Maple Pumpkin Pie with a Crunch Recipe
- 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
- 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.
1 piece: 273 calories, 10g fat (4g saturated fat), 60mg cholesterol, 310mg sodium, 40g carbohydrate (23g sugars, 2g fiber), 6g protein
Reviews for Maple Pumpkin Pie with a Crunch
"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!"
"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!!"
"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."
"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."
"duh! pecans, maybe?????? wake up,people!haven't tried it yet, but can't go wrong, LOVE pumpkin pie!"
"CanadianShe_Wolf even us guys know what makes the crunch"
"Just because u read a recipe and have a question such as "what adds the crunch?" (A review left below) you should not judge the recipe by giving it 1 star...thats very unfair to the scoring of the recipe another person may want to try and discourages them from making a wonderful dish due to low rating. Asking questions is a good thing but do it without hindering the scoring system. BTW...I made this last year for Thanksgiving and it was very good and the hint of cinnamon on the whip cream was just right...my crew loved it."
"To CanadianShe_Wolf: I was wondering the same thing. I'm assuming it's the pecan halves on top that give this pumpkin pie it's "crunch". Sounds yummy! : ) Let's make it, bake it, eat it and review it ("crunch" and all)!! Happy Thanksgiving!"
"A great recipe, and I thank you for it. To the person who gave it one star and wonders where the crunch factor is, my question to you is where or what adds "the review" to your comments since you haven't even made the recipe ! Do you even know what a review is?"
"Reads like a great outcome of the recipe BUT I am wondering where OR what adds "the crunch"?"
"This pie is delicious!"
"I tried this for Thanksgiving instead of my regular recipe. It had a great flavor, and most importantly, my family loved it!"
"This is one of the best pumpkin pie recipes I have ever tasted."