Tasty Maple Pumpkin Pie Recipe

Tasty Maple Pumpkin Pie Recipe
Tasty Maple Pumpkin Pie Recipe photo by Taste of Home
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Tasty Maple Pumpkin Pie Recipe

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Add an extra layer of flavor to your pumpkin pie by using maple! It is so tasty and will fit in your holiday menu perfectly.—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 fat-free evaporated milk
  • 1/4 cup packed brown sugar
  • 1/4 cup egg substitute
  • 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 in the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 2 servings.
Originally published as Maple Pumpkin Pie in The Taste of Home Cookbook 2008, p591

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 fat-free evaporated milk
  • 1/4 cup packed brown sugar
  • 1/4 cup egg substitute
  • 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 in the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 2 servings.
Originally published as Maple Pumpkin Pie in The Taste of Home Cookbook 2008, p591

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