This pie combines the warm flavors of pumpkin and rich maple syrup for a cozy, comforting dessert that's perfect any time of year. Its smooth texture and subtle sweetness make it a guaranteed crowd-pleaser.
COOKBOOK / 4377
Start by heating your oven to 350°F (175°C). Fit the pie crusts into two deep-dish pie plates and set them aside. In a large bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and a pinch of salt. Mix everything together until it’s smooth and well combined. Next, stir in the maple syrup, then sprinkle the flour over the mixture and pour in the evaporated milk, stirring everything until it’s fully blended.
In a separate bowl, whisk the eggs for a minute or two until they’re nicely combined, then gently fold them into the pumpkin mixture—try not to overbeat it. Pour the filling evenly into the prepared crusts. Pop the pies into the oven and bake them in the center rack for about 60 to 70 minutes, or until the filling is set and doesn’t jiggle when you gently shake the pie.
Once baked, let the pies cool completely before slicing and serving. This helps the filling firm up and makes for a perfect slice every time!
- Use pure maple syrup for the best natural sweetness.
- Let the pie cool completely before slicing to help it set.
- Cover the crust edges with foil if they brown too quickly during baking.
This pie combines the warm flavors of pumpkin and sweet maple syrup for a comforting dessert. Its creamy texture and fragrant spices make it perfect for cozy gatherings. Everyone will enjoy the rich taste and smooth filling.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon on top adds a nice touch. This pie pairs well with hot coffee or spiced tea.
Store leftovers in the refrigerator covered tightly with plastic wrap or foil. It will keep fresh for up to 4 days. You can also freeze slices wrapped in foil and plastic for up to 2 months. Thaw overnight in the fridge before serving.
