This Maple Pumpkin Pie recipe is a Canadian adaptation on carnation’s Classic Pumpkin Pie recipe. The combination of the two really does bring it over the top!
Maple Pumpkin Pie
Pumpkin Pie is where it’s at! For individual tart-sized servings, check out these Mini Pumpkin Pies – so perfect for guests or just popping out of the freezer and enjoying.
For a seasonal breakfast recipe, you need to make Pecan Pumpkin Pie French Toast Casserole – so good!
As soon as September arrives and that chill is in the air, I crave the comforting flavours of pumpkin. Needless to say, I’ve been on quite the pumpkin-binge recently, and have already made my first pumpkin pie of the season.
I’ve decided it’s practice for our upcoming October Thanksgiving, though really it’s just getting those tastebuds ready and refreshing that recipe box.
As much as I adore this Classic Pumpkin Pie recipe from Carnation, I wanted to add a simple Canadian twist, which is how Maple Pumpkin Pie came to be.
Maple Pumpkin Pie is still a very simple and easy recipe, made with Carnation Evaporated Milk which makes it rich and creamy. Yet, it has maple syrup added into the filling, giving this pumpkin pie that subtle maple flavour.
You can also drizzle just a bit of maple syrup on the top before serving for more effect.
The combination of pumpkin and maple really does bring the taste over the top!
After making this Maple Pumpkin Pie, I’m in full-on Thanksgiving planning mode now, which will include this beauty for sure.
I’m, pretty sure I made my first pumpkin pie when I was a teenager. That was my contribution one year when my Mom was doing the other million things to prep for the big dinner. She had passed pumpkin pie duty on to me, and after stressing about making it then ,I still recall the ‘well, that was easy‘ feeling.
After putting my own twist on Carnation’s Classic Pumpkin Pie recipe, I dug out my Mom’s recipe from her small flowered metal recipe card box and discovered it was the very same recipe. This made me chuckle but not in surprise, it’s a recipe using Carnation Evaporated Milk that’s been made and adored for generations.
Thing is, Carnation Evaporated Milk can be used for more than pumpkin pies – it’s a popular ingredient in many other sweet and savoury foods like soups, casseroles, fudge and more. For instance, this Carrot Thai Soup is one recipe which I’ll be making soon. Cool Autumn evenings require rich and creamy soups to warm the body and soul.
- pastry for 10-inch single-crust pie, 25 cm
- 1-3/4 cups pumpkin purée
- 1 cup packed brown sugar
- 2 eggs
- 2 tbsp all purpose flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 can Carnation Regular or 2% Evaporated Milk
- 1/2 cup maple Syrup
- Preheat oven to 350°F (180°C). On floured surface, roll out pastry to 1/8-inch (3 mm) thickness.
- Fit pastry into 10-inch (25 cm) pie plate; press into bottom and up sides of plate. Trim overhang and flute edges.
- Whisk together pumpkin purée, sugar, eggs, flour, spices and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk and maple syrup. Fill pie shell with evaporated milk mixture. Bake in bottom third of oven for 60 to 70 minutes or until set. Let cool completely on rack.
Nutrition Information:Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 186 Cholesterol: 40mg Sodium: 171mg Carbohydrates: 43g Sugar: 39g Protein: 1g
Disclosure: This is a sponsored post, yet as always, all opinions are my own.