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Maple Pumpkin Pie

Maple Pumpkin Pie

Maple Pumpkin Pie

Nothing says "holidays" like pumpkin pie. The addition of maple syrup gives it a snappy New England accent.


Makes 8 servings


1-1/3 cups all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
2 tablespoons shortening
2 tablespoons margarine
4 to 5 tablespoons ice water
1 can (15 ounces) solid-pack pumpkin
2 egg whites
1 cup evaporated skimmed milk
1/3 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Light nondairy whipped topping (optional)


  1. Combine flour, 1 tablespoon sugar and 1/4 teaspoon salt in medium bowl. Cut in shortening and margarine with pastry blender or two knives until mixture forms coarse crumbs. Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms a soft dough. Wrap in plastic wrap. Refrigerate 30 minutes.
  2. Preheat oven to 425°F. Roll out pastry on floured surface to 1/8-inch thickness. Cut into 12-inch circle. Ease pastry into 9-inch pie plate; turn edges under and flute edge.
  3. Combine pumpkin, remaining 1/3 cup sugar, egg whites, milk, syrup, cinnamon, ginger and remaining 1/2 teaspoon salt in large bowl; mix well. Pour into unbaked pie shell. Bake 15 minutes; reduce oven temperature to 350°F. Continue baking 45 to 50 minutes or until center is set. Transfer to wire cooling rack; let stand at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped topping, if desired.

Nutritional Information

Sodium 317 mg
Protein 6 g
Fiber 2 g
Carbohydrate 43 g
Cholesterol 3 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 14 %
Calories 226

Dietary Exchange

Fat 1/2
Starch 3

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