Easy Pumpkin Pie Recipe
- 3 large 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 deep-dish pie shell (9 inches)
- Additional pie pastry, optional
- Whipped cream, optional
- 1. In a large bowl, beat the first 10 ingredients until smooth; pour into pastry shell. Cover edge loosely with foil.
- 2. 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.
- 3. 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.
- 4. Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes 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.
1 piece: 275 calories, 11g fat (5g saturated fat), 94mg cholesterol, 306mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 6g protein.
Reviews for Easy Pumpkin Pie
"The name isn't lying. It really is easy. I love the addition of maple to the pumpkin pie. It's absolutely delicious! Do not mistake the maple syrup for pancake syrup. You want 100% real maple syrup."
"While the recipe was very good as written, I've made some changes to get perfect for us: replaced maple syrup with molasses, decreased cinnamon to 1/2 tsp, and eliminated the maple flavoring."
"This recipe was a good one! I gave it a 4 star because it was a good base (starter) pie. Next time I make it I wont be using ANY of the maple ingredients as it was too strong a flavor for my tastes. Also, all that liquid left the pie runny and I had to leave it in the oven for 40 minutes longer (90 minutes total). Not that it was a big deal, just unexpected.. But other than that, I recommend giving it a shot!"
"Just remember not to let them just how easy it was .Recieved many compliments on this pumpkin pie! Definetly a keeper"
"Yummy! I omitted the maple flavoring and it still tasted great."
"Easy & delicious"
"I made this for Thanksgiving this year. Everyone liked the hint of maple flavor in it. I used fresh pumpkin instead of canned. I would make this again."
"Very yummy and easy to make. Wonderful maple flavor. The only negative to me was that I couldn't taste the pumpkin. I was glad I still made my pumpkin pie along with this."
"This truly was easy and very yummy!"
"My mom made this for a Baking Contest and won 1st Place! We make this every year!"
"Very happy with this recipe. It definitely isvery easy & flavor is great. Was worried that the maple flavor would be overwhelming solistened to another review & cut it to 1/4 tsp. Husband & daughter totally satisfied.This is a keeper, & will always use this recipe."
"re the person that said they would make and freeze pie - I read somewhere pies with milk in them didn't freeze well. Don't know from personal experience."
"This is the pumpkin pie recipe we've been using since it was first published in the magazine! We love it."
"I've just made my first ever pumpkin pie and I used this recipe. I read the comment below about it not turning out well and I was a little daunted. I decided to try it today so that I could do something else for Thanksgiving if it failed but..I'm so excited!!It looked beautiful coming out of the oven and the smell was divine. I made leaves to decorate it and glazed them with egg white and sugar to edge the pie.It looked so lovely, I was so proud of it but it didn't look a tenth as good as it tasted! Thank you for a wonderful recipe, a fantastic first ever time baking such an all American classic and even better - I get to make another on Wednesday for Thanksgiving dinner!!! (My first ever Thanksgiving dinner in America too!)"
"This pie has wonderful flavor. Everyone loved it."
"This was so easy to make however, I did find that it makes more filling than a regular 9" pie shell can hold. Next time I plan to make a double batch of filling and divide it between 3 pie shells. Also I found the maple flavouring a little strong so next time I will reduce this to 1/4 tsp. All in all, I was really pleased this recipe and definitely plan to make it again with minor adjustments."
"It would benefit anyone making this pie to say that the 9" pie shell should be deep dish. Shame on me for making this the same evening I need a dessert, but just taking it out of the oven, it sure doesn't look like the photo! I've been a Taste of Home subscriber since the 80's, but I'm going to let my subscription run out."
"This is by far the easiest and best-tasting pumpkin pie I have ever made! My husband could not stop raving about how delicious it was and how the maple syrup gave it a nice fall flavor without being overpowering. This recipe is a definite keeper! Would highly recommend!"