Ingredients
- 2 cups pumpkin puree
- 3/4 cup maple syrup
- 2 eggs
- 1 cup evaporated milk
- 1/2 tsp ginger and cloves
- 1 pre-baked pie shell
Method
- Preheat oven to 160°C.
- Whisk pumpkin, maple syrup, eggs, and spices.
- Gradually add milk.
- Pour into crust.
- Bake for 45 minutes until set.
Conversion and rationale
Original sweetener (classic version): 1 cup white sugar
Conversion used: Substitute 1 cup sugar with 3/4 cup syrup, reduce oven temp to prevent premature darkening.
Why Quebec maple syrup: Maple syrup brings an earthy quality that pairs natively with autumnal squash.
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 →