Delicious and rich perfect ending to any fall feast. This recipe makes two 10-inch deep dish pies or three 9-inch pies that are just oh so yummy. When baking, they make your house smell like Thanksgiving's on its way for sure and the taste will definitely hit the spot for those pumpkin pie lovers around the table. Serve with your favorite toppings like whipped cream, vanilla ice cream, or candied pecans, or if you're like me, plain and simple: a piece of pie and a fork.

Naomi
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 deep-dish pie plates with crusts.

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  • Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt together in a large bowl until well blended. Stir in maple syrup. Sprinkle flour over mixture. Pour in evaporated milk and stir to fully blend.

  • Whisk eggs together in a medium bowl for 1 to 2 minutes. Whisk eggs thoroughly into the pumpkin mixture, but do not beat. Pour pie filling into the crusts.

  • Bake in the center of the preheated oven until centers appear set and no longer jiggle, 60 to 70 minutes. Allow to cool thoroughly before serving.

Cook's Notes:

Heavy cream may be substituted for evaporated milk, if desired.

If making 9-inch pies, bake for about 50 to 60 minutes.

Nutrition Facts

330 calories; 11.5 g total fat; 71 mg cholesterol; 411 mg sodium. 52 g carbohydrates; 6.2 g protein; Full Nutrition

Reviews

1 Ratings
  • 5 star values: 1
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