About this recipe: This pumpkin pie will probably be the best that you've ever tasted. Pure maple syrup is the key. It adds a certain depth in flavour that cannot be described. Enjoy for dessert, with a dollop of whipped cream or ice cream.
Sugar pumpkins are smaller, sweeter and have more flavour than their larger jack-o-lantern counterparts. They are available in supermarkets around Halloween. If unavailable, use butternut squash instead.
Freeze any remaining pumpkin puree in small, leak proof containers. Fill within 2.5cm of the top; the contents will expand when frozen.
Never had pumpkin pie before but I will definitely be making it again! - 03 Nov 2013
i made my own lower fat version yesterday. instead of cream i used fat free greek yoghurt and i didnt use pastry at all (the pumpkin mix sets and keeps its shape fine), i also had some pecans to the top and drizzled with maple syrup...served with a dollop of fat free greek yoghurt...it was delicious and i had never tasted pumpkin in a dessert before! it was a bit of a fiddle cutting up a pumpkin and making it into puree (i chopped it up and steamed it in microvave then mashed it!)...i have taken the easy option for the next one and bought pre-made pumpkin puree lol!! - 25 Oct 2011
mmmmmmmm loved it, and so did the kids and u can't ask for anything more. - 17 Jun 2011