Maple Pumpkin Pie
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 11-pound can unsweetened pumpkin puree
- ½cup pure maple syrup
- 1teaspoon cinnamon
- ½teaspoon ginger
- ¼teaspoon nutmeg
- ¼teaspoon salt
- 2tablespoons Cognac or brandy
- 2large eggs
- ½cup cream
- 19-inch metal pie tin lined with pastry
Nutritional analysis per serving (8 servings)
181 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 3 grams protein; 114 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
In a large bowl, mix together the pumpkin and maple syrup. Whisk in the cinnamon, ginger, nutmeg, salt and Cognac or brandy, mixing well. In a small bowl lightly beat the eggs and stir in the cream. Mix the egg and cream mixture with the pumpkin.
- Step 3
Prick the pie crust all over the bottom with the tines of a fork. Pour the filling into the crust, put the pie tin on a flat baking sheet and bake on the lower level of the oven for 15 minutes. Turn the heat down to 350 degrees and continue to bake for 30 to 40 more minutes, until filling has set. Remove to a rack, and cool to warm or room temperature. Serve with whipped cream, creme fraiche, vanilla, caramel or rum raisin ice cream.
Private Notes
Comments
I've made this pie for Thanksgiving every years since it's been published. The only thing I change is substituting 1/4c Jack Daniels instead of the cognac. I love the additional smoky, bitter notes.
This pie filling was delicious and allowed the pumpkin to truly shine, although I used good bourbon generously and homemade roasted pumpkin puree. Also, the recipe is probably designed for a more traditional pie plate, so you'll need to scale up if you prefer deep dish pies -- I discovered that the hard way when doubling the recipe for two pies and nonetheless having two crusts only about 2/3 full. Ooops!
Made with Seminole squash- the native Florida pumpkin - and bourbon because that’s what the lady I was making it for drinks! It was wonderful - raves all around. Definitely make again when my daughter harvests her squash this autumn.
Try adding more of the spices, it was wonderful but had less flavor the next day and that should make it perfect.
I also had a very short bake time after turning down to 425. Less than 15 minutes. I partially pre-baked the crust, as usual for pumpkin pie, and poured in the filling while still hot, per Joy of Cooking. That probably shortened the overall time. I’ll turn the oven down sooner next time.
Curious as to why you'd prick the unbaked crust before pouring in a liquid-y custard filling? I can see if you're pre-baking the crust...
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