Pumpkin Maple Pie Supreme

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.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 357 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C)

Step 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).

Step 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.

Step 4

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