Ingredients
- 1 unbaked 23 cm pie crust
- 425 g pumpkin purée
- 180 ml evaporated milk
- 120 ml Québec maple syrup
- 2 large eggs
- 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. Fit the crust into a pie plate and chill it.
- Whisk pumpkin, maple syrup, evaporated milk, eggs, spices, and salt until smooth.
- Pour into the crust and bake 50–60 minutes, until the edges are set and the center still trembles slightly.
- Cool completely before slicing.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 120 ml maple syrup; reduce the evaporated milk by 30 ml, and bake at 175 °C rather than the usual 190 °C.
Why Quebec maple syrup: Maple complements pumpkin and warm spices with a rounded, woodsy sweetness. The substitution keeps the familiar custard texture while using Québec syrup as the principal sweetener.
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 →