- 1 can (16 ounces) solid-pack pumpkin
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 tablespoon butter or margarine, softened
- 1 cup sugar
- 1 cup milk
- 2 tablespoons maple syrup
- 2 eggs
- 1 unbaked pie shell (9 inches)
- Whipped cream, optional
- In a mixing bowl, combine all ingredients except last two. Pour into the pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for about 45 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired. Yield: 8 servings.
Reviews forMaple Sugar Pumpkin Pie
"Really good recipe other than being way to sweet! Next time I will cut the sugar in about 1/2 when using real maple syrup!"
"yummy will make again"
"Absolutely delicious, best of all no sweetened condensed milk! Thanks for sharing."
"I am a Vermonter, and wish I could make my own male syrup :)Great recipe! it gives the pumpkin a rustic flavor."
"I liked the hint of maple flavor. The consistency was a bit different than my normal pie. It was softer but it did melt in your mouth."
"Delicious twist on a classic!"
"Family favorite!! Great flavor. We use real maple syrup."