Pumpkin Pie



8 Servings

Pumpkin Pie

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Pumpkin Pie

Made With Our


Item No. 170801
Maine Maple Syrup
Item No. 553167


For the Pie Filling:

  • 1 (1/4-ounce) package unflavored gelatin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup Maine Maple Syrup or Organic Bourbon Barrel-Aged Maple Syrup
  • 1 (14-ounce) can sweetened condensed milk
  • 2 large eggs, beaten
  • 1 (15-ounce) can pumpkin puree
  • Ginger cookies, crumbled

For the Sweetened Whipped Cream:

  • 1 cup whipping cream, cold
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract



  1. Whisk together the gelatin, cinnamon, ginger, nutmeg, salt, maple syrup, sweetened condensed milk and eggs in a heavy saucepan over low heat. Stir continuously until thickened, about 10 minutes.
  2. Add pumpkin and mix until uniformly blended.
  3. Pour into individual 8-ounce jars. Refrigerate at least 4 hours before serving.
  4. Chill a mixing bowl. Add cream, sugar and vanilla to the bowl. Mix on medium speed until soft peaks form.
  5. Serve each pie topped with sweetened whipped cream and garnish with crumbled ginger cookies.