Maple Pumpkin Pie

I loved this recipe as is as I don't like my pie very sweet. That said, I made two pies and one was done in the time allotted and the other had to cook another 20 minutes. Not certain why this happened.

I just made this last night, It was so yummy! It had this warm homemade taste. mmm it was fantastic. I had visited Canada and i had all this amazing maple syrup stocked up. I used 3/4 cup of maple syrup instead as some of the comments said it may be too bland with only the 1/2 cup in recipe, and it seemed to do the trick. I used a Trader Joe's frozen pie crust too and it was great.

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

I used fresh pumpkin and I substituted the heavy cream out for a small can of condensed milk. and added about 1/3 of maple syrup to counter the sweetness of the condensed milk. Basically followed the Borden's Pumpkin Pie recipe. Google it. This Maple Pumpkin Pie was to die for!!! I also made my own graham cracker crust which was super easy and was thee perfect match for this pie! Everyone loved this pie, it was gone in 3 days!!

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 ;)