This pumpkin pie is kissed with a bit of maple flavor to heighten the warm sweet notes. Such a small change makes a big difference!
I know pumpkin pie is usually reserved for Thanksgiving, but I’m not sure why. If you like it, have it any time! I enjoy pumpkin pie baked oatmeal all fall and winter, so why not the pie too?
So of course adding a bit of maple flavor to pumpkin pie seemed like a natural progression. I would love to work on a way to work on a way to use the syrup as a sweetener.
But Thanksgiving isn’t the best time to experiment, especially when there are so many other things to be done.
That might make a fun winter project one of these years. I just need to talk my husband into liking pumpkin pie first.
New recipes mean multiple trials and I am not a fan of waste. And I’m not sure how many pies I should eat. My poor jeans would eventually stage a mutiny!
So in the meantime I added a bit of maple extract to a classic pie recipe and the results were scrumptious. Of course I used the real deal maple in the whipped cream. On second thought, I think I’d be ok eating all those trial pies!
Do you ever eat pumpkin pie besides on Thanksgiving? Is there anything else you only enjoy once a year?
If this pie sounds good, you may like baby sweet potato cakes with sticky caramel sauce. They’re so good and another great option for Thanksgiving!
Love tasty recipes? I do too! Follow me on Pinterest for more delicious ideas!
- 1 pie crust pastry for 9-inch pie
- 15 oz can pumpkin puree
- 3/4 cup sugar
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 12 oz can evaporated milk
- 1 teaspoon maple extract
- Preheat your oven to 425°F.
- Roll out you pie crust and place in pie dish. Crimp edges and place in refrigerator until ready.
- Mix remaining ingredients until smooth and completely combined.
- Pour into prepared pie crust.
- Bake 425°F for 15 minutes. Then reduce the heat to 350°F and continue to bake for 40-50 minutes or until set. Be sure to watch the edges of the crust and cover them if they get to dark.
- Cool on a rack for 2 hours and then refrigerate until ready to serve.
Amount Per Serving: Calories: 205Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 219mgCarbohydrates: 29gFiber: 2gSugar: 18gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.