Print

Maple Pumpkin Pie

maple pumpkin pie - featured image
Print Recipe

This easy maple pumpkin pie features a silky, spiced filling sweetened with pure maple syrup, making it a crowd-pleasing Thanksgiving dessert. Simple ingredients and a foolproof method ensure a perfectly smooth, flavorful pie every time.

Ingredients

Scale
  • 1 3/4 cups (15 oz) pure pumpkin puree (not pumpkin pie filling)
  • 3/4 cup pure maple syrup (Grade A amber recommended)
  • 1/4 cup brown sugar
  • 3 large eggs, room temperature
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • Optional: whipped cream for garnish
  • Optional: maple candied pecans for garnish
  • Optional: extra ground cinnamon or nutmeg for dusting

Instructions

  1. Preheat oven to 425°F (220°C). Place oven rack in the lower third.
  2. Roll out pie crust and fit into a 9-inch pie pan. Trim and crimp edges as desired. Chill crust in fridge while preparing filling.
  3. In a large mixing bowl, whisk together pumpkin puree, maple syrup, and brown sugar until smooth.
  4. Add eggs one at a time, whisking well after each addition.
  5. Pour in heavy cream and milk. Stir in vanilla extract.
  6. Add cinnamon, ginger, nutmeg, cloves, and salt. Whisk until fully blended.
  7. Optional: For extra silky filling, blend mixture in a blender for 20-30 seconds.
  8. Pour filling into chilled crust and smooth top with a spatula.
  9. Bake at 425°F for 15 minutes. Without opening oven, reduce temperature to 350°F (175°C) and bake for 35-40 minutes more.
  10. Pie is done when edges are set and center jiggles slightly. If crust browns too quickly, cover edges with foil or pie shield.
  11. Remove pie from oven and cool on a rack for at least 2 hours before slicing.
  12. Serve topped with whipped cream, candied pecans, and a sprinkle of cinnamon or nutmeg if desired.

Notes

For a dairy-free version, substitute heavy cream and milk with full-fat coconut milk. Use a gluten-free crust for gluten-free diets. Blind-bake crust for 10 minutes at 375°F if you want extra insurance against soggy bottoms. Chill pie before slicing for perfect wedges. Pie can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: maple pumpkin pie, Thanksgiving dessert, easy pumpkin pie, maple syrup pie, autumn baking, holiday pie, spiced pumpkin pie

Find it online: https://jodierecipes.com/maple-pumpkin-pie-recipe-easy-silky-and-spiced-thanksgiving-dessert/