Jen’s Maple Pumpkin Pie
This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture.
Set oven to 425 degrees Fahrenheit (220 degrees C).
Use parchment paper to cover a baking sheet.
Put the cut-side-down pumpkin halves on the baking sheet that has been prepared.
For about an hour, roast pumpkin in a preheated oven until it is tender.
Place aside for at least 15 minutes or until it is safe to handle.
Pumpkin seeds should be removed and discarded.
Pumpkin flesh should be scooped into a food processor and smoothed out.
Oven temperature is decreased to 375 degrees F.
(190 degrees C).
Roll out the pie dough to fit a 9-inch pie dish while the pumpkin is roasting.
Forming a border by crimping edges.
Dough should be refrigerated for at least 45 minutes.
Pie weights should be placed inside two sheets of aluminum foil that have been lined with chilled pie dough.