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 so good with a dollop of whipped cream.
My family has spent their whole lives in or around the syrup-making business, so we always have maple syrup on hand. Putting it in a pumpkin pie just made sense. It's great for Thanksgiving, but simple enough for a cozy weekend dinner too.
Quick Summary
- A creamy pumpkin custard pie sweetened with maple syrup and spiced for fall, makes 8 slices.
- Which grade of maple syrup to use, and what changes when you go darker.
- The quick pre-bake step that keeps the bottom crust from going soggy.
- Options for a sugar-free pie or a splash of bourbon.
Jump to:
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: bind the filling and keep it firm when sliced.
Vanilla extract: brings out 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 Lakanto and use golden monkfruit in place of the brown sugar.
Heavy cream: Sub evaporated milk or full fat coconut milk for a dairy free option.
Brown sugar: Swap with coconut sugar.
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.
- Add a splash of bourbon: Stir 1 tablespoon bourbon into the filling before pouring into the pie shell.
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.
You May Be Wondering
Yes. Skip the brown sugar entirely and use 1 cup of maple syrup.
I use Grade A, but any grade will work. The darker the grade, the deeper the flavor.
More Pumpkin Dessert Recipes
If you're baking more than one pumpkin dessert this season, here are a few more of my favorites.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 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 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 and whisk until smooth.
- Pour the pumpkin pie filling into the prebaked 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.