Pumpkin and Maple Sugar Pie Recipe

Name: Pumpkin and Maple Sugar Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces pumpkin canned; 2 tablespoons flour, all-purpose; 1/2 teaspoon cinnamon ground; 1/2 teaspoon nutmeg ground; 1/2 teaspoon ginger ground; 1 tablespoon margarine; 1 cup sugar; 1 cup milk; 2 tablespoons maple syrup; 2 large eggs; 1 each pie shell (9 inch) 9 inch, unbaked; 1 x whipped cream optional

Servings: persons

16 ounces pumpkin canned
2 tablespoons flour, all-purpose
1/2 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1/2 teaspoon ginger ground
1 tablespoon margarine
1 cup sugar
1 cup milk
2 tablespoons maple syrup
2 large eggs
1 each pie shell (9 inch) 9 inch, unbaked
1 x whipped cream optional

1
In a mixing bowl, combine all ingredients except the last two.
2
Pour into the pie shell.
3
Bake at 425F (220C) for 15 minutes.
4
Reduce heat to 350 and continue baking for about 45 minutes more, or until knife inserted near the center comes out clean.
5
Cool to room temperature, refrigerate.
6
Garnish with whipped cream if desired.
7
Try to use REAL maple syrup for this pie; it does not taste the same with the imitation type.

437

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: 16 ounces pumpkin canned, 2 tablespoons flour, all-purpose, 1/2 teaspoon cinnamon ground, 1/2 teaspoon nutmeg ground, and more.

Yes, Pumpkin and Maple Sugar 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.

Pumpkin and Maple Sugar Pie

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