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  • 3/4 recipe basic sweet pie dough
  • 2 cups fresh or canned pumpkin purée (for sweet potato pie, substitute 2 cups baked sweet potatoes, mashed)
  • 1 1/2 cups packed light brown sugar
  • 5 large eggs, lightly beaten
  • 1 cup evaporated milk
  • 1/2 stick butter, melted
  • 1/4 cup maple syrup
  • 2 tablespoons orange zest
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon grated nutmeg
  • 1 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt


  1. Roll out the dough to 1/8-inch thickness and place into a 10-inch deep dish (2 quart) pie pan. Crimp the edge of the dough in a decorative manner and chill in the refrigerator for at least 30 minutes.
  2. Preheat the oven to 400 degrees F.
  3. In a large bowl combine the pumpkin purée, brown sugar, eggs, evaporated milk, melted butter, maple syrup, orange zest, vanilla, cinnamon, allspice, nutmeg, ginger, and salt. Stir to blend and let rest for 30 minutes before pouring the mixture into the prepared pie shell. Place the pie on a sheet pan and bake for 50 to 60 minutes, or until a toothpick inserted into its center comes out clean.
  4. Cool the pie completely before serving.

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