Straightforward Maple Pumpkin Pie

Straightforward Maple Pumpkin Pie

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  • Total Time: 75 mins
  • Hands-on Time: 15 mins
  • Makes: 4-6 servings

If you are on the fence about pumpkin pie, try it made with fresh pumpkin or butternut squash and real maple syrup. Using maple syrup, along with brown sugar as the sweeteners will make for a rich, caramel flavor. (Thanks to our friends at Runamok Maple for letting us share this recipe.)

Ingredients

  • 1 1/2 cup pumpkin or butternut puree


    Pie crust

    3 eggs

    1/2 cup heavy cream

    1/2 cup brown sugar

    1/2 cup Runamok Maple Sugarmaker’s Cut pure maple syrup

    1 tsp cinnamon

    1/4 tsp nutmeg

    1/2 tsp salt

    Whipped cream or vanilla ice cream for serving

Directions

    1. Prepare the pumpkin or butternut puree as described above.
    2. Preheat the oven to 375. Prepare your pie crust by rolling it out and laying it gently into your pie pan. 
    3. To a large bowl, add the pumpkin puree and eggs and blend well.
    4. Add the remaining ingredients (except the whipped cream or ice cream) and stir until combined.
    5. Pour the custard into the prepared pan and crimp the edges of the dough to set just above the edge of the custard.
    6. Place the pie in the oven and bake for 50 minutes or until a fork inserted in the middle comes out clean but before the top turns brown.
    7. Remove from the oven and let cool completely.
    8. Serve with whipped cream or vanilla ice cream.

From this recipe

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