maple pumpkin pie with maple butter cream

(3 ratings)
Recipe by
Maggie May Schill
Jacksonville, FL

I had the pleasure of visiting my parents in New England last month. One of the things on my list to accomplish, besides family obligations, was getting my hands on some real maple syrup. (I also managed to pick up a huge bottle of coffee syrup. I'm currently enjoying a large class of coffee milk as I type.) Maple syrup here in Florida can cost like $18 for a good amount. Cost me $4 in Mass.

(3 ratings)
yield 8 slices
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For maple pumpkin pie with maple butter cream

  • MAPLE PUMPKIN PIE
  • 15 oz
    pumpkin puree
  • 3/4 c
    heavy cream
  • 6 oz
    real maple syrup
  • 2 lg
    eggs
  • 2
    egg yolks
  • 2 Tbsp
    sugar
  • 2 tsp
    pure vanilla extract
  • 1 tsp
    pumpkin spice
  • 1/4 tsp
    salt
  • 2 Tbsp
    sour cream
  • 2
    unbaked 9 inch pie shells
  • MAPLE BUTTER CREAM
  • 1/2 c
    butter, softened
  • 1 tsp
    pure vanilla extract
  • 1/2 c
    real maple syrup
  • 1 c
    confectioner's sugar

How To Make maple pumpkin pie with maple butter cream

  • 1
    Instructions are super easy: Preheat oven to 350'F Take all ingredients for pie filling and whip it altogether until completely incorporated. Pour out into uncooked 9 inch pie shell and bake 45-50 minutes, or until center is set.
  • 2
    Take all ingredients for pie filling and whip it altogether until completely incorporated. Pour out into uncooked 9 inch pie shell and bake 45-50 minutes, or until center is set. Cool completely on a wire wrack.
  • 3
    Take all ingredients for butter cream and whip it together until it is very creamy. Pipe cream over a cooled pie and serve chilled.
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