Pumpkin Pie

Makes 10 to 12 servings

1Spiced Pecan Pie Crust (preceding recipe)

1whole cinnamon stick

1whole nutmeg

½ teaspoon whole cloves

2cups canned pumpkin

3large eggs, lightly beaten

¼cup light brown sugar

¼teaspoon ground ginger

¾ teaspoon table salt

½ cup half-and-half

1 teaspoon pure vanilla extract

¼cup 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® Spice & Nut 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):

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