Recipe – Pumpkin, Maple and Sour Cream Pie

This recipe is from the recipe book Annabelle Cooks by Annabelle White, and is my favourite pumpkin pie recipe! It is very easy – just blend all the ingredients together – and a great way to use up some pumpkin this time of year. This pie tastes almost better the next day so make the day before to save time if feeding a crowd.

(Click on any image to enlarge)

375 g cream cheese – softened
¾ cup sugar
1 tsp cinnamon
¼ cup maple syrup
1 tsp vanilla
3 eggs
½ cup sour cream
2 cup mashed cooked pumpkin
¾ cup plain flour
400 g sweet short pastry

Preheat oven to 180 C and place rack at bottom of oven.

Put cream cheese, sugar and cinnamon in a large bowl and mix with kitchen beater. Add maple syrup, vanilla, eggs, sour cream, pumpkin and flour. Blend until just combined.

Roll out pastry and place in a greased 24cm flan tin. Pour in mixture. Bake (on the bottom rack of the oven) until firm in the centre – approximately 35-40 minutes. Dust with cinnamon or nutmeg and serve with some more maple syrup drizzled over, yoghurt or ice cream.

Janie, 2nd of May, 2011

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