Maple Pumpkin Pie

[Easily Made Gluten-Free!]

Maple and Pumpkin is always a great pairing.  Combined with favourite autumn spices, they make this Maple Pumpkin Pie recipe is a Thanksgiving dessert winner! Bonus: The filling is naturally gluten free!

YOU WILL NEED: Pie Crust* Pumpkin Puree Cream Cheese Maple Syrup    Brown Sugar Heavy Cream Large Eggs Vanilla Extract Spices & Salt * See the linked post for a link to my fantastic gluten-free pie crust recipe - It's what I used in the photos here.

Roll out your pie crust, place in a pie pan, and flute as desired (Full instructions in linked post!).   Freeze.

Gather leftover pie crust into a ball, roll out to ⅛" thick, use a cookie cutter to cut out whatever shapes you like.

Cream together cream cheese and brown sugar. Once smooth, add remaining ingredients and mix on slow speed until just smooth.

Bake the chilled crust for 15 mins, brush with egg wash. Fill crust with pumpkin pie mixture, bake as directed.

As the pumpkin pie is cooling, brush cutouts with egg wash, bake until golden brown.

Place cutouts on the cooled maple pumpkin pie before serving.  Best served with maple whipped cream - recipe in the linked post. Enjoy!