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Maple Pumpkin Pie


One Sugar Baby pumpkin, Preheat oven to 400 degrees. Seed, cut into quarters, peel and cut into 1-inch pieces. Place in a 9 x 13 pan sprayed with non-stick spray. Cover and bake for 30 minutes until tender. 


For pie filling:

2 cups baked pumpkin, mashed (or one 15 oz. can)

2 eggs

1 cup evaporated milk

3/4 cup sugar

1/2 cup maple syrup

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. salt


Pastry for a 9” pie, unbaked*


Preheat oven to 425 degrees. Blend all pie filling ingredients together until smooth and pour into 9” pastry lined pie plate. Bake 15 minutes at 425, then turn down the oven to 350 and continue baking until set, 45-55 minutes. Cool on wire rack. Serve with maple whipped cream.


Maple Whipped Cream:

1 cup heavy whipping cream

2 Tbsp. powdered sugar

1 Tbsp. maple syrup

1/4 tsp. vanilla 

1/4 tsp. cinnamon

1/8 tsp. ginger

pinch cloves


Add all ingredients to a medium bowl and whip until cream is thick and holds peaks. 


*Hint--super easy to make gluten free piecrust with Pamela's GF Bread mix.






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