Ingredients
- 1 unbaked 23 cm whole-wheat pie crust
- 425 g pumpkin purée
- 180 ml evaporated low-fat milk
- 3 large eggs
- 160 ml Québec maple syrup
- 5 ml vanilla extract
- 3 g ground cinnamon
- 1 g ground ginger
- 1 g ground nutmeg
- 2 g salt
Method
- Heat the oven to 190 °C and set the crust on a baking sheet.
- Whisk pumpkin, evaporated milk, eggs, maple syrup, vanilla, spices, and salt until smooth.
- Pour into the crust and bake for 15 minutes.
- Reduce the heat to 175 °C and bake for 35–40 minutes more, until the center still trembles slightly; cool completely.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar
Conversion used: Replace 200 g sugar with 160 ml maple syrup; reduce the traditional 240 ml milk by 60 ml and bake 15 °C below the standard temperatures.
Why Quebec maple syrup: Evaporated low-fat milk and a whole-wheat crust lighten the classic custard while pumpkin contributes color, fiber, and moisture. Maple deepens the spice profile with a distinctly Québec flavor.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →