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    Home » Harvesting » Dessert Recipes

    Maple Pumpkin Pie with Cinnamon Whip Topping

    Published: Nov 1, 2020 · Modified: Nov 14, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A spiced pumpkin pie sweetened with a combination of brown sugar and maple syrup.
    Slice of Pumpkin Pie on a plate
    Pin image for Maple Pumpkin Pie.

    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.

    1 slice of maple pumpkin pie on a plate topped with whipped cream and cinnamon sprinkles

    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!

    overhead shot of the whole baked pie

    What You Need To Make This Pie Recipe

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    *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.
    One slice of Maple Pumpkin Pie with whipped cream topping and the pie plate in the background

    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*

    Slice of Pumpkin Pie on a plate

    Maple Pumpkin Pie

    Shelby Law Ruttan
    A spiced pumpkin pie sweetened with a combination of brown sugar and maple syrup.
    4.79 from 14 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 1 hr 5 mins
    Total Time 1 hr 15 mins
    Course Family Recipes
    Cuisine American
    Servings 8
    Calories 287 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 refrigerated pie crust
    • 2 cups pumpkin purée
    • ½ cup maple syrup
    • ½ cup brown sugar
    • 2 large eggs plus 1 large egg yolk room temperature
    • ⅓ cup heavy cream
    • 2 teaspoons vanilla extract
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon allspice

    Instructions
     

    • 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.
      prep pie crust
    • In a large mixing bowl, whisk together the pumpkin puree, maple syrup, brown sugar, and eggs. until no clumps remain.
      mixing pie filling
    • Add the heavy cream, vanilla extract, cinnamon, salt, ginger, cloves, nutmeg, allspice. Whisk until smooth.
    • 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.
      unbaked pie
    • Cool at least 3 hours before serving.
      baked pie cooling

    Video

    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

    Serving: 1gCalories: 287kcalCarbohydrates: 42gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 6gCholesterol: 104mgSodium: 262mgFiber: 3gSugar: 27g
    Keyword Homemade Pumpkin Pie, Maple Pumpkin Pie, Pumpkin Pie
    Tried this recipe?Let us know how it was!
    « Bread and Butter Pickles Recipe
    Pumpkin Soup with Sage Browned Butter »

    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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      November 24, 2020 at 12:39 pm

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    Welcome! I'm Shelby, author of Honeybunch Hunts. I grew up with self sustaining parents and enjoyed the fruits of their harvest. This website is dedicated to recipes to preserve that harvest, and how to be self sustainable along....

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