Our Maple Pumpkin Pie Recipe Is Peak Fall Dessert Perfection

Darlene McCarrell,

In answer to your question re ingredients, the list is at the beginning of the article. Here it is again:

IngredientsIngredient Checklist

Basic Flaky Piecrust

or 1 store-bought pie crust, fitted into a 9-inch pie plate

2 large eggs

1 15-ounce can pure pumpkin puree

1 cup heavy cream

½ cup pure maple syrup

¾ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon kosher salt

pinch ground cloves

yes you place the pie dish on top of the foil lined baking sheet and that's how you place it in the oven. Because the pumpkin mixture will be somewhat watery before you bake it. much easier to handle the bigger baking sheet.

I can imagine that it would be! I am going to try it soon. I first saw the idea on the cooking show , "Down Home with the Neely's"

I have fallen in love with gingersnap crumb crusts. It's great with this recipe.

I made several of these pies for a charity event. Of the 8 people who tried this pie, no one really liked it... "Too bland". Then, I ran out of maple syrup, and used brown sugar instead (3/4 C). Then, it was: "The best pumpkin pie ever!" Not sure what it is about the maple syrup - not the sweetness, because the sweet factor is fine with the maple syrup. Maybe it doesn't caramelize well, because the pie just doesn't have enough character as the recipe stands. I tried upping the spice content, but it didn't help, much anyway (I used 2+ tsp pumpkin pie spice in the final version). I also used fresh pumpkin. Baked the pumpkins with a little pie spice & butter. Drained the flesh well so it would be similar to canned.

I love pumpkin pie and this is a great recipe to add to my collection. Simple ingredients, easy assembly, and great results. I love that the maple syrup is the only sweetener! I made 2 pies (using one large can of pumpkin puree) at the same time and cooked them for about 85 minutes total. Thanks for the recipe!

When it says place the pie plate on a foil lined baking sheet, does this mean you bake the pie on this in the oven???

I liked this - the first time I made it according to the recipe, using 1/2 cup maple syrup. The next time, I used half maple syrup/half agave nectar because I didn't have enough syrup, and decided to add a dash of vanilla, cinnamon and nutmeg. It changed it just slightly, but was still a very good variation and not overly sweet. I like this much better than the recipes that call for sugar. (-:

I agree, the taste is great. Its not too sweet as many pumpkin pies are. This is going to be a great addition to the rest of my pumpkin pie recipes!

I made two of these for Thanksgiving--it was sooooo easy, especially because I used ready-made pie crust. And the taste is really nice, not overly sweet, just right. My husband doesn't love pumkin pie but even he liked it! I think I'm going to try the Sweet Potato Pie for Xmas ;)