Maple Pumpkin Pie

Maple pumpkin pie—sweet, spiced and oh, so comforting—is like a cozy blanket for your taste buds. The maple syrup gives this pie a unique twist, adding a rich, caramel-like flavor that pairs perfectly with the pumpkin.

Whether you’re making a pumpkin pie with maple syrup for a holiday spread or just because you’re craving something warm and delicious, it’s a treat that’s sure to please. And if that’s not enough to convince you, know that it’s easier to make than you may think!

Ingredients for Maple Pumpkin Pie

• Dough for single-crust pie: A homemade pie crust really takes this maple syrup pumpkin pie up a notch with its buttery, flaky texture. But if you’re short on time, store-bought dough will work just fine.
• Eggs: The eggs are key for setting the filling, giving it that custardy consistency you want.
• Canned pumpkin: Canned pumpkin is super convenient and still gives that classic pumpkin flavor we love. Just be sure to grab a can of pure pumpkin, not presweetened pumpkin pie filling.
• Evaporated milk: This adds creaminess without making the pie too heavy. If you don’t have it on hand, half-and-half works too.
• Sugar: Sugar provides a touch of sweetness that balances the spices and pumpkin. For a little extra depth, try brown sugar instead of white.
• Maple syrup: The star of the show! Maple syrup brings a warm, cozy sweetness that’s different from your usual pumpkin pie. Go for pure maple syrup—it’s worth it!
• Pumpkin pie spice: The pumpkin pie spice is what makes pumpkin pie taste, well, like pumpkin pie. You can adjust the amount if you like more or less spice.
• Heavy whipping cream: Whipped up into fluffy peaks, this makes the perfect topping for your pumpkin pie with maple syrup. Make sure the whipping cream is nice and cold for the best whip!
• Confectioners’ sugar: This sweetens the whipped cream without adding any grittiness. If you have only granulated sugar, it’ll work, but the texture will be a bit different.
• Chopped pecans (optional): Pecans add a lovely crunch and nutty flavor that pair so well with the maple and pumpkin. Toast the nuts first for even more flavor.

Directions

Step 1: Prep the pie crust

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On a lightly floured surface, roll the dough to 1/8-inch-thick circle, then carefully transfer that to a 9-inch pie plate.

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Trim the edges so they’re about 1/2 inch beyond the rim of the plate, then flute the edges however you like. Refrigerate the crust while you prepare the filling.

Step 2: Make the filling

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Preheat the oven to 425°F. In a large bowl, combine the eggs, pumpkin, evaporated milk, sugar, maple syrup, pumpkin pie spice and salt. Beat until everything is smooth and well combined.

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Then pour the filling into the prepared pie crust.

Step 3: Bake the pie

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Bake the pie for 15 minutes. Reduce the temperature to 350°, and bake the maple syrup pumpkin pie for another 45 to 50 minutes or until the crust is golden brown and the top of the pie is set. If the edges are getting too brown, cover them with foil during the last 15 minutes. Let the pie cool on a wire rack for an hour, then refrigerate it overnight or until fully set.

Step 4: Make the topping

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In a small bowl, beat the heavy cream, confectioners’ sugar, maple syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop the topping onto the pie and sprinkle it with the chopped pecans, if you’re using them.

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Maple Pumpkin Pie Variations

• Top it with streusel: Mix up a quick streusel with flour, brown sugar, butter and pecans, and sprinkle it on top of the filling before baking. The streusel adds a sweet, crunchy layer that’s truly irresistible.
• Try a different sweetener: Swap in honey or molasses for the maple syrup to change up the flavor. Each one will bring its own unique twist.
• Make it dairy-free: Use coconut milk instead of evaporated milk, and replace the whipped cream with a dairy-free version.

How to Store Maple Pumpkin Pie

Let the pie cool completely, then cover it loosely with storage wrap or foil and store it in the fridge. It’ll stay fresh for about four days. If you’re planning ahead, you can make this pie a couple of days before you need it—just keep it chilled until serving.

Can you freeze pumpkin pie with maple syrup?

Definitely! After the pie has baked and cooled, wrap it tightly in both storage wrap and foil, then freeze it for up to a month. To serve it, thaw it in the fridge overnight and top it with fresh whipped cream.

Maple Pumpkin Pie Tips

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What’s the best way to serve maple syrup pumpkin pie?

It’s great both chilled and at room temperature. Add a dollop of the maple whipped cream, and maybe a drizzle of extra syrup if you’re feeling fancy.

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to drain your fresh pumpkin puree well so it’s not too watery.

How do I prevent a soggy crust?

For a crispier crust, you can blind bake the pie crust before adding the filling. Just pop the crust in the oven for about 10 minutes with some pie weights, then continue with the recipe.

What spices can you add to pumpkin pie?

You can stick with the classic pumpkin pie spice mix, or you can get creative and add a pinch of cardamom, a dash of allspice or even a little ground black pepper for a bit of warmth and depth.