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–+ servings
a slice of maple pumpkin pie topped with whipped cream

Pumpkin Pie with Maple Syrup

Genevieve Jerome
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!
5 from 8 votes
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Dessert, Thanksgiving, Thanksgiving Recipes
Cuisine American
Servings 8 people
Calories 328 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat oven to 350-degreess with rack at lowest position. Place pie plate on baking sheet lined with parchment paper or tinfoil. Place storebought pie crust in pie pan. 
  • In a large mixing bowl or stand mixer, whisk the eggs, pumpkin puree, and heavy cream. 
  • Next, add in the maple syrup, vanilla extract, fresh ginger, pumpkin spice, ground cloves powder, and nutmeg. Whisk until well combined.
  • Pour the prepared pumpkin mixture into the 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 quickly.) 
  • 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! 
  • Top with homemade whipped cream or enjoy a slice of pumpkin pie alamode with vanilla ice cream!

Notes

How To Make Homemade Pie Crust?

What you will need for homemade pie crust:
  • ½ cup vegetable shortening
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold water
Instructions for homeade pie crust:
Step 1: Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
Step 2: Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about ½ inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Nutrition

Serving: 1sliceCalories: 328kcalCarbohydrates: 39gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 75mgSodium: 115mgPotassium: 164mgFiber: 1gSugar: 25gVitamin A: 519IUVitamin C: 0.4mgCalcium: 81mgIron: 1mg
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