by Emily Hines Burgess| photo by Bonnie Dickerson
¾ cup pure maple syrup 1½ cups canned pumpkin 1 cup sweetened condensed milk 2 cups milk ⅓ cup sugar 3 eggs, plus 5 egg yolks 1 teaspoon vanilla 3 teaspoons pumpkin pie spice ¼ teaspoon salt Preheat oven to 325 degrees. In a small saucepan over medium heat, boil...
by Emily Hines Burgess| photo by Bonnie Dickerson
1¼ cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1¼ teaspoons pumpkin pie spice ¾ teaspoon salt 1⅓ cups milk ¾ cup canned pumpkin 4 large eggs, separated ¼ cup butter, melted 1 teaspoon vanilla Butter Maple Syrup Whisk first five dry ingredients...
by Emily Hines Burgess| photo by Bonnie Dickerson
CRUST: 1½ cups chocolate sandwich cookies, crushed 3 tablespoons butter, softened Preheat oven to 325 degrees. Combine crumbs and butter. Press onto bottom of an uncreased 9-inch springform pan. Bake for 10 minutes and cool. FILLING: ½ cup sour cream 3 (8-ounce)...
