A slice of Maple Pumpkin Pie is everything you want in a fall dessert. Warm, spiced, and rich with maple flavor. It's smooth, not too sweet, and perfect with a dollop of whipped cream.
This pie was inspired by my Pumpkin Pie with Condensed Milk recipe, but I wanted to bring in the maple flavor I love using pure maple syrup. The natural sweetness of maple syrup adds depth and a subtle richness that makes this pie stand out. Great for Thanksgiving, but simple enough for a cozy weekend dinner too!
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Why You'll Love Maple Pumpkin Pie
Rich maple flavor: maple syrup gives the filling a smooth sweetness and warm, comforting taste.
Easy and reliable: no need to make crust from scratch (but you can!).
Perfectly spiced: a cozy blend of cinnamon, ginger, nutmeg, and cloves creates the classic fall aroma and taste.
Key Ingredients
Pumpkin puree: gives the pie its creamy base and signature flavor.
Maple syrup: adds a natural, deep sweetness that complements the spices.
Brown sugar: boosts the richness and balances the maple.
Heavy cream: creates a silky, smooth texture in the custard.
Eggs and Egg Yolk: binds the filling and keeps it firm when sliced.
Vanilla extract: enhances the maple and pumpkin flavors.
Cinnamon ginger, nutmeg, cloves, and allspice: classic spice blend that brings warmth and depth to the pie.
Pie crust: make my mom's oil pie crust recipe, or buy a refrigerated one.
Ingredient Substitutions
Make it sugar free: use a sugar free maple syrup like Lankakto and use golden monkfruit in place of the brown sugar (affiliate link).
Heavy cream: sub evaporated milk or full fat coconut milk for a dairy free option.
Brown sugar: Swap with coconut sugar or skip it entirely and use all 1 full cup of maple syrup.
Variations
- Maple whipped cream topping: whip 1 cup heavy cream with 1 tablespoon maple syrup to serve on top.
- Maple pecan topping: sprinkle chopped pecans tossed in maple syrup over the filling before baking.
- Mini pies: use a muffin tin and cut crust circles to make individual servings.
Top Tips
- Blind bake the crust to avoid sogginess. A 10 minute pre-bake helps keep the bottom crisp.
- Let the pie cool completely for clean slices.
- For a smooth filling, whisk until no clumps of pumpkin or egg remain.
Storage
Store leftover pumpkin pie in the refrigerator up to 4 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Serve with...
Maple Pumpkin Pie is delicious with a scoop of homemade vanilla bean ice cream, a dollop of whipped topping and a sprinkle of cinnamon roasted nuts. For variety, serve next to apple hand pies with a Salted Caramel Mocha Latte.
More Pumpkin Dessert Recipes
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Maple Pumpkin Pie
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Ingredients
- 1 refrigerated pie crust
- 2 cups pumpkin purée
- ½ cup maple syrup
- ½ cup brown sugar
- 2 large large eggs , room temperature
- 1 large egg yolk , room temperature
- ⅓ cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
Instructions
- Preheat the oven to 375. Roll and shape pie crust into a pie plate. Poke holes all over the crust and bake in oven for 10 minutes.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, brown sugar, and eggs. until no clumps remain.
- Add the heavy cream, vanilla extract, cinnamon, salt, ginger, cloves, nutmeg, allspice. Whisk until smooth.
- Pour the pumpkin pie filling into the prefaced pie crust. Bake for 65 minutes, or until a knife comes out clean when inserted into the center of the pie.
- Cool at least 3 hours before serving.
Lyn says
If I don't have heavy cream, can I use evaporated milk?
Shelby Law Ruttan says
Yes, you can use evaporated milk.
Darlene Ernst says
Is this for a regular size pie or deep dish?
Shelby Law Ruttan says
This is for a regular sized pie.