Pumpkin Maple Custard Pie – a delicious recipe with maple syrup, pumpkin, eggs, vanilla, pumpkin pie spice, cinnamon sticks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 350 F.
2
Mush together two pie crusts in a deep pie dish and pre-bake the crust using dried beans to weight it down, cover the top with foil and bake for 20 min, but keep checking. You want it to be cooked to semi-firm.
3
Separate the egg yolks from the whites in two separate bowls.
4
Set aside the whites, and put the egg yolks and the rest of the ingredients, except the Cinnamon sticks and sugar, in a bowl and mix to incorporate.
5
In the bowl with the egg whites, add the sugar, then use an electric mixer to beat the egg whites until they form soft peaks. You don't want it to be a full meringue, just soft and creamy.
6
Gently fold in the beaten (sugared) egg whites into the other (maple/pumpkin) mixture using a rubber spatula and swirling it around till reasonably incorporated. Pour everything into the pre-baked pie crust and bake at 375 for 30 min, keeping the top covered with foil. Keep checking the pie with a toothpick that comes out clean---which means it's done.
7
Once the pie has cooled, decorate the top, and cover any hot spots with the Cinnamon sticks.
1446
kcal
Calories
20
g
Fat
344
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 refrigerated pie crusts, 32 ounces 100% grade aa maple syrup, 8 ounces pumpkin, 7 eggs, and more.
Yes, Pumpkin Maple Custard 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
