At first glance this pumpkin pie recipe may seem incredibly simple, and it is. But it’s making it a day or two ahead that takes it above and beyond regular pumpkin pie recipes. When it sits and chills in the fridge, the maple flavor from the maple syrup intensifies and makes this pie something really special. We like it with a regular rolled pie crust but it would also be delicious with a graham cracker or even vanilla or chocolate wafer crust for something a bit different. Give it a try. We think you’ll thank us, especially since you can make it ahead of the big day and have one dish crossed off your list before Thanksgiving Day even starts.
Your choice of pre-baked 9” pie crust
2 large eggs
One 15-oz can pure pumpkin purée
1/2 C heavy cream
1/2 C whole milk
1/2 C pure maple syrup
3/4 t ground cinnamon
1/2 t ground ginger
1/8 t ground cloves
1/2 t kosher salt
Preheat oven to 350º F.
In a large bowl, whisk together the eggs, pumpkin, heavy cream, and maple syrup. Add dry ingredients and whisk until completely blended.
Pour the mixture into the prepared crust and bake until the center is just set, 60 to 70 minutes. Let cool and refrigerate for at least 24 hours before serving. Holding off on serving helps the flavors blend and the maple syrup flavor to come to the forefront.