Maple Sugar Pumpkin Pie Recipe

5 6 7
Maple Sugar Pumpkin Pie Recipe
Maple Sugar Pumpkin Pie Recipe photo by Taste of Home
Publisher Photo

Maple Sugar Pumpkin Pie Recipe

Read Reviews
5 6 7
Publisher Photo
We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. —Martha Boudah, Essex Center, Vermont
Featured In: Top 10 Pumpkin Pies
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 1 hour + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 1 hour + cooling

Ingredients

  • 1 can (15 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, softened
  • 1 cup sugar
  • 1 cup milk
  • 2 tablespoons maple syrup
  • 2 large eggs
  • 1 unbaked pie shell (9 inches)
  • Whipped cream, optional

Directions

In a bowl, combine the first 10 ingredients. 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 in the center comes out clean. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired. Yield: 8 servings.
Originally published as Maple Sugar Pumpkin Pie in Country October/November 1992, p51

Nutritional Facts

1 piece: 308 calories, 11g fat (5g saturated fat), 66mg cholesterol, 148mg sodium, 49g carbohydrate (32g sugars, 3g fiber), 5g protein.

  • 1 can (15 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, softened
  • 1 cup sugar
  • 1 cup milk
  • 2 tablespoons maple syrup
  • 2 large eggs
  • 1 unbaked pie shell (9 inches)
  • Whipped cream, optional
  1. In a bowl, combine the first 10 ingredients. 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 in the center comes out clean. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired. Yield: 8 servings.
Originally published as Maple Sugar Pumpkin Pie in Country October/November 1992, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMaple Sugar Pumpkin Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Kasha User ID: 179140 256552
Reviewed Nov. 8, 2016

"yummy will make again"

MY REVIEW
tresay User ID: 1256795 255951
Reviewed Oct. 26, 2016

"Absolutely delicious, best of all no sweetened condensed milk! Thanks for sharing."

MY REVIEW
luvdemgrits User ID: 8486223 236382
Reviewed Nov. 5, 2015

"I am a Vermonter, and wish I could make my own male syrup :)

Great recipe! it gives the pumpkin a rustic flavor."

MY REVIEW
justmbeth User ID: 1196484 201532
Reviewed Nov. 30, 2014

"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."

MY REVIEW
mkaskela User ID: 6061564 38984
Reviewed Nov. 28, 2014

"Delicious twist on a classic!"

MY REVIEW
NurseFleming User ID: 967315 39176
Reviewed Nov. 12, 2011

"Family favorite!! Great flavor. We use real maple syrup."

Loading Image