Scott's Recipe

Pies - Maple Pumpkin

Category: Desserts, Cakes & Pies

2 large eggs
1 (15 oz) can pumpkin
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 tsp pumpkin pie spice
1/4 tsp salt
single pie crust dough

*****Maple Whipped Cream*****
1 cup heavy whipping cream
2 Tbsp confectioners' sugar
1 Tbsp maple syrup
1/4 tsp pumpkin pie spice
chopped pecans, optional


1. Preheat oven to 425 degrees. On a lightly floured surface, roll dough to a 1/8" thick circle. Transfer to a 9" pie plate. Trim crust to 1/2" beyond rim of plate, flute edges. Refrigerate while preparing filling.
2. In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350 degrees. Bake 45-50 minutes longer until the crust is golden brown and top of pie is set (cover crust edges with foil the last 15 minutes to prevent over browning). Cool on wire rack for one hour. Refrigerate overnight or until set.
3. In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.