Hi, I was thinking of making a pumpkin pie with maple syrup substituted for sugar. The recipe I was planning to use calls for 3/4 cup sugar which is the only sweetener in the pie (no sweetened condensed milk). Would you suggest reducing the regular milk/cream by 3-4 T or do you think there is too much liquid and not enough dry ingredients to attempt swapping the sugar out in a pumpkin pie?

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