Jonathon Kambouris
Recipe information
Yield
8 Servings
Ingredients
1½
cups canned pure pumpkin
2
large eggs
1
cup whole milk
½
cup pure maple syrup (preferably Grade B)
1
tablespoon all-purpose flour
1
teaspoon ground cinnamon
1
teaspoon ground ginger
¼
teaspoon kosher salt
1
9-inch baked pie crust
Sweetened whipped cream spiked with bourbon (optional; for serving)
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Whisk pumpkin and eggs in a medium bowl. Add milk, maple syrup, flour, cinnamon, ginger, and salt; whisk to blend well. Pour filling into pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with whipped cream spiked with bourbon, if desired.
The Personal Touch
Step 2
"My grandmother used sugar in her pie, but the New Englander in me prefers Grade B maple syrup."—Janet McCracken
Nutrition Per Serving
8 servings
1 serving contains: Calories (kcal) 230 Fat (g) 9 Saturated Fat (g) 4 Cholesterol (mg) 60 Carbohydrates (g) 33 Dietary Fiber (g) 2 Total Sugars (g) 16 Protein (g) 4 Sodium (mg) 190