Show Subscription Form




Maple Pumpkin Pie with a Crunch Recipe
Maple Pumpkin Pie with a Crunch Recipe photo by Taste of Home

Maple Pumpkin Pie with a Crunch Recipe

Publisher Photo
Maple syrup adds a lovely flavor to this pumpkin pie, but if I don't have it on hand, I use honey. If serving with whipped cream, a light sprinkling of cinnamon and nutmeg adds a nice touch. —Lorraine Caland, Shuniah, Ontario
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 2 eggs, lightly beaten
  • 1-1/2 cups fresh or canned pumpkin
  • 1 cup reduced-fat evaporated milk
  • 1/3 cup packed brown sugar
  • 1/3 cup maple syrup
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup fat-free whipped topping
  • 11 pecan halves
  • Ground cinnamon, optional

Nutritional Facts

1 piece equals 273 calories, 10 g fat (4 g saturated fat), 60 mg cholesterol, 310 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, milk, brown sugar, syrup, flour, pie spice and salt until blended. Pour into pastry.
  2. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
  3. Cool on a wire rack. Top pie with whipped topping and pecans; sprinkle with cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.
Originally published as Maple Pumpkin Pie with a Crunch in Healthy Cooking October/November 2012, p17

Nutritional Facts

1 piece equals 273 calories, 10 g fat (4 g saturated fat), 60 mg cholesterol, 310 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Maple Pumpkin Pie with a Crunch

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 29, 2013

A bit bland for me. My goal for my Thanksgiving pumpkin pie was for it not to be a traditional pumpkin pie, but one with a twist. I thought the maple syrup in this recipe would make it a little different...but I couldn't even taste the maple and thought the overall pie was bland. Wasn't bad, just wasn't amazing like I had hoped!

MY REVIEW
Reviewed Nov. 29, 2013

Pumpkin pie season starts early for my family as it's what my son requests for his late August birthday. I made this one for Thanksgiving and everyone absolutely loved it!! I'm always looking for recipes to use maple syrup in. This one is in my recipe box!!

MY REVIEW
Reviewed Nov. 27, 2013

Usually, I have no trouble with the amount of time a recipe calls for, however, this morning I baked the pie at 425 for 15 minutes and then 350 for another 35 minutes as the recipe calls for and it wasn't done to say the least. I had to bake for another 12 minutes to get the consistency for a typical pumpkin pie. I understand baking times vary but by 12 minutes is quite a bit. Other than that, great recipe.

MY REVIEW
Reviewed Nov. 25, 2013

I don't have a review yet...I have a question about the maple syrup...do I use Mrs. Butterworths or do I buy REAL syrup?? Had to do a rating to submit my question.

MY REVIEW
Reviewed Nov. 25, 2013

duh! pecans, maybe?????? wake up,people!

haven't tried it yet, but can't go wrong, LOVE pumpkin pie!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT