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Baked Maple Pumpkin Pie

 Baked Maple Pumpkin Pie
Since I have to watch my saturated fat, I was happy to find this recipe for a good pumpkin pie. We enjoy its mild maple flavor. —Betty Leonard of Steinhatchee, Florida
8 ServingsPrep: 15 min. + chilling Bake: 55 min.

Ingredients

  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup canola oil
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon cider vinegar
  • 2 to 4 tablespoons cold water
  • FILLING:
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup egg substitute
  • 1/2 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon maple flavoring
  • 1/4 teaspoon ground nutmeg
  • 1 cup fat-free evaporated milk

Directions

  • In a small bowl, combine the flour, sugar, salt and baking powder.
  • Stir in oil and vinegar. Gradually add water, tossing with a fork
  • until a ball forms. Shape into a 6-in. circle. Roll out between two
  • pieces of plastic wrap to fit a 9-in. pie plate. Remove top piece of
  • plastic wrap; invert pastry into a 9-in. pie plate coated with
  • cooking spray. Remove remaining plastic wrap. Trim pastry to 1/2 in.
  • beyond edge of plate; flute edges. Refrigerate for 20 minutes or

2 of 2

Baked Maple Pumpkin Pie (continued)

Directions (continued)

  • until chilled.
  • In a large bowl, combine the pumpkin, egg substitute, syrup,
  • cinnamon, ginger, maple flavoring and nutmeg; mix just until
  • blended. Gradually stir in milk. Pour into pastry shell.
  • Bake at 450° for 10 minutes. Reduce heat to 350°; bake for
  • 45-50 minutes or until a knife inserted near the center comes out
  • clean. Cool on a wire rack. Store in the refrigerator. Yield: 8
  • servings.
Nutritional Facts: One piece equals 282 calories, 10 g fat (1 g saturated fat), 3 mg cholesterol, 245 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.