This Maple Pumpkin Pie is a lighter, low fat, maple-flavored version of the classic pumpkin pie.
I make this maple pumpkin pie recipe once in a while when I’m hoping to make something a little lighter for dessert for Thanksgiving. It has less than half the fat of a traditional pumpkin pie. It’s nice to have a lower fat option available for those who are counting their calories this time of year. Even though it’s a lighter option, it’s still quite delicious!
Ingredients needed:
- cake flour
- ground cinnamon, nutmeg and cloves
- white sugar
- salted butter
- ice water
- maple syrup
- salt
- eggs
- unsweetened pumpkin purée
- evaporated skim milk
How to make Maple Pumpkin Pie:
The complete, printable recipe is at the end of this post.
Make the crust:
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Combine the first 3 ingredients and 1 tablespoon of sugar in a bowl; cut in the butter with a pastry blender until the mixture resembles a coarse meal and is pale yellow (about 3½ minutes). Sprinkle with ice water, 1 tablespoon at a time, over the surface; toss with a fork until the flour is moistened and the mixture is crumbly (do not form a ball.) Add more flour, if needed – if it appears to be too sticky.
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Gently press the mixture into a 4-inch circle on a sheet of heavy-duty plastic wrap, and cover it with another sheet of plastic wrap; chill 15 minutes.
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Roll the dough, still covered, into a 13-inch circle; place it in the freezer for 5 minutes or until the wrap can be removed easily. Remove the bottom sheet. Fit the dough into a 9-inch pie plate coated with cooking spray; remove the top sheet. Fold the 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.
Make the filling:
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Preheat the oven to 350°F.
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Combine the filling ingredients in a large mixing bowl; use an electric mixer to beat at medium-speed until well blended. Pour the filling into the pastry shell.
Bake your maple pumpkin pie for 1 hour, or until a knife inserted in center comes out clean. Cool on a wire rack.
Slice and serve!
This pie turns out just as creamy and wonderful as plain old pumpkin pie. But it’s more delicious with the added maple flavor.
Serve slices with a dollop of fresh whipped cream or vanilla ice cream. Enjoy!
The Best Pumpkin Pie Recipes:
- No Bake Double Layer Pumpkin Pie
- Pumpkin Slab Pie
- Pumpkin Pie with Toffee-Walnut Topping
- Amaretti Pumpkin Pie
- Skinny Pumpkin Pie
- Dulce de Leche Pumpkin Toffee Pie
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Maple Pumpkin Pie
This is a lighter, low fat, maple-flavored version of the classic pumpkin pie.
Ingredients
CRUST:
- 1 cup sifted cake flour (sift first, then measure)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg (fresh is best)
- 1 tablespoon granulated white sugar, divided
- ¼ cup (½ stick) salted butter, cut into small pieces and chilled
- 2 to 3 tablespoons ice water
FILLING:
- ½ cup granulated white sugar
- ⅓ cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- One 15-ounce can unsweetened pumpkin puree
- 1 cup evaporated skim milk
Instructions
PREPARE THE CRUST:
- Combine the first 3 ingredients and 1 tablespoon of sugar in a bowl; cut in the butter with a pastry blender until the mixture resembles a coarse meal and is pale yellow (about 3½ minutes). Sprinkle with ice water, 1 tablespoon at a time, over the surface; toss with a fork until the flour is moistened and the mixture is crumbly (do not form a ball.) Add more flour, if needed - if it appears to be too sticky.
- Gently press the mixture into a 4-inch circle on a sheet of heavy-duty plastic wrap, and cover it with another sheet of plastic wrap; chill 15 minutes.
- Roll the dough, still covered, into a 13-inch circle; place it in the freezer for 5 minutes or until the wrap can be removed easily. Remove the bottom sheet. Fit the dough into a 9-inch pie plate coated with cooking spray; remove the top sheet. Fold the 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.
FILLING
- Preheat the oven to 350°F.
- Combine the filling ingredients in a large mixing bowl; use an electric mixer to beat at medium-speed until well blended. Pour the filling into the pastry shell.
- Bake for 1 hour or until a knife inserted into the center comes out clean. Cool on a wire rack.
- Slice and serve with a dollop of fresh whipped cream or vanilla ice cream.
Notes
- You can use a refrigerated pie crust for this recipe (or your favorite homemade crust), though it will change the nutritional information.
Nutrition
Serving: 1serving, Calories: 210kcal, Carbohydrates: 34g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 51mg, Sodium: 144mg, Potassium: 229mg, Fiber: 2g, Sugar: 22g, Vitamin A: 6922IU, Vitamin C: 2mg, Calcium: 109mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a beautiful piece of layer