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Pumpkin Maple Pie Supreme

Reviewed: Nov. 8, 2013
As always, I made a few changes for funsies. I nixed the brown sugar entirely and left the maple syrup as is, though this may not work if you use canned pumpkin as it can be bitter. I make my own pumpkin puree on a regular basis with the large carving pumpkins and used that instead of the usual "sugar" pumpkin. They are lovely sweet pumpkins and lend a lot to the flavour profile. The texture and sweetness is perfection. I also made my own crust from scratch, which really made this the BEST PUMPKIN PIE EVER!
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