Latest Posts
Maple Pumpkin Pie
A Cozy Twist on Classic Pumpkin Pie
There’s something magical about the flavors of fall, and this Maple Pumpkin Pie captures them beautifully. Imagine the creamy, spiced richness of pumpkin pie elevated with a hint of pure maple syrup. This twist adds a cozy depth to the classic, blending the earthy sweetness of maple with the warmth of traditional pumpkin spice. It’s the kind of dessert that fills your home with a comforting aroma and brings everyone together at the table for a slice (or two).
Perfect for Thanksgiving or any autumn gathering, this pie offers a unique spin on a beloved favorite. Whether you’re a longtime pumpkin pie lover or looking for a fresh twist on tradition, this Maple Pumpkin Pie will delight every palate. It’s a dessert that invites you to slow down, savor each bite, and make the most of the season’s sweetest flavors. So, grab a cozy blanket, brew a cup of tea, and let’s make this pie together!
Try some of our other recipes!
Kid-Friendly Tips
Maple Pumpkin Pie is a delicious treat for everyone at the table, but here are a few ways to make it extra kid-friendly:
Reduce the Spice: If your kids prefer milder flavors, you can slightly reduce the amount of ginger or cloves to make the pie less intense while keeping the familiar pumpkin flavor.
Mini Pies: Kids love anything that’s mini-sized! Use a muffin tin to create individual mini pumpkin pies. This also makes it easier for them to handle their own serving without cutting.
Whipped Cream Fun: Let kids help by adding their own whipped cream toppings and a sprinkle of cinnamon or chocolate shavings. This can make dessert more interactive and fun for them!
Serve with a Dip: For kids who are hesitant to try pumpkin pie, consider serving a small side of maple whipped cream or vanilla ice cream as a “dip” for their pie slice. The added sweetness can make it more enticing.
These little adjustments make it easy for even the youngest guests to enjoy this seasonal treat!
Make It Your Own: Maple Pumpkin Pie Variations
One of the best things about this Maple Pumpkin Pie is how versatile it can be. Here are some easy ways to adapt the recipe to suit different tastes and dietary needs:
Gluten-Free: For a gluten-free crust, swap the all-purpose flour for a gluten-free flour blend. Alternatively, you can use a store-bought gluten-free pie crust if you’re short on time.
Vegan-Friendly: To make this pie vegan, substitute the heavy cream with coconut cream (it adds a subtle hint of coconut flavor) and use flaxseed eggs instead of regular eggs. The rich pumpkin and maple flavors will still shine through!
Extra Maple Flavor: For an extra touch of maple, drizzle some maple syrup on top of the whipped cream garnish or swirl a tablespoon into the pumpkin filling before baking.
Spiced Up: If you love a spicier pie, try adding a pinch more cinnamon, ginger, or even a dash of cardamom. You can also sprinkle a bit of pumpkin pie spice on top before serving for extra warmth and fragrance.
Crustless Option: To cut back on carbs or for a unique twist, try making this pie crustless! Simply pour the filling into a well-greased pie dish and bake as directed. It’ll come out with a silky, custard-like texture.
Nutty Crust: Give the pie a nutty twist by adding a handful of chopped pecans to the crust or sprinkling them on top of the whipped cream garnish. Maple and pecan make a delicious pairing!
Mini Maple Pumpkin Pies: If you’re hosting a party, consider making individual mini pies using a muffin tin. Line each cup with a small piece of pie dough, fill with the pumpkin mixture, and bake for about 20-25 minutes or until set.
These variations make it easy to customize this Maple Pumpkin Pie for any gathering or taste preference, so feel free to get creative and make it your own!
Maple Pumpkin Pie
Equipment
- Mixing bowls – for preparing the crust and filling
- Measuring Cups and Spoons: For accurate ingredient measurements.
- 1 Whisk – for mixing the filling
- 1 Pastry cutter or fork – for cutting butter into the crust (if making from scratch)
- 1 Rolling pin – for rolling out the pie crust
- 1 9-inch pie pan – for baking the pie
- Plastic wrap – to chill and store the dough
- Aluminum foil or pie crust shield – to prevent crust from over-browning
- 1 Wire rack – for cooling the pie
- 1 Knife or pie server – for slicing and serving
- 1 Hand mixer or stand mixer – for whipping cream
- 1 Spatula – for spreading or dolloping whipped cream
Ingredients
For the Crust
- 1¼ cups All-purpose flour
- ½ cup Unsalted butter, chilled and cubed
- ¼ cup Ice water
- 1 tbsp Sugar (optional, for a hint of sweetness)
- Pinch of salt
For the Maple Pumpkin Filling
- 1 can (15 oz) Pumpkin puree
- ¾ cup Pure maple syrup (preferably Grade A)
- 1 cup Heavy cream
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- ½ tsp Ground ginger
- ¼ tsp Ground nutmeg
- ¼ tsp Ground cloves
- ¼ tsp Salt
For the Maple Whipped Cream (optional but highly recommended)
- 1 cup Heavy whipping cream
- 2 tbsp Maple syrup
- ½ tsp Vanilla extract
Tips:
- Use Grade A maple syrup for a milder, subtle maple flavor or Grade B for a stronger taste.
- Freshly grated nutmeg enhances the flavor, so if you have it, go for fresh.
Instructions
Prepare the Crust
- In a large mixing bowl, combine the flour, salt, and sugar. Add the chilled butter cubes, and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, until the dough just holds together when pinched. Be careful not to overwork it.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface and place it in a 9-inch pie pan. Trim and crimp the edges as desired, then refrigerate the crust while you make the filling.
Make the Maple Pumpkin Filling
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the pumpkin puree, maple syrup, heavy cream, eggs, and vanilla extract. Whisk until smooth and well combined.
- Add the cinnamon, ginger, nutmeg, cloves, and salt, mixing until all the spices are evenly incorporated.
- Pour the filling into the prepared crust, spreading it evenly.
Bake the Pie
- Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set but still slightly wobbly in the center. If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.
- Let the pie cool completely on a wire rack before serving.
Prepare the Maple Whipped Cream (Optional)
- In a chilled mixing bowl, whip the heavy cream, maple syrup, and vanilla extract until soft peaks form. This adds a deliciously creamy, slightly sweet topping to each slice.
- Serve and Enjoy
- Slice the pie, add a dollop of maple whipped cream, and sprinkle with a dash of cinnamon for an extra festive touch. Serve and enjoy the comforting flavors of fall!
Notes
How to Make It Ahead of Time
If you’re planning for a big gathering or holiday feast, preparing parts of this Maple Pumpkin Pie in advance can be a lifesaver:- Crust: Make the pie crust up to two days in advance. Wrap it tightly in plastic wrap and store it in the fridge. You can also freeze the crust dough for up to a month; just let it thaw in the fridge overnight before rolling it out.
- Filling: The filling can be mixed and stored in the refrigerator up to a day ahead. When you’re ready to bake, simply pour it into the crust and proceed as directed.
- Full Pie: You can bake the entire pie a day in advance and store it in the refrigerator. Let it come to room temperature for about 30 minutes before serving or warm it in the oven for 10 minutes at 300°F (150°C) to refresh the flavors.
How to Store and Reheat
Once your Maple Pumpkin Pie has cooled completely, you’ll want to store it properly to keep it fresh and delicious:- In the Refrigerator: Cover the pie with plastic wrap or store it in an airtight container and keep it in the fridge for up to 3-4 days. This preserves the creamy filling and flaky crust.
- In the Freezer: To freeze, wrap the pie tightly in plastic wrap and then in foil, or place it in a freezer-safe container. It will keep for up to 2 months. For best results, thaw the pie overnight in the refrigerator before reheating.
- Reheating: Warm up slices in the oven at 300°F (150°C) for about 10-15 minutes to revive the pie’s texture and flavors. You can also microwave individual slices for about 20 seconds, though this may soften the crust slightly.
Bring Fall Flavors to Your Table
This Maple Pumpkin Pie brings together the best of fall’s flavors in one delicious bite. With its creamy, spiced pumpkin filling and the natural sweetness of maple syrup, it’s a dessert that feels both nostalgic and refreshingly unique. Whether you’re sharing it with family around a holiday table or savoring a cozy slice by yourself, this pie is sure to become a seasonal favorite.
If you give this recipe a try, We’d love to hear how it turned out! Drop a comment below or tag us on social media with your creations—it’s always a joy to see these recipes come to life in your kitchens. And don’t forget to subscribe to *Satisfy Your Cravings* for more mouthwatering recipes that celebrate every season’s best flavors. Here’s to making delicious memories together!