Easy Pumpkin Pie

13 ingredients
5 steps

Ingredients

  • 3 large eggs
  • 1 cup canned pumpkin
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon maple flavoring
  • 1/2 teaspoon vanilla extract
  • 1 frozen deep-dish pie crust (9 inches)
  • Pastry for a single-crust pie (9-inches), optional
  • Whipped cream, optional

Directions

  1. 1
    In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil.
  2. 2
    Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack.
  3. 3
    If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
  4. 4
    Place on an ungreased
  5. 5
    . Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.

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