Pumpkin pie does not have to be difficult to make. This recipe has wonderful maple flavor and is sure to be a hit at your fall get-togethers. —Marty Rummel, Trout Lake, Washington
Total TimePrep: 10 min. Bake: 1 hour + cooling
- 3 large eggs, lightly beaten
- 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
- Pastry for double-crust pie (9 inches)
- Whipped cream
- In a large bowl, beat the first 10 ingredients until smooth. Divide pastry in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
- Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack.
- Roll remaining pastry to 1/8-in. thickness; cut into desired shapes. Place cutouts on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Arrange cutouts over pie. Garnish servings with whipped cream.
Nutrition Facts1 piece: 412 calories, 21g fat (13g saturated fat), 125mg cholesterol, 439mg sodium, 48g carbohydrate (23g sugars, 2g fiber), 8g protein.
Originally published as Pumpkin Pie in Ultimate Halloween 2012 Bookazine
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