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." - CAROLEALANA

Pumpkin Maple Pie Supreme

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  • Prep Time


  • Total Time


  • Servings

    9 inch pie


  • 1

    small sugar pumpkin

  • ¾

    cup packed brown sugar

  • teaspoons ground cinnamon

  • 1

    teaspoon ground ginger

  • 1

    teaspoon ground nutmeg

  • ¼

    teaspoon ground cloves

  • teaspoon ground allspice

  • ½

    teaspoon salt

  • cup real maple syrup

  • cups half-and-half cream

  • 1

    teaspoon all-purpose flour

  • 3


  • 1

    (9 inch) unbaked pie shell


Preheat oven to 375 degrees F (190 degrees C) 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). 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. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.


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