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Maple Leaf Pumpkin Pie 


Pie Crust

  • 1 cup flour
  • 1/4 TBS sugar
  • egg
  • 1/4 TBS vinegar
  • 1/2 cup shortening
  • 1 1/2 TBS ice water


  • 18 oz. fresh pumpkin
  • 1/2 tsp salt
  • 3/4 tsp pumpkin pie spice
  • 1/4 tsp pure vanilla
  • eggs
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1 smidgeon nutmeg
  • 2 TBS real maple syrup
  • 1 - 14oz. can sweetened condensed milk

Temperature: 350 ° F


1st Place Pumpkin Amateur Division PIE CRUST: Mix flour, sugar, salt. Cut in shortening with fork or pastry cutter until mix is crumbly. Add egg, vinegar and water. Mix until it comes together. Maybe a little sticky. Scrape out of bowl onto a floured surface , roll into ball, plastic wrap it and refrigerate for 1 hr. Roll out on floured surface. FILLING: Cut a cooking pumpkin no more that 6-8 inches around in half and scrape out seeds and membranes of pumpkin. Quarter and steam in double steamer until pumpkin is soft and skin peels off by hand (45 min to 1 hour). Mash with potato masher then squeeze water out of pumpkin through cheese cloth. Mix in salt, sugar, cinnamon, pumpkin pie spice, nutmeg, vanilla and syrup. Mix well, then add eggs and milk. Pour into unbaked pie shell and bake 425 for 15 min, reduce temp to 350, cover edge for 40-50 minutes. Cool and refrigerate.

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