If you're craving a cozy dessert that perfectly blends sweet and spice, this pie is just what you need. With rich pumpkin and a hint of maple syrup, it’s sure to become a seasonal favorite at your table.
Start by heating your oven to 350°F (175°C) and lining two deep-dish pie plates with the pie crusts. In a big bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and a pinch of salt until everything is nicely mixed. Then stir in the maple syrup. Sprinkle the flour over the mixture, pour in the evaporated milk, and stir until it’s all blended together.
In a separate bowl, whisk the eggs for a minute or two until smooth, then gently fold them into the pumpkin mixture—try not to overbeat. Pour the filling evenly into your prepared crusts. Pop the pies into the middle rack of your oven and bake for about 60 to 70 minutes, or until the centers are set and don’t jiggle when you give the pans a little shake.
Once done, let the pies cool completely before slicing and serving. This helps the filling set up perfectly. Enjoy!
- Use pure maple syrup for the best natural sweetness and depth of flavor.
- Blind bake the crust for a few minutes to avoid a soggy bottom.
- Let the pie cool completely before slicing to help it set properly.
This pie combines the warm flavors of pumpkin and sweet maple syrup for a cozy treat. Its creamy filling and flaky crust make it perfect for fall gatherings or holiday celebrations. Everyone will appreciate the comforting taste and smooth texture.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream to balance the sweetness. A sprinkle of cinnamon or nutmeg on top adds a lovely touch. This dessert pairs well with hot coffee or spiced cider.
Keep the pie covered in the refrigerator for up to 4 days. If you want to store it longer, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving and reheat slightly if desired.
