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Homemade Maple Pumpkin Pie

 Homemade Maple Pumpkin Pie
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.
2 ServingsPrep: 15 min. + chilling Bake: 40 min. + cooling


  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons shortening
  • 2 tablespoons cold water
  • 1/2 cup canned pumpkin
  • 1/3 cup evaporated milk
  • 1/4 cup packed brown sugar
  • 1 egg
  • 2 teaspoons sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon maple flavoring
  • Dash salt


  • In a small bowl, combine flour and salt; cut in shortening until
  • crumbly. Gradually add water, tossing with a fork until dough forms
  • a ball. Cover and refrigerate for 15 minutes or until easy to
  • handle. Meanwhile, in a small bowl, combine the filling ingredients.
  • On a lightly floured surface, roll out dough to fit a 5-in. pie
  • plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of
  • plate; flute edges. Pour filling into crust.
  • Bake at 375° for 40-45 minutes or until a knife inserted near the

2 of 2

Homemade Maple Pumpkin Pie (continued)

Directions (continued)

  • center comes out clean. Cool on a wire rack. Store in the
  • refrigerator. Yield: 2 servings.
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.