Maple Pumpkin Pie
This Maple Pumpkin Pie combines the creamy richness of traditional pumpkin pie with the natural sweetness of pure maple syrup, creating a cozy, flavorful twist perfect for fall and holiday gatherings. With a flaky crust, spiced pumpkin filling, and optional maple whipped cream topping, this pie is an irresistible treat for Thanksgiving or any autumn occasion. The recipe includes tips for gluten-free, vegan, and kid-friendly variations, making it easy to customize for any table. Indulge in this warm, inviting dessert that captures the best flavors of the season!
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.