Maple-Pumpkin Pie

Maple-Pumpkin Pie
Servings: 8 Prep 10 mins Bake 425°F 15 mins Bake 350°F 45 mins Cool 2 hrs


  • 1 refrigerated piecrust
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin-pie spice
  • 2 large eggs
  • 1 can (15 ounces) pure pumpkin
  • 1 1/4 cups half-and-half
  • 1/3 cup maple syrup

Make It

1. Heat oven to 425 degrees F. On lightly floured surface, unfold piecrust and roll into 14-inch circle. Place crust in 9-1/2-inch deep-dish glass pie plate. Turn edge under and crimp with fingers to form decorative border.

2. In bowl, combine sugar, salt, and spice. Whisk in eggs, pumpkin, half-and-half, and maple syrup. Pour into unbaked pie shell, and bake 15 minutes. Turn oven down to 350 degrees F, and bake pie 45 minutes more, or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Refrigerate if serving the next day. Serve at room temperature.