By Fitty Foodlicious
Pumpkin Pie with Maple Syrup is the perfect pumpkin pie recipe for celebrating Thanksgiving and Christmas. This easy pumpkin pie recipe is made with pumpkin puree, maple syrup, heavy cream, fresh ginger, nutmeg, and pumpkin spice and tastes like a delicious pumpkin custard pie. The best part is, that it uses less sugar than traditional pumpkin pie, but tastes just as good!
– Storebought pie crust or you can make homemade pie crust (see instructions box below) Place the pie crust into a 9-inch pie plate, no need to blind bake first! – Pumpkin Puree – Maple Syrup – Eggs – Fresh ginger – Heavy Cream – Vanilla Extract – Pumpkin Pie Spice – Nutmeg – Ground cloves – Sea salt
Step 1: Preheat oven to 350-degreess with rack at lowest position. Place pie plate on baking sheet lined with parchment paper or tinfoil. Spray pie plate with coconut oil. Place storebough pie crust in pie pan.
Step 2: In a large mixing bowl or stand mixer, whisk the eggs, pumpkin puree, and heavy cream.
Step 3: Next, add in the maple syrup, vanilla extract, fresh ginger, pumpkin spice, ground cloves powder, and nutmeg. Whisk until well combined.
Step 4: Pour the prepared pumpkin mixture into prepared pie crust. Top with more nutmeg and pumpkin spice. Bake at 350-degrees until the center jiggles slightly. (Cover the edges with tinfoil if the pie crust browns too quicly.)
Step 5: Bake the pie for an 1 hour to 1 hour 30 minutes. Let cool to room temperature, about 1 hour. The pie will continue to cook once out of the oven, so don't overbake it. Remember: Pumpkin Pie is a custard pie, ergo moisture in the middle is key!