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Pumpkin Maple Pie Supreme

SUBMITTED BY: CAROLEALANA PHOTO BY: EQUILDOTTSIN

"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."
RECIPE RATING:
The reviewer gave this recipe 72 stars. This recipe average a 4.8 star rating.
Read Reviews (62)
PREP TIME  30 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 30 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 small sugar pumpkin
  • 3/4 cup packed brown sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2/3 cup real maple syrup
  • 1 1/4 cups half-and-half cream
  • 1 teaspoon all-purpose flour
  • 3 eggs
  • 1 (9 inch) unbaked pie shell

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.

FOOTNOTE

  • Freeze any remaining pumpkin puree in small, leak proof containers. Fill within one inch of the top; the contents will expand when frozen.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by BIG MO
EXCELLENT recipe -- it's now my favorite pumpkin pie. Works great with canned pumpkin. I put... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2003 by Carol
Excellent Pie. It was very creamy with a sweet flavor. (and I cheated and used canned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2006 by IMVINTAGE
I couldn't find a sugar pumpkin so I used a canned pumpkin puree. I used a homemade pie crust... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by AMYHARRIS
This pie was FABULOUS. FOr the first time, I used the best of everything - fresh pumpkin... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2003 by Udo
Highly recommended pie, I read the review and reduced the brown sugar. I had 1/2 package... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2003 by PAMELA LOGSDON
I found this pie to be a little too sweet for my taste. If I were to make it again, I would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2005 by DANA NIC
Absolutely incredible! I made a couple of substitutions. I used canned pumpkin, evaporated... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2003 by barb
I think 1/2 cup brown sugar would be better - it seemed a little too sweet ..... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2007 by RALWATTAR
Sooooo good, the best pumpkin pie I've ever made. I've been trying to find a great pumpkin... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2005 by STRETCHG