Maple Pumpkin Pie
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!
Servings: 12 Servings
Ingredients
- 1 pie crust pastry for 9-inch pie
- 15 oz can pumpkin puree
- 3 large eggs
- ½ cup sour cream
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 425°F.
- Roll out the pie crust and place in a 9-inch deep dish pie plate. Crimp edges and place in refrigerator until ready.
- Mix 15 oz can pumpkin puree, 3 large eggs, ½ cup sour cream, ⅔ cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon pumpkin pie spice until smooth and completely combined.
- Pour into prepared pie crust.
- Bake on the bottom rack at 425°F for 15 minutes. Then reduce the heat to 350°F and continue to bake for about 40 minutes or until set. Be sure to watch the edges of the crust and cover them if they get too dark.
- Cool on a rack at room temperature for 2 hours and then refrigerate until ready to serve.
Nutrition
Serving: 1Serving | Calories: 97kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 47mg | Sodium: 22mg | Potassium: 143mg | Fiber: 1g | Sugar: 12g | Vitamin A: 5635IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!