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Maple Pumpkin Pie

 Maple Pumpkin Pie
Tired of traditional pumpkin pie? “The maple syrup in this special pie provides a subtle but terrific enhancer,” says field editor Lisa Varner of Charleston, South Carolina.
8 ServingsPrep: 25 min. Bake: 1 hour + chilling

Ingredients

  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup evaporated milk
  • 3/4 cup sugar
  • 1/2 cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • Pastry for single-crust pie (9 inches)
  • MAPLE WHIPPED CREAM:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon pumpkin pie spice
  • Chopped pecans, optional

Directions

  • In a large bowl, combine the first seven ingredients; beat until
  • smooth. Line a 9-in. pie plate with pastry; trim and flute edges.
  • Pour filling into crust.
  • Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 45-50
  • minutes longer or until crust is golden brown and top of pie is set
  • (cover edges with foil during the last 15 minutes to prevent
  • overbrowning if necessary). Cool on a wire rack for 1 hour.
  • Refrigerate overnight or until set.
  • In a small bowl, beat the cream, confectioners' sugar, syrup and

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Maple Pumpkin Pie (continued)

Directions (continued)

  • pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie.
  • Sprinkle with pecans if desired. Yield: 8 servings.