I made the mistake of making this maple pumpkin pie for Thanksgiving 10 years ago. I have never been allowed to make anything else! My family loves it!

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
1 9-inch pie
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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 the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.

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  • 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.

Cook's Note:

Filling can also be mixed in a blender.

Nutrition Facts

294 calories; protein 6.2g 13% DV; carbohydrates 41.8g 14% DV; fat 11.9g 18% DV; cholesterol 78.9mg 26% DV; sodium 396.7mg 16% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2018
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. Read More