This was a BIG hit at Thanksgiving this year. My dad in particular ate a lot of this, and normally he’ll only eat one or maybe two pieces of pumpkin pie.
This recipe is mostly based on “Maple Pumpkin Pie with Cinnamon-Maple Whipped Cream” that appeared in the November 14, 2012 Great Falls Tribune in the article “Thanksgiving is about tradition and comfort” by Michele Kayal and Alison Ladman of the Associated Press.
Maple Pumpkin Pie
- 1 29-ounce can of canned pumpkin
- 2 cups grade B maple syrup (REAL maple syrup, DO NOT use artificial)
- 2 cups heavy cream
- 8 eggs
- 2 tsp cinnamon
- 2 tsp dried ginger
- 1 tsp nutmeg
2 UNCOOKED 9″ pie shells
Preheat oven to 350 degrees. Mix first 7 ingredients, split evenly between the pie shells. Bake 50-60 minutes or until just barely set. It may puff up a little bit at the end, but it will deflate once it has cooled down.
This has a stronger pumpkin taste than the pumpkin pie most people make. I have never had pumpkin chiffon pie, but Dad said his mom made pumpkin chiffon pie one Thanksgiving many many years ago and this pie reminds him a lot of the pumpkin chiffon pie.