Maple Pumpkin Pie is an easy to make recipe with the most delicious pumpkin pie filling made entirely from scratch! Pumpkin puree and sweetened with maple syrup, and brown sugar, this pie recipe has the warmth of fall spices and a perfectly cooked crust to compliment.

If you’re looking for the perfect holiday dessert, then this Maple Pumpkin Pie is the one to make! Thanksgiving and Christmas aren’t the same without this fall favorite and today I am sharing the perfect recipe with you!

Maple Pumpkin Pie For The Holidays

Pumpkin Pie is the ultimate Thanksgiving and Christmas Pie in my family. It is not Thanksgiving or Christmas in our home unless there is Pumpkin Pie. It is my husbands favorite pie and all of the kids love it. In our house it is also tradition to eat leftover pie for breakfast, so, it is something that everyone looks forward to every year!

Many years I would buy canned pumpkin puree, but this year I had the opportunity to roast my own pumpkins to puree and have made so many delicious recipes on my list to make. However, making a pumpkin pie was my first thing I knew I had to do!

What You Need To Make This Pie Recipe

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*This is not a complete list, please see the recipe card for full ingredient list and instructions*

Pumpkin puree, this is pure pumpkin. I used the roasted pumpkin I made earlier, but you can easily buy the puree. I just love being able to use my own puree for the pumpkin pie!

Refrigerated pie crust, to make pumpkin pie easy to make! I like to buy the refrigerated pie crusts that I can roll out and fit to my own pie pan. 

Maple Syrup I like to use the grade a syrup, which is lighter, but any grade will work.

Brown sugar, this is my preferred brand.

A blend of spices: Cinnamon, Nutmeg, Ginger, Allspice, Cloves

Large eggs

Tips and Substitutions

• Use 1 cup of maple syrup and eliminate the brown sugar.
• Same with brown sugar, eliminate the syrup in the and use all brown sugar.
• If using a refrigerated pie crust, bring it to temp as instructed on the packaging.
• Don’t skip the blind baking on the pie crust, failure to do so can leave you with an unbaked crust on the bottom.
• Use pie weights to keep the crust from puffing up when blind baking. In a pinch, pierce holes all over the crust with the tines of a fork to do the same thing. I used the piercing method with this particular recipe and had no seepage.
• Substitute 2 teaspoons pumpkin pie spice in place of the spices.
• Make pumpkin pie easy 
• Make your own pie crust and use the recipe in this Rhubarb Custard Pie recipe.

Other Great Pumpkin Recipes To Try

Caramel Frosted Pumpkin Pie Coffee Cake

Chocolate Pumpkin Baked Donuts

Drunken Pumpkin Seeds

Paleo Pumpkin Muffins

Pumpkin Biscotti

Praline Pumpkin Muffins

Pumpkin Soup

Pumpkin Spice Fudge

Soft Pumpkin Cookies

*If you made this recipe, please give it a star rating*

Yield: 8

Maple Pumpkin Pie

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

A spiced pumpkin pie sweetened with a combination of brown sugar and maple syrup.

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Ingredients

• 1 refrigerated pie crust
• 2 cups pumpkin purée
• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 2 large eggs plus 1 large egg yolk, room temperature
• 1/3 cup heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice

Instructions

1. 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.
2. In a large mixing bowl, whisk together the pumpkin puree, maple syrup, brown sugar, and eggs. until no clumps remain.
3. Add the heavy cream, vanilla extract, cinnamon, salt, ginger, cloves, nutmeg, allspice. Whisk until smooth.
4. Pour the pumpkin pie filling into the prefaced pie crust. Bake for 65 minutes, or until a knife comes out clean when inserted into the center of the pie.
5. Cool at least 3 hours before serving.

Notes

Tips and Substitutions

• Use 1 cup of maple syrup and eliminate the brown sugar.
• Same with brown sugar, eliminate the syrup in the and use all brown sugar.
• If using a refrigerated pie crust, bring it to temp as instructed on the packaging.
• Don't skip the blind baking on the pie crust, failure to do so can leave you with an unbaked crust on the bottom.
• Use pie weights to keep the crust from puffing up when blind baking. In a pinch, pierce holes all over the crust with the tines of a fork to do the same thing. I used the piercing method with this particular recipe and had no seepage.
• Substitute 2 teaspoons pumpkin pie spice in place of the spices.
• Make pumpkin pie easy 
• Make your own pie crust and use the recipe in this Rhubarb Custard Pie recipe.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 287Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 104mgSodium 262mgCarbohydrates 42gFiber 3gSugar 27gProtein 5g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.