This is a GREAT pumpkin pie recipe. It came out a little too sweet but I used a sugar substitute (Xylitol) so that is probably why. I will be certainly making this again. My husband loved it!

Excellent tasting pie! Replace the sugar with Spelnda and use sugar free maple syrup for a diabetic friendly pumpkin pie.

Easy and delicious. I didn't use a crust -- just baked it in a buttered pie pan as a pumpkin custard. Honestly I couldn't taste the maple, but who cares? I was looking for a pumpkin pie recipe that uses regular milk instead of condensed or evaporated (which I don't always have on hand), and I found it here. Yum.

I know what everyone is thinking: "A maple syrup pie? That sounds really strange... should I really bake it?" Actully, YES! Even though maple syrup and pumpkin sound like a strange combination of ingredients, they really go together and create a winning pie. My husband, who claims he only likes pumpkin pie from the town bakery, which we've been ordering from for over 10 years, told me that this pie tops anything he's ever eaten before! Please try this recipe, and I promise it won't let you down! Juts one suggestion, however. Use real maple syrup or you will really taste a difference. If you don't use real syrup, don't blame a bad taste on the recipe! Thank you!