Photo: Becky Luigart-Stayner
Yield
8 servings (serving size: 1 wedge)

We've made our pumpkin pie even richer by adding maple syrup.

How to Make It

Step 1

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Step 2

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Step 3

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.

Step 4

Preheat oven to 425°.

Step 5

To prepare filling, beat 1/2 cup sugar and next 5 ingredients (1/2 cup sugar through eggs) at medium speed of a mixer until well-blended. Add milk and pumpkin; beat well. Pour into prepared crust. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until set. Cool on a wire rack.

Ratings & Reviews

Ceijae's Review

jackie2830
August 11, 2012
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.

azalea's Review

JackJackJackie
January 30, 2012
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.

Capellla's Review

mirrranda
November 29, 2010
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's Review

London1
November 26, 2010
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's Review

bellymama
October 13, 2010
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!

bellymama's Review

gunnercade
January 23, 2010
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.

mirrranda's Review

Capellla
November 21, 2009
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?

London1's Review

azalea
October 12, 2009
cheated and used a pre-made pie crust and it turned out well. Super easy to make.

gunnercade's Review

Ceijae
May 15, 2009
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.