And here you have it, the long-awaited conclusion to our pumpkin pie saga. As we learned last time, it is important to start with pumpkin purée that you made from a pumpkin if for no other reason than bragging rights. You may already know that I am a big pumpkin pie fan. Also, I am a big maple syrup fan. And since it’s not socially acceptable to eat waffles on turkey day, the maple syrup found its way into this, the encore of our Thanksgiving feast.
You’ll note this calls for one and a half pie crusts. This gives it a thicker crust. If you prefer a more minimal crust feel free to scale that down to a single pie crust. Also, the original recipe had a pecan brittle that goes on top. We didn’t feel like it added much, so we skipped it saving time and the hassle of cleaning the sugary goo out of a saucepan, which is especially important on a day like Thanksgiving.
Maple Pumpkin Pie
adapted from Better Homes and Gardens
- 1.5 Sneaky Whole Wheat Pie Crust
- 15 oz pumpkin puree
- 2/3 C maple syrup
- 1/4 C packed brown sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 eggs
- 3/4 C milk
- Prepare crust and put in the fridge until needed.
- Preheat oven to 375ºF
- In a large bowl, combine pumpkin, maple syrup, brown sugar, vanilla, and salt.
- Whisk in eggs until well combined. (You don’t want egg swirls in your pie.) Gradually whisk in milk.
- Carefully pour the filling into the prepared crust. To prevent over browning, gently cover the pie crust in foil. (I gently draped four pieces of foil over the edge.)
- Bake for 45 minutes and then gently remove the foil and cook another 15-20 minutes or until the center of the pie doesn’t jiggle in the center and a toothpick comes out clean. (I do the jiggle test first to avoid poking my pie a million times.)
- Cool before serving with a pile of whipped cream.