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!
Is there any dessert that is quite as comforting as pumpkin pie? For individual tart-sized servings, check out these Mini Pumpkin Pies. It’s my favourite of all the pumpkin pie recipes, and so perfect for guests or for just popping out of the freezer and enjoying.
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. It’s that time of year!
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 traditional pumpkin pie recipe from Carnation, I wanted to add a simple Canadian twist, which is how this unique pumpkin pie recipe 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!
How to Make Maple Pumpkin Pie
You’ll need the following ingredients to make this pie, and the full recipe card is below for you to print.
- pastry for 10-inch single-crust pie or your own homemade pie crust
- pie pan
- pure pumpkin purée
- packed brown sugar
- large eggs
- all purpose flour
- ground ginger
- ground nutmeg
- ground cloves
- Carnation Regular or 2% Evaporated Milk
- real maple syrup
To Make: Pre heat the oven temperature to 350. On a floured surface, roll out the pasty for the pie crust using a rolling pin. You can also use parchment paper to help the pie dough from sticking.
Fit the pastry into a 9-inch pie plate and press into bottom and up the sides of the plate. Trim the pie dish overhang and flute the edges of the dough. I also like to use the tines of a fork to poke a few holes in the pasty so it doesn’t fluff and bubble when cooking.
In a large bowl; whisk together pumpkin purée, sugar, eggs, flour, spices and salt. I use an electric mixer on medium speed. When it is smooth and well combined, gradually whisk in evaporated milk and maple syrup.
Fill pie shell with evaporated milk mixture. Bake in bottom third of an oven for 60 to 70 minutes or until set. To know when pumpkin pie is done, do the knife test. Insert a knife near the center of the pie, and if it comes out clean, your pie is done. Let cool completely on a wire rack, serve and enjoy! Yet don’t forget the whipped cream on top of the pie!
What to serve with pumpkin pie?
This is a no-brainer, it’s whip cream of course! Though I do know a few that prefer vanilla ice cream, so it’s a good idea to have that one hand as an option as well.
How long does pumpkin pie last?
Freshly baked pumpkin pie will keep in the fridge for 4 days. Top store, cover loosely with aluminum foil or plastic wrap. You can serve pumpkin pie straight from the fridge when cold or when room temperature.
After making this best pumpkin pie, I’m in full-on Thanksgiving planning mode now, which will include this beauty for sure. Pumpkin season must have that classic pie to really celebrate the occasion.
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.
For a seasonal breakfast recipe, you need to make Pecan Pumpkin Pie French Toast Casserole, it’s so good!
- 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: 186Cholesterol: 40mgSodium: 171mgCarbohydrates: 43gSugar: 39gProtein: 1g
Disclosure: This is a sponsored post, yet as always, all opinions are my own.