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–+ servings

Maple Pumpkin Pie

Sheila
The maple syrup adds a subtle sweetness to this perfectly creamy pumpkin pie.
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Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 9" unbaked pie crust
  • 1 - 15 ounce can plain pumpkin puree
  • 3/4 cup sugar
  • 2 whole eggs
  • 2 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/4 cup pure maple syrup * do not use pancake syrup
  • 1 - 12 ounce can evaporated milk

Instructions
 

preheat oven to 425 degrees

  • Roll out pie crust and place in 9" pie tin and crimp the edges. Set aside.
  • Mix remaining ingredients in order given for 2-3 minutes, until smooth and creamy consistency.  Pour into unbaked crust.
  • Bake at 425 degrees for 15 minutes, then turn oven temperature down to 350 degrees and bake for an additional 40-50 minutes, until pie does not appear fluidy in the middle when given a gentle jiggle, and a cake tester comes out clean.

Notes

Let pie cool completely before cutting. Serve with Maple Syrup spiked whipping cream.
Store any leftover pie in refrigerator. 
Keyword dessert, maple, pie, pumpkin, thanksgiving
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