Maple Pumpkin Pie

The maple syrup in this special pie provides a subtle but terrific enhancer. A nice change from traditional pumpkin pie.

Yield

8 servings

Filling Ingredients

2 eggs
1 (15 ounce) can solid-pack pumpkin
1 cup evaporated milk
3/4 cup granulated (white) sugar
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 (9-inch) pastry for single-crust pie

Maple Whipped Cream Ingredients

1 cup heavy whipping cream
2 tablespoons confectioners' (powdered) sugar
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice
chopped pecans, optional

Directions

Preheat oven to 425°F (218°C). In a large bowl, combine the first seven ingredients; beat until smooth. Pour into crust.

Bake for 15 minutes. Reduce heat to 350°F (177°C). Bake 45 to 50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire cooling rack for 1 hour. Refrigerate overnight or until set.

In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

Estimated Time

Preparation Time: 25 minutes
Baking Time: 1 hour + chilling

Storage

Refrigerate leftovers.

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