Maple Crunch Pumpkin Pie

Maple Crunch Pumpkin Pie
  • Prep Time: 20
  • Total Time: 70
  • Servings: 8

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About this Recipe


1 Tenderflake® Frozen Deep Dish Pie Shell, defrosted
2 Eggs
3/4 cup (175 mL) Light cream (10%)
1/2 cup (125 mL) Maple syrup
1 (14 oz/398 mL) Can pure pumpkin
1 tsp (5 mL) Cinnamon
1/2 tsp (2 mL) Ginger
1/2 tsp (2 mL) Salt
1/4 tsp (1 mL) Nutmeg
1 cup (250 mL) Chopped walnuts
1/2 cup (125 mL) Firmly packed brown sugar
1/4 cup (60 mL) Melted butter


PREHEAT oven to 425°F (220°C).

WHISK eggs then add cream, maple syrup, pumpkin, cinnamon, ginger, salt and nutmeg. Pour into the pie shell.

BAKE for 15 minutes then reduce the temperature to 350°F (180°C) and continue to bake for 35-40 minutes or until the filling has set. Remove from the oven and allow to cool.

PREHEAT broiler.

COMBINE walnuts, sugar and butter. Sprinkle over the top of the cooled pie. Place pie about 5” (12 cm) from the broiler and broil for 2 minutes or until golden. Cool and serve with whipped topping.


Cover the edges with aluminum foil to prevent from becoming to dark while broiling.

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