Pumpkin & Maple Sugar Pie
Submitted by meg1
Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minMaple syrup takes this pumpkin pie from ordinary to extraordinary.
Canned pumpkin mixes with real maple syrup, warming spices, and eggs to create a filling that’s creamy, not too sweet, and subtly kissed with maple flavor.
The two-stage baking (high heat first, then low) sets the custard perfectly without cracking.
Kitchen Tips
- Use real maple syrup, not pancake syrup; the authentic flavor is worth every penny
- Start at high heat to set the crust, then lower it so the filling cooks gently without curdling
- Test doneness by inserting a knife near the center; it should come out clean
- Cool completely to room temperature before refrigerating for cleanest slices
- Top with whipped cream just before serving to keep it from getting soggy
Variations
- Add a tablespoon of bourbon or rum for boozy depth
- Use half cinnamon and half pumpkin pie spice for more complex flavor
- Make it in a gingersnap crust instead of regular pie shell
Ingredients
Directions
In a mixing bowl, combine all ingredients except the last two.
Pour into the pie shell.
Bake at 425℉ (220℃) for 15 minutes. Reduce heat to 350 and continue baking for about 45 minutes more, or until knife inserted near the center comes out clean.
Cool to room temperature, refrigerate.
Garnish with whipped cream if desired.
Try to use REAL maple syrup for this pie; it does not taste the same with the imitation type.
Comments
