Reviewed: Oct. 30, 2007

I don't actually like pumpkin pie, but I loved this. I lowered the amt of sugar and put in a bit of cream cheese--it set beautifully.

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KCOAD

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Reviewed: Oct. 14, 2007

My family really enjoyed this pie. I thought it was a little heavy on the ginger, but my husband loved all the spices. He said it was so much better than a bland store-bought pie! The maple flavor was subtle enough to add something different but did not overpower the pumpkin flavor. Very nice recipe!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 6, 2007

Very, very good.

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Gary

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Reviewed: Sep. 30, 2007

A great alternative to my usual recipe! Next time I will use Amber (dark) syrup for even more maple flavour.

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Kirsten, a cook from Vancouver

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 1, 2007

A great recipe! I was worried because I had never made a pumpkin pie before and when I poured the mixture into the tin it looked REALLY watery. It baked up perfectly though, and tastes delicious!

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Feb. 8, 2007

After a long time of trying different pumpkin pie recipes that were good but not great, I have finally found The One. This is just as good as everyone says it is - even for those who aren't into pumpkin. I have made this pie several times and I do make 3 changes (sorry!). I use canned pumpkin (entire 15 oz. can), I decrease the brown sugar to 1/2 cup (the correct amount for you will depend on how sweet you like your pie and what kind of pure maple syrup you are using), and lastly I decrease the half and half to 1 cup (to shave off a little of the fat/calories). Really tasty - props to Carole for a pumpkin pie to eat any day of the year!

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karaokesuperstar

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Reviewed: Dec. 28, 2006

This is the best pumpkin pie I have ever made or eaten. I used canned pumpkin and 1/2 teaspoon of Cardamon instead of ginger as I didn't have ginger. Everyone raved about this pie. I think the Maple syrup and half and half make the taste so wonderful.

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Brenda

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Reviewed: Dec. 6, 2006

i used 1/3 cup of sugar, and pumpkin pie stuff from a can, but it was delicious. i love the maple flavor.

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Me

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2006

I couldn't find a sugar pumpkin so I used a canned pumpkin puree. I used a homemade pie crust (no-fail pie crust III, from this site) & I used a little leaf fondant cutter to cut out leaves to decorate the pie crust. I used egg whites to "glue" the leaves on the crust & I wish I had sprinkled the leaves w/ some raw sugar to add a little sparkle...I will next time. Garnished w/a couple of extra leaves & some frosted cranberries. This pie tasted even better than it looks...it's fantastic! Served it w/ some maple flavored whipping cream ( I just added a bit of real maple syrup to fresh whipped cream as I am out of maple extract.) Thanks Carole Rhodus...thsi is probably the best pumpkin pie I have ever eaten (& I have eaten more than my fair share! LOL)

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 25, 2006

We loved it SO much that we made another one the next day! YUMMY! Thanks for sharing! I did use the canned pumpkin and it was fine!!! I also had to cook it about another 10-12 minutes longer than the recipe called for - not a problem and worth the extra minutes! My grandmother even loved it more than her own! WHOOOHOOO!

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Dawn T

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Reviewed: Nov. 23, 2006

great pie. Beautiful, dark color when it comes out of the oven. The maple flavor really sets it apart.

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ALICEK

Cooking Level: Intermediate

Home Town: Laconia, New Hampshire, USA

Living In: Olympia, Washington, USA

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Reviewed: Oct. 21, 2006

Sooooo good, the best pumpkin pie I've ever made. I've been trying to find a great pumpkin pie recipe, and I think this is it. Family loved it as well. I took reviewers' advice and decreased the sugar to about 1/3 cup and it came out perfect!!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Oct. 9, 2006

This is the best pumpkin pie I have ever tasted. I made the recipe for thanksgiving two years ago and again this year and it was a hit! I made the pumpkin puree 2 days ahead and kept it refrigerated to save time. Thank you!

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GKREMMY

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Reviewed: Jan. 9, 2006

I followed the recipe exactly and thought it was superb. I had made a pumpkin pie with maple a few years ago and couldn't find the recipe. This looked similar so I tried it and will keep this one. The maple complements the pumpkin perfectly. I did have to cook mine quite a bit longer than the recipe called for - not sure if that's because of my confection oven but I just kept an eye on it and it turned out great. This will be a Thanksgiving tradition.

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kccook

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Dec. 23, 2005

I've made this several times now. Personally, I love the flavor, but it is a little on the spicier side for most of my friends. The bake time needs to be about 10-15 minutes longer than indicated here or it won't set up properly.

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LOLA7272

Cooking Level: Intermediate

Living In: Longmont, Colorado, USA

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Reviewed: Dec. 22, 2005

Very good thanks

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COMIX

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 28, 2005

I made this for Thanksgiving and everyone raved about it. The maple syrup really adds great flavor. I did use canned pumpkin to save time but it still turned out great, of course everyone asked for the recipe at the end of the night. Thanks~

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