Maple Pumpkin Pie

This Maple Pumpkin Pie recipe has been featured in this post: Traditional Thanksgiving Dinner Menu

Maple Pumpkin Pie recipe from RecipeGirl.com

Maple Pumpkin Pie

Yield: 10 servings

Prep Time:40 minutes

Cook Time:1 hour

Ingredients:

crust:

  • 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 (4 tablespoons) salted butter, cut into small pieces and chilled
  • 2 to 3 tablespoons ice water

filling:

  • 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)

Directions:
  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.
  4. Slice and serve with a dollop of fresh whipped cream.
Tips:
  • 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.
Nutrition:
  • Nutritional Information per serving- not including whipped cream (Serving size: 1/10th of the pie) Calories: 267, Fat: 7.5g, Saturated Fat: 4.1g, Fiber: 2.6g, Protein: 6.3g, Cholesterol: 72mg, Carbohydrates: 44.5g
  • WEIGHT WATCHERS POINTS per serving:  Freestyle SmartPoints: 9, Points Plus Program: 7, Old Points Program: 5
SOURCE: RecipeGirl.com (Adapted from Cooking Light)

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Comments

  • Joanne wrote:

    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?