Erika's Maple-Pumpkin Pie
Total Time: 30
Yield: one 9-inch pieUse grade B syrup if possible; its robust flavor withstands the heat of baking better than more-delicate grade A.
Ingredients:1 15-ounce can pumpkin pur
Place oven rack in middle position and heat oven to 350 degrees. In the bowl of a food processor, mix pumpkin pur
Prebaked Pie Shell
Heat oven to 350 degrees. On a lightly floured surface, use a rolling pin to roll 1 dough ball out into a 12-inch round. Fold dough gently in half over the rolling pin. Lay it in the center of a 9-inch pie tin. Unfold dough onto the other half of the tin to cover the bottom and sides. Trim and crimp the edges.
Cut a 12-inch round of parchment, waxed paper, or aluminum foil, and place on top of dough. Weigh it down with baking weights or dry beans. Bake 30 minutes; then remove from oven and let cool completely.