Ingredients
- 1 pre-baked 9-inch pie crust
- 1 can (425g) pumpkin puree
- 3/4 cup Quebec maple syrup
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp pumpkin spice
Method
- Whisk pumpkin puree and maple syrup until smooth.
- Beat in eggs one by one, then stir in heavy cream and spices.
- Pour mixture into the pre-baked crust.
- Bake at 160°C (325°F) for 40-50 minutes until set.
Conversion and rationale
Original sweetener (classic version): 1 cup granulated sugar
Conversion used: Replaced sugar with 3/4 cup maple syrup; lowered oven temp by 15°C to avoid over-browning.
Why Quebec maple syrup: Traditional pumpkin flavor is enhanced by the woody notes of authentic Quebec maple.
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 →