Pumpkin Maple Pie Supreme Recipe
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Pumpkin Maple Pie Supreme

By: CAROLEALANA 
"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."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (133)

What to Drink?
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 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

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.

Footnotes

FOOTNOTE

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 356 | Total Fat: 14g | Cholesterol: 93mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 31, 2003 by Carol   view full review
Excellent Pie. It was very creamy with a sweet flavor. (and I cheated and used canned...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 30, 2006 by IMVINTAGE   view full review
I couldn't find a sugar pumpkin so I used a canned pumpkin puree. I used a homemade pie crust...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 9, 2005 by DANA NIC   view full review
Absolutely incredible! I made a couple of substitutions. I used canned pumpkin, evaporated...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 31, 2003 by Udo   view full review
Highly recommended pie, I read the review and reduced the brown sugar. I had 1/2 package...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 10, 2003 by BIG MO   view full review
EXCELLENT recipe -- it's now my favorite pumpkin pie. Works great with canned pumpkin. I put...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 31, 2003 by PAMELA LOGSDON   view full review
I found this pie to be a little too sweet for my taste. If I were to make it again, I would...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 14, 2005 by STRETCHG   view full review
The BEST pumpkin pie. We like it ever better when we replace the brown sugar with just a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 10, 2003 by AMYHARRIS   view full review
This pie was FABULOUS. FOr the first time, I used the best of everything - fresh pumpkin...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 31, 2003 by barb   view full review
I think 1/2 cup brown sugar would be better - it seemed a little too sweet .....
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 30, 2007 by RALWATTAR   view full review
Sooooo good, the best pumpkin pie I've ever made. I've been trying to find a great pumpkin...

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