Maple Pumpkin Pie with a Message

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Maple Pumpkin Pie with a Message Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

To use up the leftover pumpkin, try adding some to a breakfast smoothie, or stir into pancake batter. Or combine with a splash of half-and-half, season with sage, and toss with pasta.

Serves 12 (serving size: 1 slice)


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1 (15-ounce) package refrigerated pie dough, divided
1 cup evaporated low-fat milk
3/4 cup packed brown sugar
1/4 cup maple syrup
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt
3 large eggs
1 (15-ounce) can plus 1/2 cup unsweetened pumpkin
1 teaspoon water
1 large egg yolk
2 teaspoons granulated sugar (optional)


Hands-on: 20 Minutes
Total: 2 Hours

1. Preheat oven to 450°.

2. Roll half of pie dough into a 12-inch circle. Fit into a 9-inch deep-dish pie plate. Fold edges under; flute. Line dough with parchment paper; fill with pie weights. Bake at 450° for 10 minutes or until golden. Place on wire rack.

3. Reduce oven tempe­rature to 350°.

4. While crust bakes, combine milk and next 9 ingredients (through pumpkin), stirring until well combined. Pour into crust, place in oven, and bake at 350° for 1 hour and 10 minutes or until set. Cool on a wire rack.

5. While pie bakes, unroll remaining pie dough; roll into a 12-inch circle. Cut dough into 1/3-inch-thick strips. Gently shape strips into lettering on a baking sheet lined with parchment paper; keep dough chilled until ready to bake. (Discard remaining dough, or reserve for another use.)

6. Lightly beat together 1 teaspoon water and egg yolk. Lightly brush dough lettering with yolk mixture; sprinkle with granulated sugar, if desired. Bake at 350° for 10 minutes. Cool on a wire rack; arrange lettering on top of pie.

Created date

September 2015

Nutritional Information

Calories 242
Fat 9.3 g
Satfat 3.7 g
Monofat 2.8 g
Polyfat 1.1 g
Protein 5 g
Carbohydrate 37 g
Fiber 1 g
Cholesterol 84 mg
Iron 1 mg
Sodium 212 mg
Calcium 97 mg