Ten years ago, I made the error of baking this maple pumpkin pie for Thanksgiving. Never have I been permitted to create anything else! My relatives adore it!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 1 cup evaporated milk
- 1 cup canned pumpkin
- ¾ cup white sugar
- 3 eggs
- ¼ cup maple syrup
- ¼ teaspoon maple-flavored extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
- Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
- Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.
- Filling can also be mixed in a blender.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 397 mg |
| Sugars | 29 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
My husband raved about this pie. He told me twice to make sure I put this into my favorites. I took it to Thanksgiving, but there was a run on pumpkin pies this year. That’s ok as we were able to bring it home and enjoy most of it here. It just looks like a regular pumpkin pie, but its not. So delicious!
I used 1/2 cup of sugar and extra 1/2 tsp maple bourbon syrup. No maple extract
This is a nice twist on the usual pumpkin pie. I used Vermont Grade B maple syrup which I think is best for baking. The maple flavor shines through but does not overpower the pumpkin flavor. Everyone enjoyed it.