Easy Pumpkin Pie
A simple spiced pumpkin pie sweetened with maple syrup and optional decorative pastry leaf cutouts.
Nutrition
Ingredients
| 3 | large eggs | |
| 1 cup | 240 ml | canned pumpkin |
| 1 cup | 240 ml | evaporated milk |
| 1/2 cup | 120 ml | sugar |
| 1/4 cup | 60 ml | maple syrup |
| 1 tsp | 5 ml | ground cinnamon |
| 1/2 tsp | 2.5 ml | salt |
| 1/2 tsp | 2.5 ml | ground nutmeg |
| 1/2 tsp | 2.5 ml | maple flavoring |
| 1/2 tsp | 2.5 ml | vanilla extract |
| 1 | frozen deep-dish pie crust (9 inches) | |
| — | additional pie crust, optional | |
| — | whipped cream, optional |
Instructions
Also, all that liquid left the pie runny and I had to leave it in the oven for 40 minutes longer (90 minutes total). In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. If decorative cutouts are desired, roll additional pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts. Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.