Recipe by EAGLE BRAND®
"This pumpkin pie has just a hint of maple and is served in a sweet graham cracker crust. A cinnamon walnut topping makes the perfect finish."
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1 (15 ounce) can
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
1 (9 inch)
Graham cracker pie crust or unbaked pie shell
firmly packed brown sugar
I bought all the ingredients with full intentions of making this and taking it to my sisters for Thanksgiving but after talking to her we decided to eliminate it because we had too many desserts coming. I made it for our weekly family dinner instead. The request has been made to make it for Thanksgiving! This was absolutely delicious, if it wasn't for my daughter not liking the nut part I would never make a plain pumpkin pie again. This was great, don't hestitate make this one. I used Fat Free Eagle brand sweet and condensed milk, I baked it an extra 10 mins before adding topping it seemed too watery in the middle. I'm not sure if that anything to do with the fat free or not but it was great!
I didn't love it. I ended up giving most of it away. I thought the filling was not flavorful enough. The topping was good, but I would have rather had it on a more interesting filling.
I made this to take to my sister-in-laws Thanksgiving dinner. There were probably a dozen other desserts there - and this pie dissapeared in minutes. Rave reviews from everyone - and my husband complained that there wasn't any left for him to take home. I'm making it again for our Christmas dinner - much to my husband's delight!
This was the first pie I've ever baked! It was fast, fool-proof and my fiancee and I loved it! It was pumpkin heavan with a maple-nutty hint. Perfection for fall.
This is such a great little spin on traditional pumpkin pie. This recipe is perfect for first-time bakers, if my husband can do it, anyone can! :) My husband is gluten intolerant, so instead of graham crackers for the crust, I used about 30 gluten-free animal cookies with about 3 TBL of butter and a little less then a quarter of a cup of sugar, then refrigerated it for a few minutes to set the butter while I was making the pie mixture. We baked it as directed and then for the topping, I substituted corn starch for the flour. It turned out so amazing! My husband doesn't usually get to indulge in holiday treats, so he was very grateful and we (not even myself) never missed the gluten!
Made this pie to take to work--followed directions exactly and got rave reviews. I thought it was very good just the way it is, but I like to experiment, so when I made this for Thanksgiving dinner I made a few changes. I didn't use a graham cracker crust, I made a flaky pie crust. I also used the reduced fat Eagle Brand sweetened condensed milk, 3 tablespoons of PURE maple syrup, 2 teaspoons of pumpkin pie spice and fresh pumpkin. For the topping I used 3/4 cup of chopped walnuts as the half of cup seemed to be lost in the topping. Will definitely make again.
This is an excellent pie. I don't like ginger so I didn't use any and it tasted great. I won't replace my traditional pumpkin pie for Thanksgiving with this, but I'll make it again. It's an excellent Fall/Winter pie.
I made this pie tonight. I thought it was ok the topping is what sets this pie apart from any other pumpkin pie I have made. You have to be careful applying the crumb topping so as to not disturb the pumpkin filling. I flattened the topping in my hands and placed it on top then as it started to melt I could fill in the open spots. This pie is between 3.5 and 4 stars for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Walnut Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 210
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