Maple Pumpkin Pie

Maple syrup adds a special

flavour to enhance the taste

of this Autumn Pumpkin Pie. 

A change from the traditional pumpkin pie.

Baked a day ahead, then

sets in the refrigerator overnight. 

Preheat Oven to 425deg.F

Ingredients

2 large eggs

15 ounces pumpkin puree

(I used store bought pumpkin with

 no spices added, for this pie)

1 cup evaporated milk

3/4 cup sugar

1/2 cup maple syrup

1 tsp cinnamon

1/4 tsp nutmeg

A pinch of salt.

Dough for a single-crust pie

one 9 inch pie.

Preheat oven to 425 deg. F

In a large bowl combine the

 all the ingredients above,

 beat until smooth.

Pour into prepared pie-crust. 

Place in the oven on a cookie sheet

to prevents spills in the oven.

Bake for 15 minutes. 

Reduce heat to 350 deg. F . 

Bake 60-70 minutes longer or

 until crust is golden brown

 and top of pie is set. 

Cool on a wire rack for 1 hour.

Refrigerate overnight or until set.

Maple  whipping cream:

1 cup whipping cream

2 tbsp confectioner's sugar (icing sugar)

1 tbsp maple syrup

1/2 tsp pumpkin pie spice

In a small bowl, beat the cream, 

confectioners sugar (icing sugar), 

syrup and pumpkin pie spice until

 stiff peaks form. 

Pipe or dollop onto pie.

To view a previous blog on this Pumpkin Pie, 

made with Sweetened Condensed Milk, 

 click here.

To view another blog on a Classic Pumpkin Pie,

made with Carnation Milk, (Evaporated Milk),

click here.

Enjoy!

Thanks for your visit.

💛