Maple Pumpkin Pie
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT65M50 Minutes
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Yield:1 Pie
Ingredients
- 3 large eggs, at room temperature
- 2 cups canned pumpkin puree
- ⅔ cup light brown sugar
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 ½ tablespoons all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup half and half
- 1 frozen pie shell
- 3 large eggs, at room temperature
- 473.18ml canned pumpkin puree
- 157.73ml light brown sugar
- 78.86ml pure maple syrup
- 4.26g vanilla extract
- 19.17g all-purpose flour
- 4.26g ground ginger
- 2.13g cinnamon
- 1.07g nutmeg
- 2.13g salt
- 236.59ml half and half
- 1 frozen pie shell
Give your pumpkin pie a twist with maple syrup! A perfect ending to any autumn meal.
Preparation
STEP 1
Preheat oven to 425°F.
STEP 2
In a bowl, beat eggs and pumpkin puree. Whisk well until combined.
STEP 3
Add sugar, maple syrup, vanilla, flour, ginger, cinnamon, nutmeg, and salt. Mix well.
STEP 4
Add half and half and mix until well combined.
STEP 5
Take frozen pie shell out of freezer and pour filling into shell.
STEP 6
Place filled pie on a rimmed sheet pan and bake 15 minutes. Reduce oven to 350°F and continue baking until middle of pie jiggles slightly. About another 30-40 minutes.
STEP 7
Remove from oven and place on cooling rack. Allow pie to set for at least 60-90 minutes before serving.
Options
The filling can be made a day ahead if desired. This will even help the flavors meld together.
If whole pie is made a day ahead it should be refrigerated and served cold or at room temperature.
If making your own pie crust. After the dough has been put in pie dish and edges crimped, place in freezer until frozen (at least 30 min.). This will help keep the bottom crust from getting too soggy.
For a squash combo try using 1½ cups pumpkin and ½ cup butternut squash puree.