This is awesome!!! I made the recipe as stated (well, except I did use canned pumpkin). Well, I also changed the baking temp/time...did 15 minutes at 425 degrees and then reduced oven to 350 degrees and baked for another 40-45 minutes. Couldn't wait to try it and when it had cooled for about 20 minutes, I cut into it. It was soft and dreamy/creamy in the center (even though a toothpick placed in the center came out clean) but not soupy as one other reviewer mentioned. The taste was simply devine! Loved the maple syrup taste!! Will make this again, but will reduce the brown sugar to 1/2 cup...the maple syrup alone might be enough to sweeten the pie and may try that next time. I prefer a less sweet pie, regardless of pumpkin, fruit, etc. Folks....ya just gotta try this!
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This is awesome!!! I made the recipe as stated (well, except I did use canned pumpkin). ...