Easy Pumpkin Pie
Pumpkin pie does not have to be difficult to make. This easy Thanksgiving dessert recipe has a wonderful taste and will be a hit at your holiday meal. —Marty Rummel, Trout Lake, Washington
Ingredients
- 3 large eggs
- 1 cup canned pumpkin
- 1 cup evaporated milk
- 1/2 cup sugar
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon maple flavoring
- 1/2 teaspoon vanilla extract
- 1 frozen deep-dish pie crust (9 inches)
- 1 sheet refrigerated pie crust, optional
- Whipped cream, optional
Reviews
I loved this! The maple syrup gave this pie a sweet, maple hint. This was the hit of our Thanksgiving meal! Our guests who came over, are asked me for this recipe. I have been baking it for a few years, and it never fails! Please make this if you haven't yet!
This was excellent! I was a little worried that my wife and daughter, who do not care for maple syrup, would not like this, but they both loved it. My daughter even told me that it was the best pumpkin pie she had ever had!
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So delicious! Our guests for Thanksgiving left with this recipe!
10 ingredients? I don't think so. Pie shell, one large can of pumpkin, 3 eggs, one can of evaporated milk, brown sugar and pumpkin pie spice. 8 ingredients. Been making this for 45 years and my mom and grandma for 60 years before that.
Texture was perfect! I've been making pumpkin pies for 40 years and this one had the absolute best texture ever. It wasn't runny and cooked in the exact time it was supposed to. I used a whole 15 oz. can of pumpkin and 12 oz. can of evaporated milk and doubled everything else except the cinnamon. This made 2 deep-dish pies instead of one, and nothing was wasted. I didn't care too much for the maple flavoring, though -- I guess I prefer the traditional spices.
The name isn't lying. It really is easy. I love the addition of maple to the pumpkin pie. It's absolutely delicious! Do not mistake the maple syrup for pancake syrup. You want 100% real maple syrup.
While the recipe was very good as written, I've made some changes to get perfect for us: replaced maple syrup with molasses, decreased cinnamon to 1/2 tsp, and eliminated the maple flavoring.
I made my first pumpkin pie on thanksgiving and i use this recipe and my friends and family love it.
This recipe was a good one! I gave it a 4 star because it was a good base (starter) pie. Next time I make it I wont be using ANY of the maple ingredients as it was too strong a flavor for my tastes. Also, all that liquid left the pie runny and I had to leave it in the oven for 40 minutes longer (90 minutes total). Not that it was a big deal, just unexpected.. But other than that, I recommend giving it a shot!