top of page

Maple Pumpkin Pie



  • 1 cup all-purpose flour

  • 2 tablespoons sugar

  • 1/8 teaspoon salt

  • 1/4 cup chilled butter or stick margarine, cut into small pieces

  • 3 1/2 tablespoons ice water

  • Cooking spray


  • 1/2 cup sugar

  • 1/3 cup maple syrup

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 2 large eggs

  • 1 cup evaporated fat-free milk

  • 1 (15-ounce) can pumpkin


Step 1

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Step 2

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Step 3

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.

Step 4

Preheat oven to 425°.

Step 5

To prepare filling, beat 1/2 cup sugar and next 5 ingredients (1/2 cup sugar through eggs) at medium speed of a mixer until well-blended. Add milk and pumpkin; beat well. Pour into prepared crust. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until set. Cool on a wire rack.

Nutrition Facts

Calories 267

Calories from fat 25%

Fat 7.5 g

Sat fat 4.1 g

Mono fat 2.2 g

Poly fat 0.5 g

Protein 6.3 g

Carbohydrate 44.5 g

Fiber 2.6 g

Cholesterol 72 mg

Iron 2 mg

Sodium 152 mg

Calcium 129 mg

Recipe From Cooking Light

bottom of page