Ingredients
- 1 unbaked 9-inch pie shell
- 2 cups pumpkin purée
- 3/4 cup Quebec maple syrup
- 3/4 cup evaporated milk
- 3 eggs
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
Method
- Preheat oven to 205°C.
- Whisk pumpkin, maple syrup, milk, eggs, spices and salt.
- Pour into shell.
- Bake 15 min, lower to 160°C, bake 35–40 min more.
- Cool completely.
Conversion and rationale
Original sweetener (classic version): 3/4 cup brown sugar
Conversion used: Swap 3/4 cup brown sugar for 3/4 cup maple syrup; reduce evaporated milk from 1 cup to 3/4 cup; final bake 175°C → 160°C.
Why Quebec maple syrup: Maple deepens pumpkin's earthy sweetness with caramel undertones and celebrates two North American harvests together.
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 →