Homemade Maple Pumpkin Pie Recipe

5 1 1
Homemade Maple Pumpkin Pie Recipe
Homemade Maple Pumpkin Pie Recipe photo by Taste of Home
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Homemade Maple Pumpkin Pie Recipe

Read Reviews
5 1 1
Publisher Photo
Here’s a 5-inch pie that’s as cute as it is delicious. You’ll enjoy the creamy pumpkin-maple filling and golden, melt-in-your-mouth crust. It’s great with whipped cream. —Vivian Colwell, Goshen, Ohio.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 40 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 40 min. + cooling

Ingredients

  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons shortening
  • 2 tablespoons cold water
  • FILLING:
  • 1/2 cup canned pumpkin
  • 1/3 cup evaporated milk
  • 1/4 cup packed brown sugar
  • 1 egg
  • 2 teaspoons sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon maple flavoring
  • Dash salt

Directions

In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small bowl, combine the filling ingredients.
On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 2 servings.
Originally published as Maple Pumpkin Pie in Cooking for 2 Winter 2007, p21

Nutritional Facts

1 piece: 419 calories, 13g fat (3g saturated fat), 2mg cholesterol, 346mg sodium, 65g carbohydrate (39g sugars, 3g fiber), 10g protein.

  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons shortening
  • 2 tablespoons cold water
  • FILLING:
  • 1/2 cup canned pumpkin
  • 1/3 cup evaporated milk
  • 1/4 cup packed brown sugar
  • 1 egg
  • 2 teaspoons sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon maple flavoring
  • Dash salt
  1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small bowl, combine the filling ingredients.
  2. On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
  3. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 2 servings.
Originally published as Maple Pumpkin Pie in Cooking for 2 Winter 2007, p21

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MY REVIEW
stephanied1971 User ID: 3257588 166248
Reviewed Feb. 8, 2009

"I make this all the time and I LOVE IT! Made it for Christmas in fact. I cut the prep time by using store bought pie crust sheets (sold in packages of two so I get four pies out of it). Just a hint of maple that makes ordinary pumpkin pie seem bland now. Try this recipe you'll love it."

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