Pumpkin Pie with Maple Syrup
This pumpkin pie with maple syrup is the perfect combination of 2 fall flavors everyone loves- maple and pumpkin. It is also easy to make and perfect for making ahead of time.
Servings: 1 pie
Ingredients
- 2 ½ cups canned pumpkin-not pumpkin pie
- 3 eggs, beaten lightly
- ½ cup maple syrup
- 3 tablespoons dark brown sugar you can omit this, but I like the depth of flavor and added sweetness.
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup evaporated milk
- 1 pie dough recipe
Instructions
- Preheat the oven to 350 degrees.
- Roll out the pie dough of choice to the size of the pan. I used a rectangular pan, use your pan of choice. Spray pan to prep. Place dough in pan. shape edging as you choose. Move it to the fridge while you work on the filling.
- Mix the eggs first, then add in remaining ingredients. Whisk until they are well combined.
- Pour filling into chilled pie crust. If you want to add decorations to the top, add them now.
- Bake for 55-70 minutes until the filling is set. If you shake the pan lightly (very lightly), it should have a jiggle, and it should look set.
- Allow it to cool. I actually like mine chilled, so I prefer to make it the day before I plan on using it.