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Tired of traditional pumpkin pie? “The maple syrup in this special pie provides a subtle but terrific enhancer,” says field editor Lisa Varner of Charleston, South Carolina.
Originally published as Maple Pumpkin Pie in Taste of Home October/November 2007
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Reviewed on Jan. 09, 2012 by wildflower6696
Absolutely delicious! Huge hit with everyone who has tried it.
Reviewed on Dec. 07, 2011 by MzBlue
This pie was so creamy and the maple was a wonderful addition. Easy to make too.
Reviewed on Nov. 22, 2011 by Gerrior-Bays
Have been making this recipe for the last few years during the holidays, everyone loves it. Do use pure maple syrup really makes the difference.
Reviewed on Oct. 21, 2011 by pamdevone
It was fantastic!
Reviewed on Oct. 14, 2011 by darowan07
fabulous... I wont ever be making plain pumpkin pie again. I used pure maple syrup and the taste is perfection!
Reviewed on Oct. 04, 2011 by jif1965
Since making this recipe the 1st time this is now the only pumpkin pie recipe I use. It's the best.
Reviewed on Aug. 29, 2011 by dfilyer
The amount of ingredients makes two pies. It is really tasty. The maple is a great added flavour. I didnt have maple syrup on hand, so I used plain pancake syrup and added 4 teaspoons of maple flavouring and it tasted fantastic. Really Great, my husband loved it, have made it twice now.
Reviewed on Nov. 29, 2008 by dawn56
maple pumpkin pie sounds out of this world!
Reviewed on Nov. 24, 2008 by carol4029
Sounds good!
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