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Easy Pumpkin Pie

Easy Pumpkin Pie
Pumpkin pie does not have to be difficult to make. This recipe has a wonderful taste and will be a hit at your holiday meal. —Marty Rummel, Trout Lake, Washington
8 ServingsPrep: 10 min. Bake: 50 min. + cooling

Ingredients

  • 3 eggs
  • 1 cup canned pumpkin
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon maple flavoring
  • 1/2 teaspoon vanilla extract
  • 1 frozen pie shell (9 inches)
  • Additional pie pastry, optional
  • Whipped cream, optional

Directions

  • In a large bowl, beat the first 10 ingredients until smooth; pour
  • into pastry shell. Cover edges loosely with foil.
  • Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45
  • minutes longer or until a knife inserted near the center comes out
  • clean. Remove foil. Cool on a wire rack.
  • If decorative cutouts are desired, roll additional pastry to 1/8-in.
  • thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie
  • cutters. With a sharp knife, score leaf veins on cutouts.
  • Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes
© Taste of Home 2013

2 of 2

Easy Pumpkin Pie (continued)

Directions (continued)

  • or until golden brown. Remove to a wire rack to cool. Arrange around
  • edge of pie. Garnish with whipped cream if desired. Yield: 8
  • servings.
Nutrition Facts: 1 piece equals 275 calories, 11 g fat (5 g saturated fat), 94 mg cholesterol, 306 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013