Easy Maple Pumpkin Pie Food

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EASY MAPLE PUMPKIN PIE



Easy Maple Pumpkin Pie image

I made the mistake of making this maple pumpkin pie for Thanksgiving 10 years ago. I have never been allowed to make anything else! My family loves it!

Provided by KGeorge

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
1 cup evaporated milk
1 cup canned pumpkin
¾ cup white sugar
3 eggs
¼ cup maple syrup
¼ teaspoon maple-flavored extract
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
  • Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 41.8 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 4 g, Sodium 396.7 mg, Sugar 29.1 g

OUR MAPLE PUMPKIN PIE RECIPE IS PEAK FALL DESSERT PERFECTION



Our Maple Pumpkin Pie Recipe Is Peak Fall Dessert Perfection image

Perfect for Thanksgiving, our maple pumpkin pie recipe brings together classic fall flavors. Learn how to make maple pumpkin pie from scratch.

Provided by Sara Quessenberry

Time 3h30m

Number Of Ingredients 10

Basic Flaky Piecrust
or 1 store-bought pie crust, fitted into a 9-inch pie plate
2 large eggs
1 15-ounce can pure pumpkin puree
1 cup heavy cream
0.5 cup pure maple syrup
0.75 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.5 teaspoon kosher salt
pinch ground cloves

Steps:

  • Set an oven rack in the lowest position and heat oven to 350º F. Place the pie plate on a foil-lined baking sheet.
  • In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves.
  • Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 70 minutes. Let cool to room temperature before serving.

Nutrition Facts : Calories 377 kcal, Carbohydrate 37 g, Cholesterol 124 mg, Protein 6 g, SaturatedFat 15 g, Sodium 275 mg, Fat 24 g, UnsaturatedFat 0 g

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

2 large eggs
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Dough for single-crust pie
MAPLE WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice
Chopped pecans, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

Nutrition Facts : Calories 489 calories, Fat 26g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 290mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.

VERMONT MAPLE PUMPKIN PIE



Vermont Maple Pumpkin Pie image

Make and share this Vermont Maple Pumpkin Pie recipe from Food.com.

Provided by Karen..

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/3 cups mashed cooked pumpkin or 15 ounces canned pumpkin
3/4 cup pure maple syrup
1 1/2 cups milk
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ginger
2 eggs
1 tablespoon flour
1 teaspoon salt
1 unbaked frozen pie shell (or your favorite)

Steps:

  • Preheat oven to 350*.
  • Beat or blend all ingredients (except pie shell!) thoroughly and pour into unbaked pie shell.
  • Bake for 45 minutes or until just firm in the center.

Nutrition Facts : Calories 251, Fat 10.4, SaturatedFat 3.4, Cholesterol 52.9, Sodium 451.8, Carbohydrate 35.4, Fiber 1.5, Sugar 18.4, Protein 4.9

MARVELOUS MAPLE PUMPKIN PIE



Marvelous Maple Pumpkin Pie image

Delicious and rich perfect ending to any fall feast. This recipe makes two 10-inch deep dish pies or three 9-inch pies that are just oh so yummy. When baking, they make your house smell like Thanksgiving's on its way for sure and the taste will definitely hit the spot for those pumpkin pie lovers around the table. Serve with your favorite toppings like whipped cream, vanilla ice cream, or candied pecans, or if you're like me, plain and simple: a piece of pie and a fork.

Provided by Naomi Boyko

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 18

Number Of Ingredients 12

1 (15 ounce) package 10-inch pie crusts
1 (28 ounce) can pumpkin puree
1 ½ cups brown sugar
4 teaspoons pumpkin pie spice
3 teaspoons ground cinnamon
2 ½ teaspoons maple-flavored extract
1 teaspoon rum-flavored extract
1 teaspoon salt
1 ⅓ cups maple syrup
3 tablespoons all-purpose flour
2 ¼ cups evaporated milk
6 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 deep-dish pie plates with crusts.
  • Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt together in a large bowl until well blended. Stir in maple syrup. Sprinkle flour over mixture. Pour in evaporated milk and stir to fully blend.
  • Whisk eggs together in a medium bowl for 1 to 2 minutes. Whisk eggs thoroughly into the pumpkin mixture, but do not beat. Pour pie filling into the crusts.
  • Bake in the center of the preheated oven until centers appear set and no longer jiggle, 60 to 70 minutes. Allow to cool thoroughly before serving.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 52 g, Cholesterol 71.1 mg, Fat 11.5 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 3.9 g, Sodium 410.9 mg, Sugar 36.6 g

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

Categories     Milk/Cream     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 frozen 9-inch deep-dish pie crust
2 large eggs
3/4 cup half and half
6 tablespoons pure maple syrup
3/4 teaspoon vanilla extract
1 1/2 cups canned pure pumpkin
6 tablespoons (packed) golden brown sugar
3 1/2 teaspoons all purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°F. Line crust with foil; fill with dried beans. Bake 10 minutes. Remove foil and beans. Pierce crust in several places with fork; bake 5 minutes. Cool on rack. Reduce oven temperature to 350°F.
  • Whisk eggs and next 3 ingredients in medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour filling into crust.
  • Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken, about 1 hour 5 minutes. Cool on rack. Chill until cold, at least 4 hours or overnight.

MAPLE PECAN PUMPKIN PIE



Maple Pecan Pumpkin Pie image

A hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream makes traditional pumpkin pie extra ordinary. Land-O-Lakes Cookbook.

Provided by daisygrl64

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

1 single crust pie pastry
16 ounces pumpkin
1/4 cup sugar
2 eggs, slightly beaten
1 cup whipped cream
1/2 cup pure maple syrup or 1/2 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup pecan halves
2 tablespoons pure maple syrup or 2 tablespoons maple syrup
1/2 cup whipping cream
1 tablespoon pure maple syrup or 1 tablespoon maple syrup

Steps:

  • heat oven to 375*F.
  • line a 9" pie pan with pastry, crimp or flute crust, set aside.
  • in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
  • pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
  • remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
  • arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
  • in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
  • gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
  • serve pie with whipped cream.

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

A quick and east Maple Pumpkin Pie recipe

Categories     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Chill     Potluck     Maple Syrup     Gourmet

Number Of Ingredients 11

2 recipes pastry dough
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1 cup Grade B maple syrup*
2 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
*available at some specialty foods shops

Steps:

  • On a lightly floured surface with a floured rolling pin roll out two thirds dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
  • Preheat oven to 375° F.
  • On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a 2-inch leaf-shaped cutter cut out 16 leaves. Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes.
  • Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes. Transfer leaves to a rack and cool. Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
  • In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
  • Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.
  • Garnish pie with pastry leaves just before serving.

BAKED MAPLE PUMPKIN PIE



Baked Maple Pumpkin Pie image

Since I have to watch my saturated fat, I was happy to find this recipe for a good pumpkin pie. We enjoy its mild maple flavor. -Betty Leonard of Steinhatchee, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup canola oil
1-1/2 cups all-purpose flour
1 teaspoon cider vinegar
2 to 4 tablespoons cold water
FILLING:
1 can (15 ounces) solid-pack pumpkin
3/4 cup egg substitute
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon maple flavoring
1/4 teaspoon ground nutmeg
1 cup fat-free evaporated milk

Steps:

  • In a small bowl, combine the flour, sugar, salt and baking powder. Stir in oil and vinegar. Gradually add water, tossing with a fork until a ball forms. Shape into a 6-in. circle. Roll out between two pieces of plastic wrap to fit a 9-in. pie plate. Remove top piece of plastic wrap; invert pastry into a 9-in. pie plate coated with cooking spray. Remove remaining plastic wrap. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate for 20 minutes or until chilled., In a large bowl, combine the pumpkin, egg substitute, syrup, cinnamon, ginger, maple flavoring and nutmeg; mix just until blended. Gradually stir in milk. Pour into pastry shell., Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 282 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate, Fiber 3g fiber), Protein 8g protein.

PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY



Pumpkin Pie With Maple Pecan Crumble Recipe by Tasty image

Here's what you need: pumpkin puree, ground cinnamon, nutmeg, ground cloves, ground ginger, salt, eggs, maple syrup, heavy cream, vanilla, pie crust, pecan, maple syrup, salt

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

15 oz pumpkin puree, 1 can
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
½ cup maple syrup
1 cup heavy cream
1 teaspoon vanilla
1 pie crust, prepared
1 ½ cups pecan
¼ cup maple syrup, plus 1 tablespoon
½ teaspoon salt

Steps:

  • Preheat oven to 425˚F (215˚C).
  • In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
  • Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
  • Place the pie crust in a 9-inch (23 cm) pie pan and shape.
  • Carefully pour pie filling into pan.
  • Bake for 15 minutes at 425˚F (215˚C).
  • Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
  • For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
  • Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
  • Once cooled, crush the caramelized pecans in a plastic bag.
  • Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 17 grams

MAPLE-PUMPKIN PIE



Maple-Pumpkin Pie image

This year, indulge your family and friends in a traditional pie made with healthier, more flavorful ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h30m

Number Of Ingredients 15

2/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold butter, cut into pieces
2 teaspoons cider vinegar
2 tablespoons ice water
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup pure maple syrup
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup reduced-fat sour cream
4 teaspoons to 2 tablespoons sugar

Steps:

  • To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic; refrigerate 1 hour.
  • Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.
  • In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.
  • To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.

Nutrition Facts : Calories 265 g, Fat 12 g, Protein 5 g

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

Provided by Suzanne Hamlin

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 1-pound can unsweetened pumpkin puree
1/2 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons Cognac or brandy
2 large eggs
1/2 cup cream
1 9-inch metal pie tin lined with pastry

Steps:

  • Preheat oven to 425 degrees.
  • In a large bowl, mix together the pumpkin and maple syrup. Whisk in the cinnamon, ginger, nutmeg, salt and Cognac or brandy, mixing well. In a small bowl lightly beat the eggs and stir in the cream. Mix the egg and cream mixture with the pumpkin.
  • Prick the pie crust all over the bottom with the tines of a fork. Pour the filling into the crust, put the pie tin on a flat baking sheet and bake on the lower level of the oven for 15 minutes. Turn the heat down to 350 degrees and continue to bake for 30 to 40 more minutes, until filling has set. Remove to a rack, and cool to warm or room temperature. Serve with whipped cream, creme fraiche, vanilla, caramel or rum raisin ice cream.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 116 milligrams, Sugar 14 grams, TransFat 0 grams

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