Maple Sugar Pumpkin Pie Recipe

Name: Maple Sugar Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can solid-pack pumpkin; 1 cup sugar; 1 cup milk; 2 tablespoons real maple syrup; 2 tablespoons all-purpose flour; 1 tablespoon butter or 1 tablespoon margarine, softened; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 2 eggs; 1 9 inch unbaked pastry shell; whipped topping or whipped cream

Servings: persons

1 (16 ounce) can solid-pack pumpkin
1 cup sugar
1 cup milk
2 tablespoons real maple syrup
2 tablespoons all-purpose flour
1 tablespoon butter or 1 tablespoon margarine, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 eggs
1 9 inch unbaked pastry shell
whipped topping or whipped cream

1
In a bowl, mix together the first 10 ingredients.
2
Pour into the pie shell.
3
Bake at 425 degrees for 15 minutes.
4
Decrease heat to 350 and bake about 45 more minutes or until pie tests done.
5
May need to cover crust edges with foil during the last 15 minutes of baking to prevent getting too brown.
6
Cool to room temperature.
7
Refrigerate.
8
Add whipped topping on top if you prefer.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (16 ounce) can solid-pack pumpkin, 1 cup sugar, 1 cup milk, 2 tablespoons real maple syrup, and more.

Yes, Maple Sugar Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Sugar Pumpkin Pie

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