Recipe
Dessert
Maple Pumpkin Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 frozen unbaked 9-inch deep dish pie shell, defrosted, or 9-inch graham cracker crust | ||
| 1 (15 oz) can solid pack pumpkin | ||
| ¾ c. pure maple syrup | ||
| 3 large eggs | ||
| 1 (5 oz) can evaporated milk | ||
| 1 tbsp. flour | ||
| 1 tbsp. pumpkin pie spice | ||
| ½ tsp. artificial maple extract |
Directions
- Preheat oven to 425 degrees.
- Whisk all ingredients until blended in medium mixing bowl. Pour into pie shell.
- Bake on lowest oven rack 10 minutes. Reduce oven temperature to 375 degrees. Bake 40 minutes longer or until knife inserted near center of filling comes out clean. Cover crust with aluminum foil to prevent over-browning, if necessary.
- Remove pie from oven to wire rack; cool completely.
- TIP: Pie may be made ahead; cover and refrigerate up to one day.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 85mg
- Sodium: 190mg
- Total Carbohydrates: 38g
- Protein: 6g
Daily Values
0%
Vitamin A 170%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 10%