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Pumpkin Maple Pie Supreme

Pumpkin Maple Pie Supreme

Name: Pumpkin Maple Pie Supreme
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 1 9-inch pie
Ingredients: 1 small sugar pumpkin; ¾ cup packed brown sugar; 1 ¼ teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg; ¼ teaspoon ground cloves; ⅛ teaspoon ground allspice; ½ teaspoon salt; ⅔ cup real maple syrup; 1 ¼ cups half-and-half cream; 1 teaspoon all-purpose flour; 3 large eggs eggs; 1 (9 inch) unbaked pie shell

Rating: 4.63 stars

216 Ratings
178 Reviews
25 Photos

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.

By CAROLEALANA

Recipe Summary

prep:

30 mins

cook:

2 hrs

total:

2 hrs 30 mins

Servings:

Yield:

1 9-inch pie

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C)

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Step 2

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).
Step 3

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.
Step 4

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

Per Serving:

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

Reviews (178)

Most helpful positive review

Carol

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

Helpful

(112)

Most helpful critical review

Joy Kidd

11/26/2010

I bake for my family alot. We did not like this recipe. I won't make it again Read More

Helpful

(16)

216 Ratings

5 star values: 160
4 star values: 38
3 star values: 14
2 star values: 1
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Carol

10/31/2003

Helpful

(112)

IMVINTAGE

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

Helpful

(105)

DANA NIC

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

Helpful

(61)

BIG MO

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

Helpful

(48)

Udo Rosenberg

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

Helpful

(47)

PAMELA LOGSDON

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

Helpful

(45)

AMYHARRIS

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

Helpful

(34)

STRETCHG

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

Helpful

(29)

barb

10/31/2003

I think 1/2 cup brown sugar would be better - it seemed a little too sweet..... Read More

Helpful

(23)

Joy Kidd

11/26/2010

I bake for my family alot. We did not like this recipe. I won't make it again Read More

Helpful

(16)

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All Reviews for Pumpkin Maple Pie Supreme

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Nutritional Information

Pumpkin Maple Pie Supreme

Servings Per Recipe: 8
Calories: 356.5

% Daily Value *

protein: 11 %

carbohydrates: 18 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 22 %

saturated fat: 27 %

cholesterol: 28 %

vitamin a iu: 88 %

niacin equivalents: 18 %

vitamin b6: 6 %

vitamin c: 9 %

folate: 9 %

calcium: 10 %

iron: 11 %

magnesium: 8 %

potassium: 10 %

sodium: 13 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Pumpkin Maple Pie Supreme

1 of 178

All Reviews

Carol

10/31/2003

Helpful

(112)

IMVINTAGE

11/30/2006

Helpful

(105)

DANA NIC

01/09/2005

Helpful

(61)

BIG MO

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.

Helpful

(48)

Udo Rosenberg

10/31/2003

Helpful

(47)

PAMELA LOGSDON

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.

Helpful

(45)

AMYHARRIS