Best Maple Sugar Pumpkin Pie Recipes

MAPLE SUGAR PUMPKIN PIE

Maple Sugar Pumpkin Pie image

We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. -Martha Boudah, Essex Center, Vermont

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 tablespoon butter, softened
1 cup sugar
1 cup 2% milk
2 tablespoons maple syrup
2 large eggs, room temperature
Dough for single-crust pie
Whipped cream, optional

Steps:

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, combine the first 10 ingredients. Pour into the crust. Bake for 15 minutes. Reduce heat to 350° and continue baking until a knife inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.

Nutrition Facts : Calories 308 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 148mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

MAPLE SUGAR PUMPKIN PIE

Maple Sugar Pumpkin Pie image

Make and share this Maple Sugar Pumpkin Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) can solid-pack pumpkin
1 cup sugar
1 cup milk
2 tablespoons real maple syrup
2 tablespoons all-purpose flour
1 tablespoon butter or 1 tablespoon margarine, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 eggs
1 9 inch unbaked pastry shell
whipped topping or whipped cream

Steps:

In a bowl, mix together the first 10 ingredients.
Pour into the pie shell.
Bake at 425 degrees for 15 minutes.
Decrease heat to 350 and bake about 45 more minutes or until pie tests done.
May need to cover crust edges with foil during the last 15 minutes of baking to prevent getting too brown.
Cool to room temperature.
Refrigerate.
Add whipped topping on top if you prefer.

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