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Maple Pumpkin Pie

Ingredients

  • 1 frozen unbaked 9 inch deep dish pie shell, defrosted, OR 9 inch graham cracker crust
  • 1 can (16 ounces) solid pack pumpkin
  • 3/4 cup pure maple syrup (not pancake syrup)
  • 3 eggs
  • 1 can (5 ounces) evaporated milk
  • 1 tablespoon flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon artificial maple extract
  1. Preheat oven to 425° F.
  2. Whisk all ingredients until blended in medium mixing bowl. Pour into pie shell.
  3. Bake on lowest oven rack 10 minutes. Reduce oven temperature to 375° F. Bake 40 minutes longer or until knife inserted near center of filling comes out clean. Cover crust with aluminum foil to prevent over browning, if necessary.
  4. Remove pie from oven to wire rack; cool completely.

    Note: Pie may be made ahead, cover and refrigerate up to one day

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