The first pumpkin pies were nothing like we make today. The most available sweetener was maple syrup, REAL maple syrup. I decided to try adding that to these pies and what a difference! This is my husband's favorite pie, using actual pumpkins that we grow. Using REAL maple syrup is key to the flavor. For extra special times, I serve with maple-sweetened whipped cream.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C)

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  • Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).

  • Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.

  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

Note:

Freeze any remaining pumpkin puree in small, leak proof containers. Fill within one inch of the top; the contents will expand when frozen.

Nutrition Facts

356.5 calories; 5.5 g protein; 54.5 g carbohydrates; 83.7 mg cholesterol; 313 mg sodium. Full Nutrition

Reviews (178)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2003
Excellent Pie. It was very creamy with a sweet flavor. (and I cheated and used canned pumpkin) Also the recipe doesn't say to do so but it really should be refrigerated before eating. I was impatient and cut into the pie when it came out of the oven and it was very soupy. After it was refrigerated it was fine. Rave review from co-workers and my husband. Read More
(112)

Most helpful critical review

Rating: 1 stars
11/26/2010
I bake for my family alot. We did not like this recipe. I won't make it again Read More
(16)
216 Ratings
  • 5 star values: 160
  • 4 star values: 38
  • 3 star values: 14
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
10/31/2003
Excellent Pie. It was very creamy with a sweet flavor. (and I cheated and used canned pumpkin) Also the recipe doesn't say to do so but it really should be refrigerated before eating. I was impatient and cut into the pie when it came out of the oven and it was very soupy. After it was refrigerated it was fine. Rave review from co-workers and my husband. Read More
(112)
Rating: 5 stars
11/30/2006
I couldn't find a sugar pumpkin so I used a canned pumpkin puree. I used a homemade pie crust (no-fail pie crust III from this site) & I used a little leaf fondant cutter to cut out leaves to decorate the pie crust. I used egg whites to "glue" the leaves on the crust & I wish I had sprinkled the leaves w/ some raw sugar to add a little sparkle...I will next time. Garnished w/a couple of extra leaves & some frosted cranberries. This pie tasted even better than it looks...it's fantastic! Served it w/ some maple flavored whipping cream ( I just added a bit of real maple syrup to fresh whipped cream as I am out of maple extract.) Thanks Carole Rhodus...thsi is probably the best pumpkin pie I have ever eaten (& I have eaten more than my fair share! LOL) Read More
(105)
Rating: 5 stars
01/09/2005
Absolutely incredible! I made a couple of substitutions. I used canned pumpkin evaporated milk in place of half/half I also didn't use clove or allspice but used fresh ground nutmeg and the cinnamon.I also used 1 Tablespoon of maple extract.(I didn't have enough maple syrup). This recipe just bursts with the "little extra" flavor! I am definately making this instead of my regular pumpkin recipe! It amazes me what a little maple flavor does to any ordinary recipe! UMM GOOD! Thanks so much! Read More
(61)
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Rating: 5 stars
11/10/2003
EXCELLENT recipe -- it's now my favorite pumpkin pie. Works great with canned pumpkin. I put in only 1/2 cup brown sugar (instead of 3/4 cup) and it tasted just right to me. Read More
(48)
Rating: 5 stars
10/31/2003
Highly recommended pie I read the review and reduced the brown sugar. I had 1/2 package (4oz.) of cream cheese in the fridge so I added it and reduces light cream to 1 cup. The result was excellent. Mind you I had almost enough filling to fill in 2 9'pies. Read More
(47)
Rating: 4 stars
10/31/2003
I found this pie to be a little too sweet for my taste. If I were to make it again I would definitely cut back on the sugar and would use less ginger. The ginger was a little overpowering. Read More
(45)
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Rating: 5 stars
11/10/2003
This pie was FABULOUS. FOr the first time I used the best of everything - fresh pumpkin puree fresh spices (I ground the nutmeg and allspice myself) organic half-and-half fresh whipped cream sweetened with maple syrup and a tart pastry crust with an entire 1/2 lb. of organic butter. This pie was better than ANY pumpkin pie I've ever had (and got similar reviews from my husband and friends) and it now has a permanent place in my recipe box. Thank you! Read More
(34)
Rating: 5 stars
11/14/2005
The BEST pumpkin pie. We like it ever better when we replace the brown sugar with just a dollop of fancy molassas. Read More
(29)
Rating: 5 stars
10/31/2003
I think 1/2 cup brown sugar would be better - it seemed a little too sweet..... Read More
(23)
Rating: 1 stars
11/26/2010
I bake for my family alot. We did not like this recipe. I won't make it again Read More
(16)