PUMPKIN PIE RECIPE
My plan was to post all these Thanksgiving recipes I have in plenty of time for you all to plan your menus. But then I actually looked at the calendar the other day and Thanksgiving is next week! Like what?!
I swear it was just Halloween and my kids just started school.
Anyways, I am posting double just to get them all out there on the internet that's also full of other pumpkin pie recipes. But trust me, you need this maple version of the classic pumpkin pie.
We fell in love with the subtle, warm flavor that the maple syrup adds to this pumpkin pie. I have always been a fan of twists to classic desserts, like with this marshmallow pumpkin pie recipe.
It happens to be no bake but today's version is a baked pie just like the classic but sweetened with pure maple syrup.
Important tips for making this recipe
- Use PURE MAPLE SYRUP! This is different than the pancake syrup that you have on your French toast and waffles. This is pure maple syrup and it can usually be found by the breakfast stuff like oatmeal and pancake syrups. It is more expensive (like $7 a bottle) so use the leftovers to make these maple donut pumpkin muffins, these maple roasted sweet potatoes, or this slow cooker ham that I make every single year for Christmas and Easter.
- Be sure to plan enough time to let the pie cool completely and then let it sit in the fridge to get cold. Pumpkin pie is so much better when it has been chilled.
- The maple whipped cream for topping is optional, but I would highly suggest you make it because you'll have leftover maple syrup anyways. You could just use Cool Whip or the spray can of whipped cream if wanted.
- I like to garnish with chopped pecans but again that is totally optional. I like things to look pretty which is why I do it, but you don't necessarily need it.
- Use any pie crust you want. Buy the frozen pie crusts that you bake, make your own homemade pie crust, or buy the Pillsbury pie crust circles. I buy the frozen pie crusts that already come in a pie tin. Just remember that no matter what you use, DO NOT cook it beforehand. Just pour the filling in the raw, uncooked pie crust.
- I love a pie ring to prevent over burning on the crust. I just got mine at Target for $7 or get one on Amazon for the same price too. This is very similar to the one I bought myself.
Try these other pie recipes
Maple Pumpkin Pie
Maple Pumpkin Pie
- 1 uncooked 9" pie crust (homemade or store-bought)
- 1 can (15 oz) pure pumpkin
- 1 cup evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup pure maple syrup (NOT pancake syrup)
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Maple Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 tablespoon pure maple syrup
- chopped pecans, optional
- Heat oven to 425 degrees.
- Line your pie pastry into a 9" pie plate or thaw a frozen pie crust according to package instructions (usually it needs to be left out at room temperature for 10 minutes).
- Combine the pumpkin, evaporated milk, eggs, granulated sugar, pure maple syrup, pumpkin pie spice, and salt in a large mixing bowl. Beat with a hand mixer or use a whisk to combine until mixed together and smooth.
- Pour the pumpkin pie filling into the uncooked pie crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 45-55 minutes longer, or until the edges are set but the middle is still slightly jiggly, not wet, just almost set.
- If wanted, place the pir crust protector ring on the pie during the last 30 minutes of cook time.
- When done cooking, take pie out and let cool at room temperature on a cooling rack for 1 hour. Then let it refrigerate overnight to get set and chilled.
Make the maple whipped cream
- In a small bowl combine heavy whipping cream, powdered sugar, and maple syrup. Use a hand mixer, or a stand mixer, and beat until stiff peaks form. This can take several minutes. Pipe onto the pie or dollop onto each piece when serving. Sprinkle with chopped pecans if wanted.
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