print icon
Print This Recipe

Pumpkin Maple Pie Supreme

SUBMITTED BY: CAROLEALANA  PHOTO BY: ONIOND 

"The first pumpkin pies were nothing like we make today. The most available sweetener was maple syrup, REAL maple syrup. I decided to try adding that to these pies and what a difference! This is my husband's favorite pie, using actual pumpkins that we grow. Using REAL maple syrup is key to the flavor. For extra special times, I serve with maple-sweetened whipped cream."
Pumpkin Maple Pie Supreme Recipe
RECIPE RATING:
This recipe has been rated 97 times with an average star rating of 4.7
Read Reviews (84)
PREP TIME  30 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 30 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 small sugar pumpkin
  • 3/4 cup packed brown sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2/3 cup real maple syrup
  • 1 1/4 cups half-and-half cream
  • 1 teaspoon all-purpose flour
  • 3 eggs
  • 1 (9 inch) unbaked pie shell

What to Drink?
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

FOOTNOTE

  • Freeze any remaining pumpkin puree in small, leak proof containers. Fill within one inch of the top; the contents will expand when frozen.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on oct. 31, 2003 by Carol 
Excellent Pie. It was very creamy with a sweet flavor. (and I cheated and used canned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on nov. 30, 2006 by IMVINTAGE 
I couldn't find a sugar pumpkin so I used a canned pumpkin puree. I used a homemade pie crust... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on oct. 31, 2003 by Udo 
Highly recommended pie, I read the review and reduced the brown sugar. I had 1/2 package... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on jan. 9, 2005 by DANA NIC 
Absolutely incredible! I made a couple of substitutions. I used canned pumpkin, evaporated... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on nov. 10, 2003 by BIG MO 
EXCELLENT recipe -- it's now my favorite pumpkin pie. Works great with canned pumpkin. I put... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed on oct. 31, 2003 by PAMELA LOGSDON 
I found this pie to be a little too sweet for my taste. If I were to make it again, I would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on nov. 14, 2005 by STRETCHG 
The BEST pumpkin pie. We like it ever better when we replace the brown sugar with just a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on nov. 10, 2003 by AMYHARRIS 
This pie was FABULOUS. FOr the first time, I used the best of everything - fresh pumpkin... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on sep. 30, 2007 by RALWATTAR 
Sooooo good, the best pumpkin pie I've ever made. I've been trying to find a great pumpkin... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on oct. 31, 2003 by barb 
I think 1/2 cup brown sugar would be better - it seemed a little too sweet ..... MORE

MORE MEMBER REVIEWS

 
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO    MORE PHOTOS

Nutritional Information
Pumpkin Maple Pie Supreme

Servings Per Recipe: 8

Amount Per Serving

Calories: 357

  • Total Fat: 14g
  • Cholesterol: 94mg
  • Sodium: 313mg
  • Total Carbs: 54.5g
  •     Dietary Fiber: 1.4g
  • Protein: 5.5g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?