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GOODNESS

Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
heart healthy

Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
improves circulation and lowers cholesterol

Recipe

Maple Pumpkin Pie

serves
prep time: 10
cook time: 117

ingredients

2 recipes pastry dough
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1 cup Grade B maple syrup*
2 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
*available at some specialty foods shops

directions

On a lightly floured surface with a floured rolling pin roll out 2/3 dough 0.125 inch thick (about a 14 inch round). Fit dough into a 10 inch (1 1/2 quarts capacity) pie plate and trim edge, leaving a 0.5 inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.

Preheat oven to 375 degrees.

On lightly floured surface roll out remaining dough 0.125 inch thick (about a 10 inch round) and with a 2 inch leaf-shaped cutter cut out 16 leaves. Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes.

Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes. Transfer leaves to a rack and cool. Leaves may be made 1 day ahead and kept in an airtight container at room temperature.

In a 3- to 3 1/2 quarts heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210 degrees. on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.

Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.

Garnish pie with pastry leaves just before serving.