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!
Ingredients
- unbaked pie crust: 1 piece (9 inch)
- evaporated milk: 1 cup
- canned pumpkin: 1 cup
- white sugar: 0.75 cup
- eggs: 3 piece
- maple syrup: 0.25 cup
- maple-flavored extract: 0.25 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- vanilla extract: 0.5 tsp
- ground nutmeg: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
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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.
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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.
