Maple Pumpkin Pie
This maple pumpkin pie recipe takes the classic Thanksgiving dessert and gives it a warm, caramel-like twist with real maple syrup in the filling. It has that same silky, spiced custard you grew up with, but the maple syrup adds a depth of flavor that plain sugar just can't match.
Equipment
- 9-inch ceramic pie plate
- Large mixing bowl
- Whisk
- Rolling Pin if making a homemade crust
- Pie weights for blind baking, optional
- Adjustable pie crust shield to prevent over-browning
- Hand mixer for whipping the maple cream topping
- Wire cooling rack
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought
- 15 ounces pumpkin puree one 15-ounce can, pure pumpkin puree, not pumpkin pie filling
- 3 large eggs at room temperature
- 2/3 cup heavy cream
- 1/2 cup pure maple syrup Grade A dark for the boldest flavor
- 1/4 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Maple Whipped Cream Topping
- 1 cup heavy whipping cream chilled
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- extra maple syrup for drizzling, optional
- chopped toasted pecans for garnish, optional
- vanilla ice cream for serving, optional
Instructions
- Roll pie dough into a 12-inch circle and transfer to a 9-inch pie plate. Trim excess dough, fold under, and crimp edges. Chill crust for 20 minutes while making filling.
- Set oven rack to lower third position. Preheat oven to 425°F (220°C).
- In a large bowl, whisk pumpkin puree until smooth. Add eggs one at a time, whisking well after each. Whisk in heavy cream, maple syrup, and vanilla until combined.
- Sprinkle brown sugar, cinnamon, ginger, nutmeg, cloves, and salt into the pumpkin mixture. Whisk until completely smooth with no spice streaks remaining.
- Pour filling into chilled crust. Tap the pie plate on the counter to release air bubbles. Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for 40-45 minutes. Pie is done when edges are set and center has a slight wobble. Use a crust shield if edges brown too quickly.
- Transfer to a wire rack and cool at room temperature for 2 hours. Refrigerate for at least 3 hours or overnight to fully set.
- In a chilled bowl, combine heavy whipping cream, maple syrup, and vanilla. Whip with a hand mixer on medium-high until soft peaks form, about 2-3 minutes. Do not overmix.
- Slice chilled pie with a sharp knife, wiping clean between cuts. Top each slice with maple whipped cream and an extra drizzle of maple syrup if desired.
Notes
- Puree: Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Eggs: Bring eggs to room temperature before whisking for a smoother, more evenly baked filling.
- Chilling: Don't skip the crust chilling step—a cold crust holds its shape better in a hot oven.
- Doneness: Watch for the slight jiggle test rather than overbaking until fully firm; the pie continues to set as it cools.
- Cooling: Let the pie cool completely before slicing so the custard has time to firm up properly.
- Maple syrup: A dark or very dark Grade A maple syrup gives the boldest flavor; lighter syrups will work but the flavor will be more subtle.
- Make ahead: This pie is actually better when made a day ahead; store covered in the refrigerator and add whipped cream just before serving.
- Storage: Cover and refrigerate for up to 4 days. Freeze baked, unsliced pie for up to 2 months wrapped tightly in plastic wrap and foil.
- Variation: Add 1 tablespoon of bourbon to the filling for a warm, boozy note (Bourbon Maple Pumpkin Pie).
- Dairy-free: Swap the heavy cream for full-fat coconut milk.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 190IUVitamin C: 2mgCalcium: 6mgIron: 10mg
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