Maple Pumpkin Pie

I’m evil. I freely admit this. Thus, I gleefully bring you one of my family’s favorite recipes for the season. This came from Bon Appetit Magazine (when they were – you know – still actually a magazine and not a memory).

Maple Pumpkin Pie

  • One can of plain solid pack pumpkin (not pie mix)
  • 1 TBSP all purpose flour
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp maple extract
  • 3 eggs
  • 1 cup of heavy cream
  • 3/4 cup real maple syrup

Mix the dry ingredients into the pumpkin, then mix in the liquids. Pour into pie shells and bake at 350 until a toothpick comes out clean about 35-40 minutes. (This will depend entirely one whether you’re using 8″ shells, 9″ shells, deep dish, etc – this part is art rather than science.) Serve with whipped cream slightly sweetened with maple syrup. OPTION: I like cloves in my pumpkin pie. Hubby does not. The recipe doesn’t call for them, but when I make a batch for me, I add a scant 1/8 tsp of cloves.

This pie is slightly less sweet than other pumpkin pies you’ve had. But rich? Oh my, yes. Quite a diet bomb. I make it to recipe once a year for Thanksgiving dinner. The rest of the time, I modify it to accommodate the dieting members of the household. Here’s the ‘not such a diet bomb’ version:

  • 1 can of plain, solid pack pumpkin
  • 1 TBSP all purpose flour
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp maple extract
  • 3/4 cup of Egg Beaters or other egg substitute
  • 1 cup lowfat or fatfree evaporated milk
  • 3/4 cup real maple syrup

Since pie shells are a huge fat hit, we forgo crusts altogether. Pour the batter into ramekins, place ramekins on a cookie sheet and bake at 350. These will take no more than 20 minutes or so, depending on the size of the dishes. The custard will puff up. Jiggle the cookie sheet. If there’s no liquid motion to the custard, begin checking with toothpicks for doneness.

This recipe can also sub in evaporated goat’s milk (Meyenberg is the brand I see in stores) if someone has milk sensitivity. This lower fat/no fat version of the custard won’t be as smooth and velvety as the original recipe, but it is still very tasty and the calorie hit is no where near whallop. If you want to reduce the sugar rush, use 1/2 a cup of egg substitute and one real egg. Use lowfat rather than fat free evaporated milk. The fat helps mitigate sugar absorption a touch. While maple syrup is a far less refined product that white sugar, it is still sugar – it will just hit your system a little bit slower when buffered by the fiber in the pumpkin and the fat in the egg and milk.

If, like me, the whole point of having pumpkin pie or pumpkin custard (as we call the crustless version) is to put whipped cream on top, try lowfat vanilla yogurt as a lower calorie stand in. I won’t lie. It’s not the same. But it’s not bad.

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About Marcella Burnard

Author of fast-paced, action-packed SFR and Fantasy

Posted on November 10, 2011, in Marcella Bernard and tagged , , . Bookmark the permalink. 6 Comments.

  1. I make a kick a** pumpkin pie. My hubs and I like it spicy so it really has a bite to it. I hate whipped cream and eat it all natural. Hubs loves cream but only put a little on it so he can enjoy the spices.

  2. See, I like the spicy, too. The more ginger, the better. Clearly, I have to make one pie for me, and another for everyone else who thinks pumpkin pie shouldn’t burn as it goes down. Wimps. 😉 One of my issues is an allergy to refined white sugar. Finding this pie recipe that used only maple syrup was a big win for me.

  3. I put twice as much of the three spices you mention and a little over 1/4 tsp cloves in mine. I like the maple syrup in yours. I may try that this year in one of the pies.

  4. Ooh, yum! Thanks for the recipe! I might try this for Thanksgiving this year 🙂

  5. I think I gained five pounds just reading this blog–but it was SO worth it! I’m going to make this and I’ll let you know how it goes. Thanks for sharing! 🙂

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