A couple of days ago we posted a tribute to great things Canadian in honor of the early Thanksgiving happening north of the border. What better way to celebrate this holiday than with a truly unique recipe that’s sure to please. And it uses our favorite namesake ingredient, maple. This pumpkin pie is sugar free and relies on our version of liquid gold, maple syrup, to give a great finish to your holiday meal.
We opted to take a few extra minutes and make the pie crust from scratch. We won’t tell if you use a store-bought version, but make sure you use pumpkin puree for the filling, not the ready-make pumpkin pie filling. They look very similar in the store.
For the pie crust
- 1 cup of all-purpose flour
- A pinch of sugar and a pinch of salt
- 1/4 cup of cold butter cut into bits
- 1/3 cup of water
Mix all of the ingredients except the water in a food processor. Pulse until mixed into crumbs. Add in the water and process until smooth. Shape into a ball and refrigerate for 30-60 minutes.
For the pie filling:
- 2 eggs
- 1 small can (15 oz) of pumpkin puree
- 1 cup evaporated milk
- 1/2 cup of maple syrup
- 1 teaspoon of pumpkin pie spice
- A pinch of salt.
Preheat the oven to 425F.
Combine all of the pie filling ingredients and mix until smooth.
Line a 9-inch pie pan with the crust, and pour in filling. Bake for 20 minutes at 425F, and then another 45 minutes at 350F. Cool for an hour and refrigerate for 10 hours to set.
Lather it up with whipped cream or ice cream and enjoy!