Description
This easy Maple Pumpkin Pie takes the beloved fall classic to the next level! The maple syrup brings a robust fall flavoring to an otherwise traditional pumpkin pie.
Ingredients
15 ounce can pumpkin, pure
2 eggs
1 cup evaporated milk
1/2 cup maple syrup
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 cup sugar
1 batch pie crust or 1 box store bought
Instructions
- Prep oven. Preheat oven to 425 degrees.
- Combine all ingredients. In the bowl of an electric mixer fitted with the paddle attachment, combine eggs, pumpkin, evaporated milk, sugar, maple syrup, salt, and pumpkin pie spice. Beat until smooth.
- Prepare pie crust. Place pie crust into a greased 9 inch pie plate. Trim edges.
- Add filling. Pour the pumpkin pie filling into the prepared pie crust. Wiggling it a little bit so that it settles evenly.
- Bake. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees for 40-50 minutes. Pie should be set in the middle and crust should be golden.
- Cool & set. Cool on wire rack and refrigerate at least 2 hours, preferably overnight.
Notes
Leaf topping: If you like a decorative topping like myself, simply cut out your favorite shapes with any leftover pie crust, brush with egg wash, and bake those on a baking sheet about 10 minutes or until they are a golden brown.
Frosted cranberries: Sugared cranberries are a beautiful topping for the holidays!
To store: Keep tightly wrapped in plastic wrap or an airtight container in fridge for up to 4 days.
To freeze: Can be frozen in an airtight container for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 1 hour