An award-winning pumpkin pie from the 2005 National Pie Championships featuring canned pumpkin, spices, milk and cream.
Author: Eva Bakes
115-ouncecan pumpkin puree
1/4cupdark brown sugar
1/4cupmaple syrupdo not use imitation maple syrup
Preheat your oven to 350 degrees F.
Roll out your pie crust, set it in the pie pan and crimp the edges. Put it in the refrigerator while you make the filling.
In a large bowl, whisk the eggs until light and fluffy. Add the pumpkin puree and mix well. Then add the sugars and mix until well incorporated. Add the maple syrup, allspice, cinnamon and cloves and mix. Gently stir in the milk and cream and mix until the filling is smooth and even.
Pour the filling into your (unbaked) pie crust and bake in your preheated oven for 45 minutes or until the center is set. Allow the pie to cool before serving. If desired, serve with dollops of whipped cream or ice cream.