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Maple Pumpkin Pie

Maple Pumpkin Pie

Who says you have to wait until November to enjoy pumpkin pie? This recipe—which combines the fall flavors of maple and pumpkin spice—is delicious any time of year. Or bake one up for Canada’s Thanksgiving in October!

Maple Pumpkin Pie

Ingredients:
1 1/2 cups pumpkin purée
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 Canadian or Maine maple syrup
1 1/4 cups half-and-half cream
1 teaspoon all-purpose flour
3 eggs
1 9″ unbaked pie shell

Directions:
Preheat oven to 350° F. In a large bowl, mix together pumpkin purée, 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. Bake in middle of oven at 350° F for 1 hour, or until center is set.

Let cool to room temperature and serve with real whipped cream or ice cream.

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  • steve says:

    pumpkin and maple, sounds like a tasty combination for this weekend!

  • Kashmir says:

    This is what I’ll be making for thanksgiving dessert. Thanks!!

  • If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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