Maple Pumpkin Pie

Pumpkin pie is a quintessential holiday dessert, and this Maple Pumpkin Pie takes the classic to a whole new level. Infused with the natural sweetness of pure maple syrup and aromatic fall spices like cinnamon, nutmeg, ginger, and cloves, it’s a dessert that perfectly embodies the warmth of the season. Topped with optional maple sugar-dusted pie crust leaves and a dollop of maple toasted whipped cream, this pie is as beautiful as it is delicious. Whether it’s Thanksgiving, Christmas, or a cozy fall gathering, this recipe is sure to impress.

In this article, we’ll explore why this pie stands out, break down the ingredients and tools you need, provide detailed step-by-step instructions, and share tips for baking the perfect pie. Plus, we’ll dive into variations, storage tips, and more.

Why You’ll Love This Maple Pumpkin Pie

• Naturally sweetened with maple syrup: No refined sugar needed for the main filling.
• Warm, comforting spices: Cinnamon, nutmeg, ginger, and cloves create the ultimate fall flavor profile.
• Customizable toppings: Maple sugar-dusted pie leaves and maple whipped cream elevate presentation.
• Versatile baking method: Works with either par-baked or raw pie crust, depending on your texture preference.
• Perfect for holidays or any autumn day: A crowd-pleaser for family gatherings, potlucks, or cozy nights in.

Ingredients Breakdown

For the Pie

• 1 unbaked round of pie dough
• 15 oz pumpkin puree
• ¾ cup (225 g) pure maple syrup
• 3 large eggs
• 12 oz evaporated milk
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp Kosher salt

Optional Toppings

• Maple-dusted pie crust leaves:
  • 1 unbaked round of pie dough
  • 1 tbsp unsalted butter, melted
  • 1–2 tbsp maple sugar
• Maple whipped toasted cream:
  • 2 cups toasted cream, chilled
  • 2 tbsp maple syrup

Serving Size: This recipe yields 8 servings.

Tools & Equipment Needed

• Large mixing bowl
• Whisk or hand mixer
• Silicone spatula
• 9–9½ inch deep-dish pie pan
• Fork for docking pie crust
• Parchment paper
• Pie weights or dried beans (for par-baking)
• Rolling pin
• Leaf-shaped pastry cutter (for optional pie leaves)
• Baking sheet
• Oven
• Medium mixing bowl or Weck jar (for whipped cream)
• Immersion blender or hand mixer (for whipping cream)

Optional: Silicone pie crust covers or tin foil to protect crust edges during baking.

Step-by-Step Instructions

1. Prepare the Pie Crust

Par-baked crust (for crisp bottom):

1. Roll pie dough into a 12-inch round.
2. Carefully place into a 9–9½ inch deep-dish pie pan and crimp edges.
3. Dock the bottom with a fork.
4. If the dough has softened, chill for 20 minutes in the fridge.
5. Line crust with parchment paper and fill with pie weights or dried beans.
6. Bake at 425°F (220°C) for 12–15 minutes until dry and lightly golden.
7. Remove weights and parchment, then let the crust cool slightly while preparing the filling.

Raw crust (for chewier bottom):

1. Roll pie dough into a 12-inch round.
2. Place into pan, crimp edges, and dock the bottom.
3. Chill for 20 minutes if necessary.

2. Make the Filling

1. In a large bowl, combine pumpkin puree, maple syrup, and eggs. Whisk until smooth.
2. Add evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until fully incorporated.
3. Pour the filling into the prepared pie crust, scraping the bowl with a silicone spatula to get all the mixture.

3. Bake the Pie

If using par-baked crust:

1. Lower oven temperature to 350°F (175°C).
2. Bake for 40–45 minutes.
3. If the edges brown too quickly, cover with tin foil or a silicone pie crust cover.
4. The inner 4 inches should look slightly wet and jiggly when done.
5. Turn off the oven, prop the door open, and cool for 10 minutes before transferring to a counter.

If using raw crust:

1. Preheat oven to 425°F (220°C). Bake for 15 minutes.
2. Reduce heat to 350°F (175°C) and bake for 40–45 minutes more.
3. Protect edges if necessary.
4. Check for doneness as described above and cool in the oven for 10 minutes before moving to a counter.

4. Optional Maple Sugar-Dusted Pie Leaves

1. Preheat oven to 350°F (175°C).
2. Roll pie dough into a 12-inch round.
3. Cut leaves with a leaf-shaped pastry cutter and place on a parchment-lined baking sheet.
4. Brush with melted butter and sprinkle with maple sugar.
5. Bake for 10–12 minutes until lightly golden. Cool before topping the pie.

5. Optional Maple Whipped Toasted Cream

1. Combine chilled toasted cream and maple syrup in a bowl or Weck jar.
2. Whip with an immersion blender or hand mixer until thick and fluffy.
3. Serve immediately to prevent syrup from separating.

Tips & Variations

• Spice Adjustments: Increase cinnamon or ginger for a bolder flavor.
• Crust Options: Use homemade or store-bought pie dough depending on your preference.
• Sweetener Swaps: Replace maple syrup with brown sugar or honey for a different flavor profile.
• Toppings: Add candied pecans or a drizzle of maple glaze for extra decadence.
• Vegan/Dairy-Free: Substitute evaporated milk with coconut or oat milk and use plant-based pie dough.

Flavor Profile & Texture

• Filling: Smooth, creamy, and naturally sweet with warm autumn spices.
• Crust: Buttery and flaky (par-baked) or tender and chewy (raw).
• Toppings: Maple sugar-dusted leaves add subtle crunch; whipped cream adds soft richness.

Nutritional Overview

Per slice (without optional toppings):

Nutrient	Amount
Calories	254 kcal
Sugar	22 g
Fat	10 g
Saturated Fat	4 g
Carbohydrates	37 g
Fiber	2 g
Protein	6 g
Cholesterol	13 mg
Sodium	252 mg

Make-Ahead & Storage Tips

• Pie: Bake ahead and refrigerate for up to 2 days.
• Whipped Cream: Prepare just before serving.
• Pie Leaves: Bake and store in an airtight container for up to 2 days.
• Freezing: Pie can be frozen unbaked or baked for up to 1 month. Thaw overnight in the fridge before serving.

FAQs

Q1: Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly. Avoid pumpkin pie filling as it contains added sugar and spices.

Q2: Can I make this pie ahead of time?
Absolutely! Bake the pie a day ahead, cover, and refrigerate. Prepare whipped cream just before serving.

Q3: Can I use a different sweetener than maple syrup?
You can use honey or brown sugar, but maple syrup gives the pie its signature flavor.

Q4: Why does the pie crack sometimes?
Overbaking or rapid temperature changes can cause cracks. Cooling the pie slowly in the oven helps prevent this.

Cooking Timeline (At a Glance)

Step	Time
Pie crust prep	15 minutes
Par-baking (optional)	12–15 minutes
Filling prep	10 minutes
Pie bake	40–60 minutes
Cooling	10 minutes in oven + to room temp
Optional toppings prep	10–15 minutes
Total	1 hour 15 minutes

Serving Suggestions

• Serve slices with a dollop of maple whipped cream.
• Garnish with baked pie leaves for a festive presentation.
• Pair with coffee, hot cocoa, or tea for a cozy autumn or holiday experience.

Recipe Variations

1. Chocolate Maple Pumpkin Pie: Add ½ cup melted chocolate to the filling.
2. Nutty Maple Pumpkin Pie: Top with chopped toasted pecans or walnuts.
3. Spiced Maple Pumpkin Pie: Add cardamom or allspice to enhance warmth.
4. Mini Maple Pumpkin Pies: Use muffin tins to create single-serving pies for parties.

Ingredient Spotlight

Pumpkin Puree: Choose 100% pure pumpkin, not pumpkin pie filling, for best results. Store in airtight containers in the fridge or freezer.

Pure Maple Syrup: Use grade A maple syrup for natural sweetness and robust flavor. Avoid imitation syrups for an authentic taste.

Pro Cooking Tips

• Chill dough before baking to prevent shrinkage.
• Dock the crust to avoid bubbling.
• Use pie weights for even par-baking.
• Cool pie slowly to prevent cracks in the filling.
• Brush optional leaves with butter and sugar for crispiness and sparkle.

Storage & Freezing Guide

• Baked Pie: Refrigerate for 2–3 days.
• Unbaked Pie: Freeze up to 1 month; thaw before baking.
• Optional Leaves: Store separately to maintain crispness.
• Whipped Cream: Best made fresh; not suitable for freezing.

Expanded Conclusion

This Maple Pumpkin Pie is a must-have for the holiday season or any cozy autumn gathering. Its naturally sweetened, spiced filling paired with flaky pie crust and optional decorative touches makes it both a visual and flavorful delight. With tips, variations, and step-by-step instructions, this guide ensures you can confidently create a pie that impresses both in taste and presentation.

Whether served at Thanksgiving, Christmas, or a simple fall dinner, this pie will become a signature dessert in your household. Don’t forget the maple whipped cream and sugar-dusted leaves—they elevate the pie from classic to extraordinary. Bake it, savor it, and share the joy of this festive favorite with your loved ones.

Print