Welcome to my addiction!

Thank you for stopping in and looking around. I am an admitted paperholic and try to participate in all things stamped. In the past I have taught classes on unique techniques at our LSS and have loved every minute of it. My mind continues to want to create and share. I garner my inspiration from fellow bloggers, our LSS, and some of the horticulture magazines that come in the mail. Simple pleasures in life make me smile and that includes a simple yet elegant card or piece of paper that I see potential. Please feel free to share your work with me as I share my work with you. Enjoy your visit!

Monday, January 2, 2012

Maple Walnut Pumpkin Pie

A quick post for those of you have have asked for my recipe for the Maple Walnut Pumpkin pie. Please forgive me for being so slow in getting it to you, sometimes I just let life get in the way.  So this one is for you.  You will really like this, and I will tell you it is the most diferent recipe I have ever made, but it tastes great!

1 box Pillsbury Refriderated pie crust, softened
1 can (15 oz) pumpkin (Not pumpkin pie mix)
1 can (14 oz.) sweetened condensed milk (not evaporated)
2 eggs
2 Tbsp real Maple syrup
1 1/2 tsp pumpkin pie spice
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts (I have tried this with pecans too - very good!)
2 Tbsp all purpose flour
2Tbsp. cold butter
1 cup whipping cream
2 Tbsp packed brown sugar

1.  Heat oven to 425 degrees 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 flower; cut in butter until crumbly.  Set aside.
3.  Reduce oven temp to 350F. Sprinkle streusel over pie.  Cover crust edge with 3 inch wide strips of foil to prevent excessive browing.
4.  Bake 30 - 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 Tbsp brown sugar with electic mixer on medium high speed until soft peaks form.  Serve pie with whipped cream; garnish with chopped walnuts as desired.  Store in refrigerator.


1 comment:

gifts for men said...

I read this recepies.It really inspire me to make a this items.Thanx to share with us this recepies and i try to make it.