Dough for single-crust pie
2 large eggs
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
MAPLE WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice
Chopped pecans, optional
1Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
2In a large bowl, combine the next 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45 to 50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
3In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.
Total Time
Prep: 25 Min. Bake: 1 Hour + Chilling
Give your classic pumpkin pie a sweet upgrade with a splash of maple syrup. This easy maple pumpkin pie recipe is perfect for fall, with its creamy filling and cozy flavors, topped off with maple whipped cream.
Nutrition Facts
1 piece: 489 calories, 26g fat (16g saturated fat), 121mg cholesterol, 290mg sodium, 59g carbohydrate (40g sugars, 2g fiber), 7g protein.