Ingredients
- 1 unbaked 23 cm pie crust
- 425 g pumpkin purée
- 180 ml Québec maple syrup
- 2 large eggs
- 180 ml heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Method
- Heat the oven to 175 °C and place the crust in a pie plate.
- Whisk pumpkin, maple syrup, eggs, cream, spices, and salt until smooth.
- Pour the maple filling into the crust and bake for 50–55 minutes, until the center barely trembles.
- Cool completely before slicing.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 180 ml maple syrup; reduce the cream from 210 to 180 ml; bake at 175 °C instead of 190 °C (−15 °C).
Why Quebec maple syrup: Maple gives pumpkin pie a rounded caramel note and gentle woodsy depth. Québec syrup adds a local seasonal ingredient without relying on refined 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 →