Maple Pumpkin Pie
Maple adds a great depth of smokey sweetness to this spice pumpkin pie.
Servings 8 people
- 2 large eggs lightly beaten
- 1/2 cup granulated sugar
- 1/4 cup granulated maple sugar
- 1 15-ounce can pureed pumpkin
- 1 12-ounce can evaporated milk
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
In a large bowl, whisk the eggs slightly. Use an electric hand mixer or a whisk to mix together the remaining ingredients together, until smooth. Set aside.
Using either homemade or store-bought pie dough, place one round in the bottom of a 9 1/2-inch glass pie plate OR 9-inch cast-iron skillet. Roll under the crust and pinch your crust, using your fingers.
Carefully brush the edge of the pie crust with an egg wash.
Pour the pie filling into the unbaked pie shell. If desired, add decorative pie dough leaves on the top of the pie filing.
Bake in a preheated 425 degree F oven for 15 minutes. Reduce the oven to 350 degrees F and continue to bake for 40-50 minutes or until a toothpick when inserted in the center comes out clean. Cool completely. Refrigerate until serving. Serve with homemade whipped cream.
If using a cast iron skillet be sure to spray the bottom of the pan with cooking spray prior to placing the pie crust in it!
(Egg wash is just one large egg, 1 teaspoon of water, and a pinch of salt whisked together)
Calories: 92kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 308mg | Potassium: 35mg | Fiber: 1g | Sugar: 19g | Vitamin A: 79IU | Calcium: 15mg | Iron: 1mg