Maple Pumpkin Pie

301082-Pumpkin-PieThis pumpkin pie is a hit at our house! It may take a few minutes longer than suggested depending on your oven and altitude.

1 frozen pastry crust
1 15 ounce can pumpkin
2/3 cup pure maple syrup (grade B is best)
1/4 cup packed brown sugar
1 teaspoon vanilla bean paste or vanilla
1/2 teaspoon salt
3 eggs, lightly beaten
2/3 cup milk
1/2 cup pecan pieces

1. Preheat oven to 375 degrees F.

2. In a large bowl combine pumpkin, maple syrup, brown sugar, vanilla, and 1/2 tsp. salt. Add eggs; beat lightly and add milk.

3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake for 30 minutes more or until a knife inserted near center comes out clean. Just a couple minutes before it’s ready put pecan pieces on top of pie. Cool on wire rack for 1 hour. Cover and refrigerate at least 2 hours.

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