Maple Pumpkin Pie

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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?

      You may have noticed I also have a little thing for maple. I just love the warm sweet notes it adds to things like sweet potato casserole, roasted vegetables and whipped cream!

    It just makes it feel extra special.  Of course there is the buttercream, baked beans, the oatmeal and granola as well.

      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!

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Yield: 12 Servings

Maple Pumpkin Pie

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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!

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Ingredients

• 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

Instructions

1. Preheat your oven to 425°F.
2. Roll out you pie crust and place in pie dish. Crimp edges and place in refrigerator until ready.
3. Mix remaining ingredients until smooth and completely combined.
4. Pour into prepared pie crust.
5. 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.
6. Cool on a rack for 2 hours and then refrigerate until ready to serve.

Nutrition Information:

Yield:

12

Serving Size:

1
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.

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