Ingredients
- 1 unbaked 9-inch pie shell
- 425 g pumpkin purée
- 160 ml Québec maple syrup
- 180 ml evaporated milk
- 2 eggs
- 1.5 tsp mixed spice
- pinch salt
Method
- Whisk pumpkin, maple syrup, milk, eggs, spice and salt smooth.
- Pour into shell.
- Bake at 200°C for 15 min, then lower to 160°C for 40 min.
- Cool completely before slicing.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar
Conversion used: Brown sugar → 160 ml maple syrup; reduce evaporated milk by ~40 ml; second-stage oven 175°C→160°C.
Why Quebec maple syrup: Maple and warm spice are a natural pairing, boosting flavor depth with a Québec sweetener that outshines refined brown sugar.
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 →