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Maple Pumpkin Pie with a Crunch

 Maple Pumpkin Pie with a Crunch
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
8 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 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


  • 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.
  • 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.
  • Cool on a wire rack. Top pie with whipped topping and pecans;

2 of 2

Maple Pumpkin Pie with a Crunch (continued)

Directions (continued)

  • sprinkle with cinnamon if desired. Refrigerate leftovers. Yield: 8
  • servings.
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.