This is the best pumpkin pie I've ever had. I loved the ginger/maple flavor. The filling is way too much for a 9 inch pie plate, though. I didn't use all the filling and it still overflowed the crust. (I used a Pillsbury pie crust, by the way.) I topped the pie slices with whipped cream lightly sweetened with maple syrup and it was the perfect complement.
Comments and Reviews 1-9 of 9
bellymama Posted: 01/23/10
London1 Posted: 10/12/09
cheated and used a pre-made pie crust and it turned out well. Super easy to make.
gunnercade Posted: 05/15/09
I used two ready pie crusts (there was enough filling for both). Since I did not have pumpkin, I used butternut squash and went heavy on the spice (added more ginger), and added a tsp of maple flavoring. I made the filling with egg beaters. This is a nice pie-not quite the best I ever had, but definitely tasty, easy and as diet-friendly as a pumpkin pie can be.
mirrranda Posted: 11/21/09
I'm thinking of making this with fresh pumpkin puree. Do I need to change the other ingredients or should it be an even swap for the canned pumpkin? any suggestions?
Capellla Posted: 11/29/10
Love this pie! I might add a little more maple flavor next time (not sure how I would do this yet) as the flavor was not very prominent. I think it tasted very much like the classic pumpkin pie I grew up with. I roasted and pureed my own pumpkin instead of using the canned variety.
jackie2830 Posted: 11/26/10
Wonderful! Light not intense flavor. I used my own pumpkin puree & opted for "Best Ever Basic Pie Crust". The amount of filling was perfect. My new standard!
JackJackJackie Posted: 10/13/10
Great pie! Nice and light with great flavour. Made it for a bunch on Aussies, who have never experienced pumpkin as a sweet dish. They can't understand why it would only be a holiday dish, they want it every week!
azalea Posted: 01/30/12
This is a great pumpkin pie recipe. I loved the maple flavor but like other reviewers could have added more. I made this with fresh pumpkin puree and I guess I could have strained the puree once again to eliminate as much water as possible, otherwise it turned out to be a light and tasty pie.
Ceijae Posted: 08/11/12
We have loved a very similar recipe for a long time. I use the store bought graham cracker crust that makes 'two extra servings' and all the filling fits. To round out the flavor I add either 1 tsp of vanilla or maple extract. I also use homemade puree so I adjust the cooking time to accommodate the extra liquid: 440 degrees for 20 mn then 350 degrees for 45 mn. Comes out beautifully. But, ovens vary.