Maple-Pumpkin Pie

Maple-Pumpkin Pie


  1. 1 15 oz can of pumpkin puree (or 1 pumpkin prepared)
  2. 3 large eggs
  3. 1/2 cup maple syrup (grade B is fine as is A)
  4. 1/2 cup brown sugar
  5. 1 teaspoon ground cinnamon
  6. 1 teaspoon ground ginger
  7. 1/2 teaspoon freshly ground nutmeg
  8. 1/2 teaspoon table salt
  9. 1/8 teaspoon ground black pepper
  10. 1 cup heavy cream
  11. 1 prebaked pie shell
  12. Garnishes: lightly sweetened whipped cream and toasted chopped peacns (optional)


  1. Place oven rack in middle position and pre-heat oven to 350 F
  2. In the bowl of a food processor (I use a blender) – mix in the pumpkin puree, eggs, maple syrup, brown sugar, spices, salt, and pepper. Blend until smooth. (if you use the blender option… if you whip it good – then your pie ends up very light and fluffy – could be a pro or a con)
  3. Pour heavy cream in slowly into the mixture and continue processing until mixture is pale
  4. scrape down the sides of the bowl as needed (while blending)
  5. transfer the mixture to the preabaked pie shell.
  6. Bake 35-45 min – or until the edges of the pie have puffed slightly and the center just barely jiggles. (note, it shouldn’t look ‘wet’)
  7. cool on a wire rack at until room temperature
  8. Add whipped creams & Pecans as desired and serve


So, let’s talk about what it means to puree your own pumpkin.  First off, it’s really easy.  Take a pie pumpkin (these are the smaller pumpkins usually about 6″ in diameter) and cut it in half.  Remove seeds & put it on a baking sheet in the oven at 350 for about 45min-1hr.  Then scoop the pumpkin out – it should be soft.  Warning: the pumpkin will be very hot- you might want to let it sit out first for a bit.


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