Pumpkin Pie - Cuisinart Mini-Prep Plus Instruction/Recipe Booklet

Makes 10 to 1 servings
1 spiced pecan pie Crust (preceding recipe)
1 whole cinnamon stick
1 whole nutmeg
½ teaspoon whole cloves
2 cups canned pumpkin
3 large eggs, lightly beaten
¼ cup light brown sugar
¼ teaspoon ground ginger
¾ teaspoon table salt
½ cup half-and-half
1 teaspoon pure vanilla extract
¼ cup pure maple syrup
Preheat oven to 375°F. Prepare Spiced Pecan Pie Crust as instructed.
While the pie crust is baking, prepare the pie filling.
Place the cinnamon stick, nutmeg and cloves in the bowl of the Cuisinart
Grinder. Pulse 15 times, and then process until finely ground, about 10 seconds. Reserve.
Add all of the ingredients, including the reserved spices, to a medium saucepan set over
medium-low heat. Whisk to completely combine and continue to cook until the temperature of
the mixture registers about 140°F.
Reduce the oven temperature to 350°F.
Pour the hot filling into the warm pie crust; bake for about 40 minutes, or until the pie filling is
just set. Cool on a wire rack before serving.
Nutritional information per serving (based on 12 servings, including Spiced Pecan Pie Crust):

pumpkin pie

Calories 200 (51% from fat) • carb. 21g • pro. 4g • fat 12g
sat. fat 4g • chol. 65mg • sod. 310mg • calc. 39mg • fiber 3g
Spice & Nut
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