Muskoka-inspired pumpkin pie recipe that incorporates local flavors and ingredients to give it a uniquely Muskoka twist.

Maple Pumpkin Pie - Pure Muskoka

Muskoka Maple Pumpkin Pie

Ingredients for the Crust:

  • 1 ½ cups graham cracker crumbs (you can use gluten-free if needed)
  • ¼ cup Muskoka maple syrup (pure, local if possible)
  • ½ cup unsalted butter, melted
  • Pinch of sea salt
  • Ingredients for the Filling:
  • 2 cups pumpkin puree (canned or fresh)
  • ¾ cup Muskoka maple syrup
  • ½ cup brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 ½ cups heavy cream (or evaporated milk for a lighter option)

Topping:

  • 1 cup heavy cream (for whipped cream)
  • 2 tablespoons Muskoka maple syrup
  • A sprinkle of cinnamon (for dusting)

Instructions:

Prepare the Crust:

  • Preheat your oven to 350°F (175°C).
  • In a bowl, mix the graham cracker crumbs, melted butter, maple syrup, and sea salt until well combined.
  • Press the mixture into a 9-inch pie dish, making sure it's evenly distributed along the bottom and sides.
  • Bake for 8-10 minutes or until slightly golden. Let it cool while you prepare the filling.

Prepare the Filling:

  • In a large mixing bowl, whisk together the pumpkin puree, maple syrup, and brown sugar until smooth.
  • Add the cinnamon, ginger, nutmeg, cloves, and salt to the mixture, stirring to combine.
  • In a separate bowl, lightly beat the eggs, then stir them into the pumpkin mixture.
  • Gradually add the heavy cream, mixing until smooth and fully combined.

Bake the Pie:

  • Pour the pumpkin filling into the pre-baked crust.
  • Bake the pie at 350°F for 45-55 minutes, or until the centre is set and a knife inserted into the middle comes out clean.
  • Let the pie cool on a wire rack for at least 2 hours. You can refrigerate it for a firmer texture.

Whipped Cream Topping:

In a chilled bowl, whisk the heavy cream and maple syrup until soft peaks form.
Dollop the maple whipped cream onto the cooled pie or serve it on the side. Dust with a sprinkle of cinnamon for a finishing touch.

Muskoka Twist:

The addition of Muskoka maple syrup adds a subtle, earthy sweetness that perfectly complements the spices in the pumpkin filling. For extra Muskoka flair, you could add a few crushed Muskoka cranberries to the whipped cream topping or garnish the pie with a drizzle of maple syrup.

This pumpkin pie will evoke those cozy fall Muskoka vibes with every bite!

 

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