This is the main content.
Maple Pumpkin Pie
Recipes
Maple Pumpkin Pie
8 servings
4 hours, 20 minutes total (Active 20 minutes)

Ingredients

  • 3 tablespoons unsalted butter
  • 1 refrigerated rolled piecrust
  • 1 (15 oz) can pumpkin puree
  • 1 (12 oz) can evaporated milk
  • ½ cup pure maple syrup
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • Aluminum foil
  • Whipped topping (optional for serving)

Steps

    1. Preheat oven to 375°F; melt butter. Unroll piecrust and press into deep 9-inch pie pan. Trim dough to ½ inch beyond rim of pan and place pan on baking sheet. Combine in large bowl: pumpkin puree, milk, syrup, eggs, and butter until blended. Stir in pie spice, vanilla, and salt. Pour filling carefully into piecrust.
    2. Place baking sheet on middle oven rack; bake 55–65 minutes until filling is 160°F and just set. Cool on wire rack 1 hour; chill 2 hours (or overnight). Serve pie with whipped topping, if using.

    Chef's Tip: If crust is browning too quickly, cover edges with foil during last 15 minutes of baking.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 310, Total Fat 16g, Sat Fat 8g, Trans Fat 0g, Chol 100mg, Sodium 270mg, Total Carb 36g, Fiber 1g, Total Sugar 19g, (Incl. 12g Added Sugars), Protein 7g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 4%