Showstopper Pumpkin Pie 


Look guys, i get it……I know this recipe is an intense topic of discussion especially in the south! Whole debates and fierce teams are in it to win when it comes to which of the infamous two orange-colored pies will reign supreme in the pie showdown. Will it be the long prized pumpkin pie or the coveted sweet potato pie! Well folks, i’m here to tell ya that you no longer have to pick a side or should i say pick a pie that is. I actually adore both pies and this here pumpkin pie incorporates the best flavors of both in a single pie! Me personally, i LOVE me some sweet…tater..pie but i will make this pie in a heartbeat because first of all my hubby is a die-hard pumpkin fan and secondly and might i add most importantly, this one can be made in a jiffy without having to fuss with waiting on the potatoes to cook or peel. None of that nonsense here, so i figured why not put the bold flavors i love about sweet potato pie in this pie and let everyone gasp in amazement as sweet potato pie fanatics everywhere who claim they would never touch pumpkin pie with a ten foot pole melt and moan when they taste the awesome deliciousness that is MY pumpkin pie. Heck, if it could make me a lover i know that it will do the same for you guys! So stop hating and go make this recipe…right now. Go ahead and i dare you to believe in pumpkin pie again because this is quite literally the best darn pie i ever tasted!


When I say this is the best pumpkin pie you have ever tasted, that is absolutely true! Southern Comfort at its finest! Taste like soul food and reminds you of sweet potato pie. This pie is decadent, silky smooth, rich and packed with flavor. The key is the sweetened condensed milk, maple syrup, spices, butter and that extra egg yolk to make it rich! Trust me, you’ll thank me later. We love ours served cold right out of the refrigerator and since it makes two pies, eat one and the other makes a perfect gift to show loved ones you care!


Cooks Notes:

Feel free to use your favorite homemade pie crust recipe but in a pinch you can use a quality store bought pie crust and doctor it up like i do by smearing maple + brown sugar butter all over the crust before baking. No need to blind bake prior to filling. ( recipe is 2 tablespoons softened butter + 1 tablespoons brown sugar + 1 tablespoons maple syrup combined)

Please be sure to allow pie to cool and chill at least 4 hours before serving for best results. Pie will be slightly loose just out of the oven and difficult to slice so it needs time to set first. This is a perfect recipe to make a day ahead as the pie sets and chills the flavors really become one and taste heavenly!

*Makes 2 pies

2 Deep dish frozen pie crusts

2 15 ou cans pumpkin puree (NOT PUMPKIN FILLING) (Libby’s brand is best)

1 can sweetened condensed milk

3 eggs plus 1 extra yolk

1 stick real unsalted butter, room temp

1/2 cup granulated white sugar

1 tablespoon pure maple syrup plus extra for glaze

1 tablespoon quality pure vanilla extract

1/2 tablespoon pure lemon extract

2 tablespoons ground cinnamon

1 tablespoon pumpkin pie spice OR 1/2 tablespoon ground nutmeg and 1/2 tablespoon ground cloves

pinch of salt

ground nutmeg for garnish

1.Preheat oven to 350 degrees and remove frozen pie crusts from the freezer and the butter if you haven’t already brought to room temperature .

2. In a large mixing bowl, dump in all the ingredients and mix well until well blended. Taste to make sure it is perfect in flavor before putting in crusts.

3. Put both frozen pie shell tins flat on the surface of a large baking sheet then fill both pie shells to the top with pumpkin pie mixture.

4. Bake at 350 degrees for 45 minutes.

5. Remove from oven and drizzle pie AND crusts with maple syrup to glaze then allow pie to cool and refrigerate to chill before enjoying!

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