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This heavenly pie has everything you need to satisfy your sweet and savory tooth.

Serves

8

Prep time

60 MINUTES

Cook time

50 MINUTES

INGREDIENTS

  • 1 piecrust (whatever your favorite is)​
  • 1/2 cup unsalted butter, melted​
  • 3/4 cup granulated maple sugar​
  • 1/4 teaspoon salt​
  • 3/4 cup Dark Robust Pure Maple Syrup​
  • 3 large eggs​
  • 1/2 cup heavy cream​
  • 2 teaspoons cider vinegar​
  • 1 teaspoons vanilla extract​

INSTRUCTIONS

  1. In a large pan over medium heat, cook the pancetta. Using a slotted spoon, remove the cooked pancetta to a plate and reserve.
  2. In the same pan, cook the shallot and leeks until translucent, about 20 minutes. Season with salt. Add the garlic and cook until fragrant, about 1 minute.
  3. Add the arborio rice and toast for 1 minute. Stir the wine into the pan and cook until it has evaporated.
  4. Reduce heat to medium-low. Slowly add the warm vegetable broth, a ladleful at a time. Once it has evaporated, add more broth. Season with salt here and there, as you go, per your taste. The pancetta and parmesan will add saltiness too. Stir occasionally when adding the broth.
  5. Once all the broth has been added and the rice has been cooked, about 30 minutes, stir in the red chile flakes, pumpkin puree, maple syrup and parmesan cheese.
  6. Serve with freshly grated parmesan cheese and chopped parsley. Enjoy!

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