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Baked Maple Pumpkin Pie

Total Time

Prep: 15 min. + chilling Bake: 55 min.


8 servings

Since I have to watch my saturated fat, I was happy to find this recipe for a good pumpkin pie. We enjoy its mild maple flavor. —Betty Leonard of Steinhatchee, Florida


  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup canola oil
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon cider vinegar
  • 2 to 4 tablespoons cold water
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup egg substitute
  • 1/2 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon maple flavoring
  • 1/4 teaspoon ground nutmeg
  • 1 cup fat-free evaporated milk


  1. In a small bowl, combine the flour, sugar, salt and baking powder. Stir in oil and vinegar. Gradually add water, tossing with a fork until a ball forms. Shape into a 6-in. circle. Roll out between two pieces of plastic wrap to fit a 9-in. pie plate. Remove top piece of plastic wrap; invert pastry into a 9-in. pie plate coated with cooking spray. Remove remaining plastic wrap. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate for 20 minutes or until chilled.
  2. In a large bowl, combine the pumpkin, egg substitute, syrup, cinnamon, ginger, maple flavoring and nutmeg; mix just until blended. Gradually stir in milk. Pour into pastry shell.
  3. Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts

1 piece: 282 calories, 10g fat (1g saturated fat), 3mg cholesterol, 245mg sodium, 42g carbohydrate, 3g fiber), 8g protein.

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