This is a scrumptious pumpkin pie recipe! I will never again make a pie with canned pumpkin! And baking with fresh pumpkin is so much easier than I expected! I love the nice texture and the addition of the maple syrup makes this recipe stand above the rest! This will be a permanent fixture on my Thanksgiving menu! Many thanks!

Cheers to you! This is the best. I did like others suggested and decreased the sugar which was a good move because it was perfect! The first time I made this I accidentally put 1 tsp of clove in it (definitely learned my lesson) and it was incredibly strong! But the second time? Oh baby did it disappear fast! Hooray for an excellent recipe!

This is the best pumpkin pie I've made. Last year I made this and a "normal" pumpkin pie. This one was gone in a flash while the other one had leftovers. This year, my mom said "I can't believe I had to wait 52 years to taste a perfect pumpkin pie!"... she obviously loved it! I've had only good reviews. Thank you!

I emigrated from Canada to England nearly 8 years ago now, so I had to learn to make pumpkin pie from scratch. You can't buy them here. I appreciate the 'Canadian' essence of the maple flavour in it. Although I've been surprised by the wet consistency of the filling, it has always come out perfectly for me. This is the only recipe I've ever used. I've even used field pumpkins (couldn't get cooking pumpkins until this year) and had great results. So don't be afraid to cook up that jack-o-lantern next year. My British guests are consistently pleasantly surprised by how good my pumpkin pie is; they don't even consider pumpkins to be edible.

This was a good pumpkin pie recipe with somewhat of a twist. Very easy to make. I had to bake 10 minutes longer.

The pie was very very good. Not the best I have ever had, but still quite good. I did take the advice of other reviewers and cut down on the sugar. Also, as other reviewers mentioned, I could not taste the maple syrup. The best this about this pie was the good balance of spices and the texture.

Everyone in my family had seconds of this pie on Thanksgiving! I cut down the sugar and used a little less cream (like other reviewers suggested) and used just a touch more ginger. It came out beautifully! Not over-sweet like the usual pumpkin pies. It is a great recipe--thanks so much!

I was a bit disappointed that I couldn't really taste the maple syrup. That being said, however, my nephew announced the pie was the best dish Thanksgiving day, and that he was a true devotee and expert taster of pumpkin pies.

I chose this recipe because I thought maple and pumpkin would really compliment each other, and I sure wasn't wrong! This pie was just voted best dessert at my family dinner! I made the filling per the recipe but made a home-made pie crust using chopped gingersnap cookies, pecans, crushed graham crackers, and butter...not a single piece leftover!

this makes delicious pie, and not as strange tasting as you may think...I like the idea of using the natural sweetener of maple. Thanks for this one!

This pie turned out very well, but I agree with previous reviewers that the maple flavor was not as prominent as hoped. However, I still had a very difficult time not eating all of the batter before adding the eggs, and will definitely be looking for a way to add more maple next year!

I tested this recipe before making it for our Thanksgiving gathering. I loved it the way it is written (except for using canned pumpkin), but based upon a lot of feedback from others, I reduced both the ginger and nutmeg to 1/2 t. and reduced the brown sugar to 1/2 cup. With those minor adjustments, most people who tried it on Thanksgiving said it was the best pumpkin pie ever! Thanks!

YUMMY!!! I made this for Thanksgiving at a friends and everyone raved about it! I don't think I made the pumkin smooth enough, there were a few chunks but hey, thats what happens when you use the good stuff.

This was AMAZING!! Tons of compliments, several people said it was the best pumpkin pie ever. I had to make two because I screwed up on the first one and HERE'S WHY: You must stir all the ingredients (especially the egg) very well. If you don't stir the eggs well, they will not be distributed evenly, the pie will not set and the egg whites will cook in lumps and settle to the top. Even though the pie mixture is incredibly thin and it's scarry, KEEP STIRRING!!. Other than that it wasn't that hard and I will be doing it again, (without throwing the first pie away).

I used this recipe, but made a few modifications/substitutions and it turned out great. See my recipe "Maple-vanilla fluffy Pumpkin Pie".

Although I couldn't taste the maple flavor, this pie was great. Nice and easy to make...