Ingredients
- A pre-packaged 10-inch pie crust
- A generous 28-ounce can of pumpkin puree
- 1 ½ cups of rich brown sugar
- 4 teaspoons of fragrant pumpkin pie spice
- 3 teaspoons of aromatic ground cinnamon
- 2 ½ teaspoons of delightful maple-flavored extract
- 1 teaspoon of enticing rum-flavored extract
- A pinch of salt to enhance flavors
- 1 ⅓ cups of sweet maple syrup
- 3 tablespoons of versatile all-purpose flour
- 2 ¼ cups of creamy evaporated milk
- 6 large eggs for richness
Step 1
Start by preheating the oven to a toasty 350 degrees Fahrenheit (175 degrees Celsius). Get ready to jazz up 2 deep-dish pie plates with your favorite crusts.
Step 2
In a spacious bowl, combine the goodness of pumpkin puree, rich brown sugar, aromatic pumpkin pie spice, a hint of cinnamon, a touch of maple extract, a whisper of rum extract, and a pinch of salt. Mix until everything becomes one delightful blend. Add a splash of maple syrup and a dusting of flour. Slowly pour in the evaporated milk and stir until the mixture is smooth and creamy.
Step 3
In a separate bowl, crack open your eggs and whisk them vigorously for about 1 to 2 minutes. Gently fold these beaten eggs into the pumpkin mixture, ensuring everything is nicely incorporated. Pour this luscious filling into the waiting crusts.
Step 4
Let these pies bake in the middle of the preheated oven until the centers are firm and no longer wobbly, usually around 60 to 70 minutes. Once done, allow them to cool completely before digging in and savoring every bite.
Extra Tips & Suggestions
- 1. Embrace the magic of Mason jars for storing your freshly made pumpkin puree. The clear glass allows you to see the vibrant orange color, creating a visually stunning display in your pantry.
- 2. Utilize reusable silicone bags to store your perfectly portioned pie crusts. Not only are these eco-friendly bags easy to clean, but they also help maintain the freshness and shape of your dough.
Reviews
Mathias
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Noelle
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Trey
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Kyra
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Carter
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Dayana
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Cole
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