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Here’s a 5-inch pie that’s as cute as it is delicious. You’ll enjoy the creamy pumpkin-maple filling and golden, melt-in-your-mouth crust. “It’s good with whipped cream,” says Vivian Colwell of Goshen, Ohio.
Nutritional Facts 1 piece (prepared with fat-free evaporated milk and egg substitute) equals 419 calories, 13 g fat (3 g saturated fat), 2 mg cholesterol, 346 mg sodium, 65 g carbohydrate, 3 g fiber, 10 g protein.
Originally published as Maple Pumpkin Pie in Cooking for 2 Winter 2007, p21
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Reviewed on Feb. 08, 2009 by stephanied1971
I make this all the time and I LOVE IT! Made it for Christmas in fact. I cut the prep time by using store bought pie crust sheets (sold in packages of two so I get four pies out of it). Just a hint of maple that makes ordinary pumpkin pie seem bland now. Try this recipe you'll love it.
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