The deliciousness of this pumpkin pie comes from the maple syrup, which adds an earthy caramel flavor. Happy Thanksgiving!


  • 10-inch pie crust
  • 1 cup Grade B Maple Syrup
  • 2 cups fresh or canned pumpkin (or squash)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 large eggs


Prepare a 10-inch pie crust or purchase one. Preheat oven to 375° F.

In a saucepan gently boil maple syrup and let cool. (You may also substitute unheated Grade A fancy syrup.) In a bowl whisk together pumpkin, spices, salt, cream, milk, and eggs and whisk in maple syrup.

Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven for 70 minutes, or until filling is set but center shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.

Optional: Serve with bourbon whipped cream