As I recall you made the Maple Pumpkin pie recipe from Bon Appetit that I recommended a while ago. I made it long ago and thought it was good. I remember that you made it and found it a bit wet. Was that because the new can size for canned pumpkin isn't 16 oz. anymore but 15 oz.? Or do you think it was something else? I am going to bake my own pumpkins (I've got those little beauties lined up in a pretty row on my dining table as decoration for now). I will make the vodka crust not the recipe linked here. Why mess with perfection.

What would suggest I do to avoid wetness? I will bake and let the pumpkin drain overnight.

Pumpkin-Maple Pie Bon Appetit : November 1991

Yield: Serves 8

1 Buttermilk Pie Crust Dough disk

1 16-ounce can solid pack pumpkin

1 cup whipping cream

3/4 cup pure maple syrup

3 large eggs

1 tablespoon all purpose flour

1/2 teaspoon natural maple flavor

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Pinch of salt

For Maple Whipped Cream:

1 cup chilled whipping cream

3 tablespoons pure maple syrup

preparation

Position rack in lowest third of oven and preheat to 400�F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes.

Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350�F.

Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely. (Can be prepared 1 day ahead. Chill.)

Cut pie into wedges and serve with Maple Whipped Cream.

To make Maple Whipped Cream:

Whip cream with syrup in large bowl until soft peaks form. Makes about 2 cups.

Here is a link that might be useful: Maple Pumpkin Pie