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You are here: Home / Recipes / BAKING / Pumpkin Pie Recipe revisited

Pumpkin Pie Recipe revisited

by Sheryl Thompson 11 Comments

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Yummly

Bill loved my new slant on an old holiday favorite Pumpkin Pie!

Well another holiday done, and one more to go for this year! And of all holidays, Christmas, is my favorite so I am looking forward to it. But Thanksgiving was a nice day, and dinner went off very nicely. Everyone enjoyed the feast. One of the big favorites this year was the pumpkin pie. I changed the recipe a little bit from what I usually do. From the responses I got I would say it was a good idea! In fact Bill said the pie was “great”! The recipe I have used for years is the recipe you find on the Libby’s pumpkin puree can. Here’s a link to the Libby recipe – Libby’s Pumpkin Pie . But this year I changed an ingredient, added some others, and adjusted some quantities. It was creamy, smooth, and delicious.

 

Libby's pumpkin pie, maple pumpkin pie, eggnog pie, pumpkin pie recipe
Eggnog and maple flavoring make this pumpkin pie recipe over the top!

 

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Pumpkin Pie revisited

Print Recipe

A new take on a traditional Thanksgiving favorite!

  • Author: Sheryl "Wilderness Wife" Thompson inspired by Libby's Pumpkin
  • Prep Time: 15 mins
  • Cook Time: 65 mins
  • Total Time: 1 hour 20 mins
  • Category: Pie
  • Cuisine: American, New England

Ingredients

Scale
  • 1 c. sugar
  • 1 tbsp. cornstarch
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • 1 15oz. can of pureed pumpkin
  • 1 ½ tbsp. melted butter
  • 1/8 c. molasses
  • 3 eggs
  • 1 c. eggnog
  • 1 tsp. maple flavoring extract
  • 1 pie crust in 9″ pie plate

Instructions

  1. Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together.
  2. Thoroughly mix the dry ingredients together with the pumpkin puree.
  3. Beat melted butter, molasses, eggs, eggnog and maple extract together.
  4. Add the pumpkin mixture to egg mixture and mix thoroughly.
  5. Pour into the unbaked pie shell. Cover crust rim with foil to prevent over cooking.
  6. Bake at 450 degrees for 15 minutes and then reduce to 350 degrees and bake for 50 more minutes.
  7. Serve topped with whipped cream

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Yummly

Filed Under: BAKING, PIES & PASTRIES, Recipes Tagged With: Maine, Maine North Woods, Maine Northwoods, Maine recipe, Maine Recipes, maple extract, maple syrup pie, Mple flavoring, New Englander, old Maine recipes, pumpkin recipes, recipes, Sheryl Thompson, Wilderness Wife

Comments

  1. Heather @ Divas Run for Bling says

    November 12, 2014 at 1:08 PM

    Thanks for sharing! I have pinned this post to the Bloggers Brags Pinterest Group Board.

    Reply
  2. Audrey says

    November 12, 2014 at 1:05 PM

    Maple and eggnog added to the pie sounds scrumptious.

    Thanks for sharing on Tasty Tuesdays.

    Reply
  3. Jess says

    November 11, 2014 at 2:48 PM

    I really want to reach in my monitor and grab a slice! 🙂

    Thanks for joining the Link Up this week!

    Reply
  4. pmu says

    December 14, 2012 at 6:22 AM

    My sister has been pushing for an “all pie” Thanksgiving meal for sometime now but I don’t think my dad would go for it. However, the end of the meal pies are important and must include pecan pie (my favorite)!
    Regards, Roger

    Reply
  5. Jen says

    December 2, 2012 at 3:06 PM

    Wow! This sounds awesome! Found you at Cheerios & Lattes.

    Reply
  6. Katherines Corner says

    November 30, 2012 at 8:58 PM

    pass the milk please I’ll take a slice. thank you for sharing at the Thursday Favorite Things blog hop.xo

    Reply
  7. [email protected] says

    November 27, 2012 at 7:58 PM

    We LOVE pumpkin pie and the eggnog and maple sound amazing!! Thanks for sharing this recipe!! Blessings!

    Reply
    • Sheryl T says

      November 28, 2012 at 9:24 AM

      It was really, really good! I was suprised what a big difference the changes made. It made it much richer. Using the eggnog was because I messed up in my shopping. I thought I had evaporated milk on hand and when I went to the cupboard the night before Thanksgiving, I found it was condensed milk. That would have been way too sweet! And there was no running to the store because here in the Maine Northwoods it would have been an 80 mile round trip to the nearest store that would have been open at that time – 6:30 PM on Thanksgiving eve. Necessity is the mother of invention! I had eggnog so I tried that and from now on that is what I am going to use!

      Reply
  8. Natalia @PrepUtilityVehicle says

    November 27, 2012 at 7:48 PM

    This sounds amaaaazing!

    Reply

Trackbacks

  1. Creamy Slow Cooker Pumpkin Risotto - The Wilderness Wife says:
    April 10, 2018 at 1:58 PM

    […] Pumpkin Pie with a New Twist […]

    Reply
  2. Tasty Tuesdays: All You Need for Thanksgiving! #linky - Creative K Kids says:
    November 26, 2014 at 6:02 AM

    […] Pumpkin Pie Recipe revisited from The Wilderness Wife […]

    Reply

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