Maple Pumpkin Pie

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

Maple Pumpkin Pie recipe from RecipeGirl.com

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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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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Lori Lange is a former elementary school teacher who traded the classroom for the kitchen when she founded the blog RecipeGirl.com in 2006, which houses over 3,000 original and adapted recipes. Lori now spends her days creating family-friendly recipes for entertaining and every day. She also develops recipes, photographs food and writes for a variety of companies, websites and publications. The Recipe Girl Cookbook is available on Amazon.

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  • 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?

    Reply