Pumpkin Maple Pie Supreme recipe

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Ingredients

1 small sugar pumpkin
¾ cup packed brown sugar
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground allspice
½ teaspoon salt
⅔ cup real maple syrup
1 ¼ cups half-and-half cream
1 teaspoon all-purpose flour
3 eggs
1 (9 inch) unbaked pie shell

Nutrition Info

356.5 calories
carbohydrate: 54.5 g
cholesterol: 83.7 mg
fat: 14 g
fiber: 1.4 g
protein: 5.5 g
saturatedFat: 5.3 g
servingSize: -
sodium: 313 mg
sugar: 36.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C)

  2. Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).

  3. Scrape pumpkin into a food processor, puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.

  4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

Recipe Yield

1 9-inch pie

Recipe Note

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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