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Maple Pumpkin Pie and Pecan Pie with No Corn Syrup

November 19, 2012

I love pie.

I especially love pie for breakfast and now I’m raising another generation who love to eat pie for breakfast!!  I consider it a personal mission.  For Thanksgiving we typically have several different varieties because each person seems to have their own favorite.  This is great because it ensures my required pie leftovers.

Maple Pumpkin Pie

1 Can Pumpkin Puree (You can certainly roast up your own pumpkin and use that instead.)
1 cup Maple Syrup
1/3 cup Brown Sugar
1 1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/8 tsp Ground Cloves
1/8 tsp Ground Allspice
1/2 tsp Salt
1/2 cup Milk
1/2 cup Heavy Cream
4 Eggs

Preheat oven to 350 degrees F.

Place all ingredients in a blender and blend on medium speed until well combined.  Pour into 9″ unbaked pie crust.  (I assume here you have a pie crust recipe you like or you prefer to purchase them.  My only recommendation on the purchased crusts.  If you buy the preformed crusts in aluminum pans you will probably have enough filling for two pies.  I prefer a deeper dish and this recipe will fill one.)

Place pie pan on a baking sheet and place in the preheated oven.  Bake for 1 hour or until center is set.  Note:  Each oven is slightly different so your pie may take a bit longer to cook.  If your crust starts to burn cover it with a layer of foil.

Allow pie to cool completely, for best results overnight, before serving.

Serve with a dollop of homemade maple whip cream.

Pecan Pie

1 cup Brown Sugar
1/4 Cane Sugar
1/2 cup Butter, melted
2 Eggs
1 tbls Unbleached All-Purpose Flour
1 tbls Milk
1 tsp Vanilla Extract
1 cup Pecans, chopped

Preheat oven to 400 degrees F.

In a large bowl beat eggs until foamy; slowly drizzle in melted butter that’s been slightly cooled.  Stir in the brown sugar, cane sugar and flour; mix well.  Add the milk, vanilla and pecans; stir to combine.

Pour into an unbaked 9″ pie crust.  Bake in 400 degree F, preheated oven for 10 minutes; reduce temperature to 350 degrees F and bake for an additional 30-40 minutes or until the center is set.

Allow pie to cool completely, for best results overnight, before serving.

Happy Pie Eating!!

(Linked to Food Friends Friday)

4 Comments leave one →
  1. May 13, 2013 2:17 pm

    I love pecan pie, but I’ve never tried maple pumpkin pie. It is something I really want to try.
    Thanks for the recipe, I do need to make my own puree thought as we don’t have here pumpkin-cans.

  2. binomialbaker permalink
    June 9, 2013 5:07 am

    MMM I love pumpkin pie! Thanks for sharing this recipe on Foodie Friends Friday!

  3. Nadia permalink
    November 30, 2013 8:06 am

    Made both of these for thanksgiving (added chocolate chips to the pecan pie) and they were both a hit. Thanks for the recipe.


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