A pumpkin pie with really simple ingredients, nothing artificial is perfect. Using maple sugar and syrup in this pumpkin pie gives it an amazing flavour that cannot be matched by a store-bought pumpkin pie. Not only can this pumpkin pie be made with simple ingredients from your pantry but nothing beats pumpkin pie in the fall.
Canadian Thanksgiving has wrapped up and American Thanksgiving is just around the corner. This is the season of the turkey, pumpkin and delightful fall flavoured foods. I can’t imagine having Thanksgiving without at least one pumpkin pie. I love having leftover pumpkin pie… it is really one of my favourites, I am always so disappointed when the pie pan is empty.
Trial of the Pie
This year I have made a couple of pumpkin pies, trying a couple of different recipes because I wanted to use a simple recipe that used real food ingredients, avoiding processed ingredients and artificial sugars. I tried one with honey, one with just maple syrup, but the addition of both maple syrup and maple sugar turned out to be the best combination. The custard filling of the pie cooked better with the sugar added, rather than just a liquid sugar and I liked the overall flavour. Honey does work as well but will change the flavour of the pie depending on the flavour of your honey.
When making a pie I used to cringe every time the recipe said I needed to chill the pie crust before rolling. I hated trying to get my pie crust thin after it was in the fridge. Later I discovered that having the right rolling pie has made all the difference. I got a marble rolling pin with a little more weight to it and discovered it was much easier to get my pie crust rolled out. Chilling my pie dough for a great flaky crust is now a must-do, rather than a step that I skip.
The filling for this pie is super simple, simply whisk together the real food ingredients and pour into the prepared pie crust.
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Bake the pie at 425°F for 15 minutes and then reduce the heat to 350°F for the remaining 30 minutes. (The time for the second half may vary depending on your oven)
My favourite way to serve pumpkin pie is with a big scoop of whipping cream. The easiest way I have found to make whipping cream is by pouring the heavy cream into my Blendtec blender, adding maple syrup (or cane sugar) and vanilla. Pulse if for about 30 seconds and you have perfect whipping cream.
I love serving my pumpkin pie cold, so I usually make the pie the day before and then refrigerate. However, putting it in the fridge after cooking it for a couple of hours will also work. Cut into as many pieces as you want, 2 or 8.
Looking for other pumpkin recipes? Try these pumpkin scones!!!
|Prep Time||10 Minutes|
|Cook Time||45 Minutes|
- 2 cups pumpkin Puree
- 1/2 cup maple sugar
- 1/4 cup Maple Syrup
- 1 tsp Vanilla
- 1/2 tsp salt
- 1 tsp ground cinnamon 5 mL
- 1/2 tsp ground nutmeg 2 mL
- 1/4 tsp ground ginger 1 mL
- 1/8 tsp ground cloves
- 3/4 cup Cream
- 3 large eggs
- Preheat oven to 450°F.
- Prepare the pie crust and line the bottom of the pan with crust.
- Whisk the cream, eggs and sugar together. Then add the pumpkin puree, maple sugar and syrup, cinnamon, nutmeg, ginger, cloves, vanilla and salt.
- Once mixed well pour into the prepared pie crust, Place into the oven for 15 minutes. At the 15 minute mark turn the oven down to 350°F and bake for another 30 minutes.
- Cool pie completely before cutting and eating.
I like to make this pie the day before, as I like it completely cold before eating, however, you can eat it at room temperature or cool quickly in the fridge if you make it the day of serving.