Pumpkin Pie I
Serves 8 Time 60 minutes + cooling Difficulty 2/5 Ingredients 11 Steps 5
Pumpkin pie is a traditional American and Canadian holiday dessert. It consists of a pumpkin-based custard baked in a single pie shell. The pie is traditionally served with whipped cream.
Ingredients
- 2 cups (480 ml) milk, scalded
- 2 cups (450 g) cooked and puréed pumpkin (or plain canned pumpkin)
- 1 cup (240 ml) maple syrup
- ⅛ cup (30 g) sugar
- 1 tbsp flour
- ½ tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional)
- 2 large eggs, beaten
- 1 unbaked 9-inch pie shell
Steps
- Preheat oven to 350°F (180°C).
- Blend all ingredients except pie shell to make filling.
- Pour filling into unbaked pie shell.
- Bake in preheated oven, 45 minutes.
- Cool. Serve.
Notes from the original
- This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100% maple syrup, not maple-flavored pancake syrup, as their sugar content is different. You can also substitute ⅔ cup brown sugar mixed with ⅓ cup milk for the maple syrup.
- Prepare the raw pumpkin by skinning and cutting into 1 inch cubes. Bake at 350°F (180°C) for 1 hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, which will reduce the moisture content. The pumpkin may also be steamed but may end up with too much moisture, resulting in a runny pie. A 10 inch (25 cm)-diameter pumpkin will make 4–6 pies. The pumpkin may also be baked whole and skinned afterwards.
- Pumpkin pie has no top crust, which makes most forms of decoration impossible; however, for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs in the shape of fall leaves, squash, or pumpkins.
- Use a smaller 'sugar pumpkin' instead of the big 'Jack O Lantern' pumpkin. Sugar pumpkins have a firm and smooth texture while the larger 'Jack O Lantern' pumpkin has a more stringy or fibrous texture and more watery flesh.
- Chocolate-covered pumpkin pie: After the pie has cooled, melt 2 oz (55 g) of sweetened chocolate (milk or dark) and pour over the top of the pie. Be sure to completely cover the pumpkin. Refrigerate to set the chocolate.
- Pumpkin Pastries: Roll pie crust pastry thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting. Place on a greased cookie sheet. Bake only until crust is a light golden-brown, approx 10 minutes.
Source. Adapted from “Cookbook:Pumpkin Pie I” by Wikibooks contributors, revision of 2026-05-04, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Pumpkin Pie.jpg by Peggy Greb, Public domain, via Wikimedia. Resized; otherwise unchanged.