Does anyone know the ratio of substituting in maple syrup for sugar in pumpkin pies? Is this even a good idea? I like my pumpkin pies to be really spicy (not a big fan of pumpkin flavor) so I usually add way more than any recipe states. My question is will the flavor of my maple syrup that I hand carried back from Canada be washed out in all the spices? And if I decide to tone down the spice, will the maple be "wasted" in the pumpkin pie (maple flavor not stand up to the pumpkin)? Holiday season means we cook for others as much as for ourselves, sometimes more.