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Maple Sugar Pumpkin Pie Recipe
Maple Sugar Pumpkin Pie Recipe photo by Taste of Home

Maple Sugar Pumpkin Pie Recipe

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We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. —Martha Boudah, Essex Center, Vermont
TOTAL TIME: Prep: 10 min. + chilling Bake: 1 hour + cooling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 1 hour + cooling
MAKES: 8 servings


  • 1 can (15 ounces) solid-pack pumpkin
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 tablespoon butter, softened
  • 1 cup sugar
  • 1 cup milk
  • 2 tablespoons maple syrup
  • 2 eggs
  • 1 unbaked pie shell (9 inches)
  • Whipped cream, optional

Nutritional Facts

1 serving (1 piece) equals 308 calories, 11 g fat (5 g saturated fat), 66 mg cholesterol, 148 mg sodium, 49 g carbohydrate, 3 g fiber, 5 g protein.


  1. In a bowl, combine the first 10 ingredients. Pour into the pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for about 45 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired. Yield: 8 servings.
Originally published as Maple Sugar Pumpkin Pie in Country October/November 1992, p51

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Reviewed Nov. 5, 2015

"I am a Vermonter, and wish I could make my own male syrup :)

Great recipe! it gives the pumpkin a rustic flavor."

Reviewed Nov. 30, 2014

"I liked the hint of maple flavor. The consistency was a bit different than my normal pie. It was softer but it did melt in your mouth."

Reviewed Nov. 28, 2014

"Delicious twist on a classic!"

Reviewed Nov. 12, 2011

"Family favorite!! Great flavor. We use real maple syrup."

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