Recipe 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."
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packed brown sugar
1 1/4 teaspoons
real maple syrup
1 1/4 cups
1 (9 inch)
unbaked pie shell
Excellent Pie. It was very creamy with a sweet flavor. (and I cheated and used canned pumpkin) Also, the recipe doesn't say to do so, but it really should be refrigerated before eating. I was impatient and cut into the pie when it came out of the oven and it was very soupy. After it was refrigerated it was fine. Rave review from co-workers and my husband.
I bake for my family alot. We did not like this recipe. I won't make it again
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)
Absolutely incredible! I made a couple of substitutions. I used canned pumpkin, evaporated milk in place of half/half, I also didn't use clove or allspice, but used fresh ground nutmeg and the cinnamon.I also used 1 Tablespoon of maple extract.(I didn't have enough maple syrup). This recipe just bursts with the "little extra" flavor! I am definately making this instead of my regular pumpkin recipe! It amazes me what a little maple flavor does to any ordinary recipe! UMM GOOD! Thanks so much!
EXCELLENT recipe -- it's now my favorite pumpkin pie. Works great with canned pumpkin. I put in only 1/2 cup brown sugar (instead of 3/4 cup), and it tasted just right to me.
Highly recommended pie, I read the review and reduced the brown sugar. I had 1/2 package (4oz.) of cream cheese in the fridge so I added it and reduces light cream to 1 cup. The result was excellent. Mind you I had almost enough filling to fill in 2 9'pies.
I found this pie to be a little too sweet for my taste. If I were to make it again, I would definitely cut back on the sugar, and would use less ginger. The ginger was a little overpowering.
This pie was FABULOUS. FOr the first time, I used the best of everything - fresh pumpkin puree, fresh spices (I ground the nutmeg and allspice myself), organic half-and-half, fresh whipped cream sweetened with maple syrup, and a tart pastry crust with an entire 1/2 lb. of organic butter. This pie was better than ANY pumpkin pie I've ever had (and got similar reviews from my husband and friends), and it now has a permanent place in my recipe box. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Maple Pie Supreme
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 126
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