This Pumpkin Pie has all of the creamy goodness you love, but the flavor is intensified by swapping out sugar for Pure Maple Syrup from Canada–a natural sweetener that’s derived from the maple tree’s sap. The maple syrup adds a depth of flavor that accentuates the pumpkin and autumnal spices, making this pie a treat that is special enough for any holiday table! Plus, this entire dessert is free from refined sugars.
And to double the maple flavor in this pie, the crust is sweetened with maple syrup too. But of course, there’s no shame in purchasing a pre-made crust from the store 😉 But, if you do decide to make your own, all you’ll need for the crust is graham crackers, butter, and… maple syrup! If you want to swap out refined sugar for maple syrup in a recipe, you can swap 1 cup of granulated sugar for 1 cup of maple syrup, and reduce ¼ cup of liquid from the recipe. If you’re swapping it for honey, molasses or corn syrup, you can use it as a 1 to 1 swap.
This maple syrup isn’t just delicious and a more nutritious alternative to refined sugars. It’s also sustainable. Maple syrup from Canada is pure and natural, and producers must adhere to strict guidelines and standards set forth by Canadian law and the Quebec Maple Syrup Producers throughout the production process. Each maple harvest season, the sugar trees are tapped in a slightly different area than the previous year, preserving the health and enforcing the sustainable growth of the trees.
Learn more about how to substitute maple syrup in your favorite recipes and more from the Pure Maple from Canada website!
This pumpkin pie is perfectly perfect!
Pumpkin Maple Pie Recipe
Maple Graham Cracker Crust (Can substitute with any store bought crust)
12 sheets of graham crackers
6 tablespoons unsalted butter, melted
2 tablespoons Pure Maple Syrup from Canada
Dash of salt
Preheat oven to 350 and place rack in center of the oven.
Crush the graham crackers until you have fine crumbs. This can be done by pulverizing in a food processor, or placing the crackers in a sturdy ziptop bag and using a rolling pin or wine bottle to crush them. Add the crumbs to a large bowl with the melted butter, maple syrup, and salt. Stir until all of the crumbs are moistened.
Press the crumbs into a 9-inch pie plate. Use the bottom of a measuring cup (or your fingers) to press the crumbs in an even layer across the bottom and up the sides of the pie plate.
Bake for 10 minutes, until just starting to brown. Remove from the oven and let cool on a rack while preparing the filling.
Pumpkin Maple Pie Filling
1 (15-ounce) can pumpkin puree
2 large eggs
1 cup evaporated milk
⅔ cup Pure Maple Syrup from Canada
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
Preheat the oven to 350 degrees. In a large bowl, combine the pumpkin puree and eggs. Lightly whisk until combined. Add the evaporated milk and maple syrup and whisk until combined.
In a small bowl, combine the cinnamon, ginger, cloves, nutmeg and salt. Add the spices to the pumpkin and stir until combined. Pour the filling into the pie shell.
Bake until the pie is set and a knife inserted in the center comes out clean, about 45-55 minutes. While baking, if the graham cracker crust is browning too quickly, add a piece of foil around the edges of the crust to prevent further browning.
Remove the pie from the oven and transfer to a cooling rack to cool completely. The pie can be served at room temperature, or stored covered in the refrigerator and served cold for up to 3 days. You may top with whipped cream, or your favorite meringue topping.
This post has been generously sponsored by Pure Maple of Canada.
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