Maple Pumpkin Pie

This recipe has been featured in a post on The Recipe Girl blog: Traditional Thanksgiving Dinner Menu

Yield: 10 servings

Prep Time: 40 min

Cook Time: 1 hr

Maple- Pumpkin Pie


1 cup sifted cake flour (sift first, then measure)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (fresh is best)
1 Tablespoon granulated white sugar, divided
1/4 cup salted butter, cut into small pieces and chilled
2 to 3 Tablespoons ice water

1/2 cup granulated white sugar
1/3 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
One 15-ounce can unsweetened pumpkin puree
1 cup evaporated skim milk

heavy whipping cream, whipped to top individual slices (optional)


1. Prepare crust: Combine first 3 ingredients and 1 Tablespoon sugar in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal and is pale yellow (about 3 1/2 minutes). Sprinkle ice water, 1 Tablespoon at a time, over surface; toss with a fork until flour is moistened and mixture is crumbly (do not form a ball.) Add more flour, if needed -- if it appears to be too sticky.

2. Gently press mixture into a 4-inch circle on a sheet of heavy-duty plastic wrap, and cover with another sheet of plastic wrap; chill 15 minutes. Roll dough, still covered, to a 13-inch circle; place in freezer 5 minutes or until wrap can be removed easily. Remove bottom sheet. Fit dough into a 9-inch pie plate coated with cooking spray; remove top sheet. Fold edges under and flute; set aside. *Don't let the dough sit in the freezer too long or it will "break" when you try to fit it into the plate.

3. Prepare filling: Combine filling ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Pour into pastry shell. Bake in a preheated 350°F. oven for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

5. Slice and serve with a dollop of fresh whipped cream.


*Although the crust turned out ok, I thought it was a little sticky and tricky to work with. You can use a refrigerated pie crust for this recipe, though it will change the nutritional information.

Nutritional Information per serving: (not including whipped cream)
Serving size: 1/10th of the pie
Calories per serving: 267
Fat per serving: 7.5g
Saturated Fat per serving: 4.1g
Fiber per serving: 2.6g
Protein per serving: 6.3g
Cholesterol per serving: 72mg
Carbohydrates per serving: 44.5g

WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 5

Source: (Adapted from Cooking Light)


One Response to “Maple Pumpkin Pie”

  1. postedNov 6, 2013 3:30 AM

    My go to pumpkin pie is a maple pumpkin with pecan streusel. That being said, If I want to eat pumpkin pie this year, for health reasons I need to lighten it up this year. I’m going to try this one. I am intimidated by pie crust. You didn’t seem thrilled with this one, so do you have a go to crust recipe?

Leave a Comment