This Maple Pumpkin Pie is going to change your Thanksgiving (and any holiday!) dessert game. Maple syrup does a lot of the heavy lifting sweetening this dessert, giving this pumpkin pie a healthy twist without skimping on deliciousness!
Why I Love This Recipe
- Classic Fall Dessert: Perfect for Thanksgiving or any holiday soirée, it’s a crowd-pleaser that never disappoints.
- Healthy Twist: Sweetening with maple syrup not only adds a touch of decadence but also brings a healthier spin to this classic recipe.
- Easy to Make: Whipping up this Maple Pumpkin Pie is a breeze, ensuring a stress-free and delightful baking experience for even the busiest holiday preparations.
The Ingredients
- Pumpkin puree: The star of the show. You can go for canned or homemade depending on your preference.
- Maple syrup: Opt for the good stuff – pure, golden maple syrup for a natural sweetness boost.
- Brown sugar: For some extra sweetness and depth of flavor.
- Eggs and Evaporated milk: The dynamic duo that ensures your pie is creamy, dreamy, and downright irresistible.
- Pumpkin Pie Spice: Or a mixture of spices (cinnamon, ginger, allspice, nutmeg and cloves) if you don’t have pumpkin pie spice on your shelf.
- Pie Crust: Whether you go for store-bought or homemade, a buttery pie crust is the foundation of perfect pumpkin pie. To up the game and add some whimsy to my pie, I like to decorate it using these leaf pie crust cutouts.
How to Make Maple Pumpkin Pie
- Make the Pie Dough: Prepare pie dough and store in the refrigerator while you make the filling. Detailed pie dough instructions are in the recipe card below. Or check out this post to learn How to Make the Perfect Pie Crust.
- Make the Filling: Place the filling ingredients in a bowl and whisk until thoroughly combined.
- Roll Out Pie Crust: Place the pie crust dough between two pieces of parchment paper and roll out to a 1/4 inch thickness and 2 inches wider than your pie dish. Place the crust into a deep dish pie pan and mold into the shape of the dish.
- Par Bake the Crust: Take the tines of a fork and poke a few indentations in the bottom of the pie crust, making sure not to go all the way through. Place a piece of parchment paper on top of the pie crust and fill it with dried beans or pie weights. Bake the crust for 15 minutes, remove the parchment paper and beans or weights.
- Fill and Bake: Pour the pumpkin filling mixture into the par-baked deep dish pie crust. Bake for 1 hour and 15 minutes or until the center of the pie is set.
- Cool, Refrigerate and Serve: Cool and refrigerate until cold. Serve topped with whipped cream if desired.
I tested this recipe repeatedly over the course of a few days, trying each time to make the filling a bit lighter and less sugary than many of the other pumpkin pie recipes I’ve baked in the past. Finally, I got it just right. This pumpkin pie is airy and creamy and has a rich maple flavor that will remind you of all things fall. Just because Thanksgiving only happens once a year doesn’t mean you can’t keep the great taste of the holiday going the other 364 days of the year. You can make this sweet treat all year long. Now that’s something to be thankful for!
Love Maple Pumpkin Pie? Try These!
What are your go-to holiday desserts? Let me know in the comments below and tag me on social media if you make any of these!
Maple Pumpkin Pie
Pumpkin Pie is a staple on many Thanksgiving tables every year. This healthier twist is sweetened with maple syrup and absolutely delicious!
Ingredients
Maple Pumpkin Pie Filling Ingredients:
- 2 large eggs, whisked
- 15 ounces pumpkin puree (canned or homemade)
- 1/4 cup maple syrup
- 1/2 cup brown sugar, packed
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 12 ounce can evaporated milk
Pie Crust Ingredients (makes 1 deep dish pie crust):
- 1 1/3 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 cup butter, cubed and chilled
- 2-3 tablespoons water
Instructions
Pie Crust Instructions (if making homemade dough):
- Place the first 3 pie dough ingredients in a food processor and pulse.
- Add cold butter and using on/off turns, process until coarse meals forms.
- Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
- Form dough into a disk, wrap in parchment paper or plastic wrap and refrigerate 1 hour or until cold.
Maple Pumpkin Pie Instructions:
- Preheat oven to 350°F.
- Place all of the filling ingredients in a bowl and whisk until thoroughly combine.
- Place the pie crust dough between two pieces of parchment paper and roll out to a 1/4 inch thickness. The diameter should be 2 inches wider than your pie dish.
- Place the dough into a deep dish pie pan and mold into the shape of the dish (I like to fold the outer crust under itself to make a lip and then take a fork, gently pressing down around the pie crust, to make a pattern around the outer edge of the crust).
- Take the tines of a fork and poke a few holes in the bottom of the pie crust several times, making sure not to go all the way through (this will keep bubbles from forming in the pie crust when you bake it).
- Place a piece of parchment paper on top of the pie crust and fill it with dried beans or pie weights (you can reuse the dried beans afterwards).
- Bake the dough for 15 minutes, remove the parchment paper and beans or weights.
- Pour the pumpkin filling mixture into the par-baked deep dish pie crust.
- Bake for 1 hour and 15 minutes or until the center of the pie is set.
- Cool and refrigerate until cold. Serve topped with whipped cream.
Nutrition
Calories: 275kcal | Carbohydrates: 30g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 84mg | Sodium: 450mg | Potassium: 301mg | Fiber: 2g | Sugar: 26g | Vitamin A: 8789IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 1mg
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If I use a store bought crust do I still have to par bake it?
Yes. Par baking helps the pie crust not get soggy.
I noticed that this pie crust recipe does not call for vegetable shortening like in your video. Which would be better to follow to make the maple pumpkin pie? n Thanks.
You can do either way, but for this recipe I like the all butter crust.
Is this freezable? And if so, should I just freeze it after it’s baked completely? How long can it last in the freezer? Thanks.
Hi…
I made this a year ago and I could have sworn that you didnt use brown sugar in it?
Did you change the recipe?
Thanks!
I made this pumpkin pie for Thanksgiving this year, and it’s the ONLY pumpkin pie my 2 year old daughter would eat. Thanks so much for sharing!
You could mix soy or rice powder with equal part boiling water to get a similar consistency to evaporated milk. You can also boil down soy or almond milk to get the same effect. Hope this helps!
Hi Catherine! Are there other non dairy options I can use in place of evaporated milk? I hate using non dairy creamer but Im wondering if that will b a similar consistency as opposed to soy or coconut milk. Thanks so much 🙂
Thank you for a wonderful recipe! I have never been a fan of pumpkin pie. But my son asked for some. When I said I have never made one, he immediately suggested: why don’t you get a recipe from weelicious :)?
So I did and all of us really enjoyed this! I also had more filling than fit in my pan and just baked it on its own in a small glass bowl. Next time I will skip the pie and just make that!