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Maple Pumpkin Pie with a Crunch

Total Time

Prep: 15 min. + chilling Bake: 45 min. + cooling

Makes

8 servings

Maple syrup adds a lovely flavor to this pumpkin pie, but if I don't have it on hand, I use honey. If serving with whipped cream, a light sprinkling of cinnamon and nutmeg adds a nice touch. —Lorraine Caland, Shuniah, Ontario
Maple Pumpkin Pie with a Crunch Recipe photo by Taste of Home

Ingredients

  • Dough for single-crust pie
  • 2 eggs, lightly beaten
  • 1-1/2 cups fresh or canned pumpkin
  • 1 cup reduced-fat evaporated milk
  • 1/3 cup packed brown sugar
  • 1/3 cup maple syrup
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup fat-free whipped topping
  • 11 pecan halves
  • Ground cinnamon, optional

Directions

  1. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
  2. In a large bowl, beat eggs, pumpkin, milk, brown sugar, syrup, flour, pie spice and salt until blended. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
  3. Top pie with whipped topping and pecans; if desired, sprinkle with cinnamon. Refrigerate leftovers.

Nutrition Facts

1 piece: 273 calories, 10g fat (4g saturated fat), 60mg cholesterol, 310mg sodium, 40g carbohydrate (23g sugars, 2g fiber), 6g protein.

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