If you’re a fan of all things pumpkin and crave the cozy flavors of fall, you’re in for a treat with this maple pumpkin pie recipe. This homemade pumpkin pie recipe is ideal for Thanksgiving or anytime you want to enjoy pumpkin pie. This healthy pumpkin pie recipe is made without sugar and sweetened with real maple syrup.
Maple Pumpkin Pie Recipe
This maple pumpkin pie recipe is a tasty twist on your classic pumpkin pie, sweetened with real maple syrup you are in for an extra special tasty treat! If you are looking for a no sugar pumpkin pie recipe that tastes amazing and like the real deal then you will love this maple pumpkin pie recipe.
I like to top this healthy maple pumpkin pie with some homemade whipped cream or vanilla ice cream. I promise you are in for a treat with this easy pumpkin pie recipe!
Pumpkin season can not come quickly enough for me. Honestly, I don’t ditch the pumpkin goodies ever, but I do ramp up enjoying them as fall starts sneaking in. The classic flavors of pumpkin, maple, and apples are my focus when making tasty treats during the fall months.
From apple muffins to pumpkin chocolate chip muffins, pumpkin chocolate chip pancakes, and pumpkin banana bread for breakfast. To maple pumpkin bread and pumpkin apple bread for snacks. Some pumpkin pasta sauce for dinner.
Then I enjoy making some amazing pumpkin desserts that include pumpkin spice cake, pumpkin chocolate chip cookies, and pumpkin pie from scratch the pumpkin recipes are plentiful! My favorite recipe to make and enjoy though is pumpkin pie. I love all pumpkin pies recipes, I have yet to find one that I did not love.
Ok, so now that I got off topic just a bit let’s get back to this amazing homemade maple pumpkin pie!
If you have never made a homemade pumpkin pie, do not be afraid of making them. There is not much more effort or prep time needed than when you toss a frozen pumpkin pie in the oven. A few extra minutes of work, but that extra work is so worth the amazing flavor
If you are looking for a sugar-free pumpkin pie, this maple pumpkin pie filling is a great one. Instead of using sugar to sweeten the pumpkin pie, it uses real maple syrup.
Easy Pie Recipes
- The Best Apple Pie
- Cinnamon Apple Pie
- Lemon Meringue Pie
- Blueberry pie
- Pecan pie
- Cherry pie
- Sweet Potato Pie
- Sweet potato pie with marshmallow meringue topping
Tips for Making this recipe
Use Quality Ingredients. Start with high-quality ingredients, including fresh pumpkin puree, pure maple syrup, and good-quality spices. These ingredients will greatly impact the flavor of your pie.
Thoroughly Mix the Pie Filling. Make sure to thoroughly mix the pumpkin puree, eggs, cream, and spices. This ensures a smooth and consistent filling.
Prevent Overfilling the pie crust. Avoid overfilling the pie crust, as the filling can expand slightly as it bakes. Leave a little space at the top to prevent spills.
Protect the Crust Edges. To prevent the crust edges from over-browning, you can use a pie shield or aluminum foil to cover them during baking. Remove the shield in the last 15-20 minutes of baking to allow the edges to brown.
Cool Gradually. Allow your pumpkin pie to cool at room temperature before refrigerating. A sudden change in temperature can cause cracks to form on the surface.
Pie Crust Tips for this recipe
Homemade vs. Store-Bought Crust. While store-bought pie crusts are convenient, making your own from scratch can take your pumpkin pie to the next level. Homemade crusts tend to be flakier and tastier.
Even thickness crust. If you are using homemade pie crust, sprinkle some all purpose flour on the counter or your workspace. Then place the pie crust ball and roll it out using a rolling pin on the lightly floured surface. Roll out the pie dough into a circle that’s slightly larger than the diameter of your pie pan. Roll from the center outwards, rotating the dough as you go to maintain an even thickness.
Be gentle with the crust. Even if you are using a store bought crust you want to be gentle. When placing the pie crust in the pie pan, gently lift the edges of the dough and let it drape into the pan. Avoid stretching or pulling the dough, as this can lead to shrinkage during baking.
Pumpkin Pie Serving Ideas
Whipped Cream Swirls. Add a generous dollop of freshly whipped cream on top of each slice. Use a piping bag and a star tip to create beautiful whipped cream swirls. A sprinkle of cinnamon or grated nutmeg on the cream adds a finishing touch.
Caramel Drizzle. Drizzle warm caramel sauce over the pie slice just before serving. The combination of caramel and pumpkin is heavenly.
Ice Cream Pairing. Serve your pumpkin pie slice with a scoop of vanilla or cinnamon ice cream for an extra indulgent dessert.
Maple Syrup Drizzle. This maple pumpkin pie has the perfect maple flavor hint, you can add to the flavor by adding some whipped cream and then a drizzle of maple syrup on top.
How to Store Pumpkin Pie
Allow the pumpkin pie to cool completely at room temperature after baking. This can take a few hours. I suggest letting it sit on a wire rack for at least 2 hours. Once the pie has cooled, cover it loosely with plastic wrap or aluminum foil. Make sure the wrap doesn’t touch the surface of the pie to avoid sticking. Put the pie in the fridge to store.
How long is Pumpkin Pie Good For?
Pumpkin pie is best when consumed within 3 to 4 days of baking. As time passes, the crust may become soggy due to the moisture from the filling.
Can you freeze pumpkin pie?
Yes, you can freeze pumpkin pie. You can freeze pumpkin pie as a whole pie or as individual slices.
If you are going to be freezing the pie I suggest using an aluminum foil pie pan.
How to Freeze Pumpkin Pie
Freeze the whole pie. Allow the baked pumpkin pie to cool completely at room temperature after taking it out of the oven. Once the pie has cooled, wrap it tightly with plastic wrap or aluminum foil. Make sure the wrap is secure and covers the entire pie to prevent freezer burn. For added protection, you can place the wrapped pie in a resealable plastic freezer bag or wrap it in an additional layer of aluminum foil. Place the wrapped and labeled pumpkin pie in the freezer. It can be stored in the freezer for up to 1-2 months.
Free Individual Slices. To freeze individual slices, first allow the pie to cool completely, then wrap each slice tightly in plastic wrap and place them in an airtight container or a freezer-safe bag. For added protection, you can place the wrapped pie in a resealable plastic freezer bag or wrap it in an additional layer of aluminum foil. Place the wrapped and labeled pumpkin pie in the freezer. It can be stored in the freezer for up to 1-2 months.
To thaw the frozen pumpkin pie, transfer it from the freezer to the refrigerator. Allow it to thaw in the refrigerator for several hours or overnight.
How to Crimp a Pie Crust
There are a few different crimping styles to choose from. Here are three common ones:
Pinch or Finger Crimp. Using your thumb and index finger, pinch the crust edge at regular intervals around the rim, creating a series of small “V” shapes. This is a classic and simple method.
Fork Crimp. Press the tines of a fork into the crust’s edge all the way around the pie. This creates a uniform, decorative pattern that’s both quick and easy.
Fluted Edge. To create a fluted edge, use your index finger to press down on the inside of the crust edge while using your thumb and index finger of your other hand to pinch the outside edge, creating a scalloped or wave-like pattern. Repeat this process around the entire edge.
Homemade or packaged pie crust?
When you are making this maple pumpkin pie you can use either homemade pie crust or a prepared pie crust. I personally like homemade pie crust when I am making pies.
If you want to lower the sugar some more, then you will want to use your favorite sugar-free pie crust however I love a flaky homemade pie crust with all of my pies.
Homemade pumpkin puree or canned pumpkin puree?
For this maple pumpkin pie recipe, you can use canned pumpkin puree or homemade pumpkin pie. I do prefer using homemade, however, if you are running short on time the canned stuff will work just fine!
Why did my pumpkin pie crack?
If you find a crack in your pie that means it is overcooked. However, that doesn’t mean you ruined the pie! The pie will still taste amazing! It takes a few times to bake a pumpkin pie to get the baking times just right and to learn when to pull it out of the oven at the perfect time.
How to fix a Cracked Pumpkin Pie
If you end up with a crack on the top just spread some whipped cream on the top and dust with a little cinnamon and act like the crack isn’t even there!
I have overbaked a pumpkin pie more times than I want to admit, due to baking all of my Thanksgiving desserts at the same time as the kids running around the house. It still tastes great, it just has a crack in it.
How to Check for a Pumpkin Pie Being fully Cooked
Remember that the residual heat from the pie continues to cook the filling after it’s removed from the oven. Once you’re confident that the pie is done, remove it from the oven and allow it to cool on a wire rack. As it cools, it will continue to set. Here’s how to tell when your pumpkin pie is done:
Visual Inspection. The edges of the pie crust should be golden brown, and the center should be slightly puffed up. The filling should be set but still slightly jiggly in the center. If the edges are too dark or the center is excessively jiggly, it may need more time in the oven.
The Knife or Toothpick Test. Insert a knife or a toothpick into the center of the pie, about 1 inch from the edge. If it comes out clean, with no liquid filling sticking to it, the pie is done. However, if you see wet filling clinging to the knife or toothpick, it needs more time.
Shake Test. Gently shake the pie dish. The center of the pie should jiggle slightly, like a gentle wave, while the edges should remain firm. If the whole pie wobbles, it needs more time. You’re looking for a gentle, uniform jiggle in the center.
Internal Temperature. You can use an instant-read thermometer to check the internal temperature of the pie. The filling should reach 175°F to 180°F (80°C to 82°C). Insert the thermometer into the center of the pie without touching the bottom crust.
Do you put egg wash on pumpkin pie crust?
You don’t need to put an egg wash on the pie crust for a pumpkin pie. Unlike some other pies, like fruit pies, where an egg wash is used to create a glossy finish or seal the crust, pumpkin pie is usually baked without a top crust.
However, if you decide to make a decorative top crust for your pumpkin pie, such as a lattice or cut-out design like leaves, you may use an egg wash to enhance its appearance. In this case, you can beat an egg with a small amount of water and brush it lightly over the top crust just before baking. This will give the crust a shiny finish and a golden color.
Do I need to blind bake homemade pie crust?
Yes. it is recommended to prebake or partially bake the homemade pie crust, a technique known as blind baking. Blind baking helps ensure that the crust is fully cooked and maintains its texture, preventing it from becoming soggy when you add the wet pumpkin pie filling.
How to Blind Bake a Pie Crust
Prepare the Crust. Roll out your homemade pie crust and place it in the pie pan, ensuring it is properly fitted. Trim any excess dough from the edges, leaving a small overhang if you plan to create a decorative edge.
Chill the Crust. Place the pie crust-lined pan in the refrigerator or freezer for about 15-30 minutes. This helps firm up the dough and reduces the risk of shrinkage during baking.
Preheat the Oven. Preheat your oven according to the temperature specified in your pumpkin pie recipe.
Use Pie Weights. Line the chilled crust with parchment paper or aluminum foil, making sure it covers the entire crust, including the edges. Fill the lined crust with pie weights (ceramic or metal beads) to prevent the crust from puffing up or slumping during baking. If you do not have pie weights then you can use dried beans.
Blind Bake. Place the pie pan with the weighted crust in the preheated oven and bake for about 15-20 minutes or as directed by your recipe. This initial bake helps set the crust and gives it a head start on cooking.
Remove Pie Weights. Carefully remove the parchment paper or foil along with the pie weights. If any parts of the crust have puffed up, gently press them down with the back of a spoon.
Maple Pumpkin Pie Ingredients
- Pie crust. The foundation of any good pie, the crust provides a crispy, buttery contrast to the creamy pumpkin filling. You can use a store-bought crust or make your own from scratch.
- Eggs. Eggs act as a binder in the filling, helping it set as it bakes. They also contribute to the pie’s rich and smooth texture. You want to use large eggs in this pumpkin pie recipe.
- Pumpkin puree. The star of the show! Pumpkin puree is what gives this pie its signature flavor and vibrant orange color. Opt for canned pumpkin puree or using homemade pumpkin puree.
- Heavy cream. Heavy cream adds a luxurious creaminess to the filling, making each bite velvety and irresistible.
- Pure maple syrup. The secret ingredient that sets this pie apart from the rest. Pure maple syrup infuses the pie with a sweet, earthy richness that complements the pumpkin beautifully. It is a must to use real maple syrup and not imitation maple syrup.
- Ground cinnamon. Cinnamon is a classic spice that pairs wonderfully with pumpkin.
- Pumpkin pie spice. A blend of spices like nutmeg, cloves, ginger, and allspice, pumpkin pie spice elevates the overall flavor. You can use store bought pumpkin spice or homemade pumpkin pie spice.
- Salt. The salt balances the sweetness and enhances the flavors of all the other ingredients. It’s a small but crucial component.
How to Make Maple Pumpkin Pie
If you plan to use homemade pumpkin puree and a homemade pie crust, it’s a good idea to prepare them in advance. Just remember not to bake the crust before adding the pie filling!
Preheat the oven. Start by preheating your oven to 350°F (175°C).
Prepare the pie plate. Spray a 9-inch pie plate with nonstick cooking spray or rub a thin layer of butter on the bottom and sides of the plate.
Prepare the crust. Line a 9-inch pie dish with your pie crust dough, crimping the edges. If you’re using a pre-made pie crust, simply unroll it or place it in the pie plate according to the recipe’s instructions. If you’re making your own pie crust, roll it out and carefully transfer it to the pie plate, gently pressing it against the bottom and sides.
In a small bowl mix together the cinnamon, pumpkin pie spice, and salt using a whisk. Set this bowl aside for now.
In a large bowl using a whisk to beat the eggs until they’re well-mixed. Once they’re all whisked up, add in the pumpkin puree and give it a good stir until everything is nicely blended.
Next, add the heavy cream. Pour it into the large bowl with the egg and pumpkin mixture, and stir it well.
Now, add the maple syrup and mix that in well.
Add the mixture of cinnamon, pumpkin pie spice, and salt into the large bowl with everything else, and make sure it’s all mixed in nicely.
Gently pour the pumpkin pie mixture into the pie crust.
Bake your pie at 350 degrees for 60-70 minutes.
Place the pie on a cooling rack for 2 hours to cool and set.
Pumpkin Dessert Recipes
- pumpkin pie from scratch
- pumpkin spice cake
- pumpkin chocolate chip cookies
- Caramel Pumpkin Latte
- Pumpkin Brownies
Maple Pumpkin Pie Recipe
- If you plan to use homemade pumpkin puree and a homemade pie crust, it’s a good idea to prepare them in advance. Just remember not to bake the crust before adding the pie filling!
- Preheat the oven. Start by preheating your oven to 350°F (175°C).
- Prepare the pie plate. Spray a 9-inch pie plate with nonstick cooking spray or rub a thin layer of butter on the bottom and sides of the plate.
- Prepare the crust. Line a 9-inch pie dish with your pie crust dough, crimping the edges. If you’re using a pre-made pie crust, simply unroll it or place it in the pie plate according to the recipe’s instructions. If you’re making your own pie crust, roll it out and carefully transfer it to the pie plate, gently pressing it against the bottom and sides.
- In a small bowl mix together the cinnamon, pumpkin pie spice, and salt using a whisk. Set this bowl aside for now.
- In a large bowl using a whisk to beat the eggs until they’re well-mixed. Once they’re all whisked up, add in the pumpkin puree and give it a good stir until everything is nicely blended.
- Next, add the heavy cream. Pour it into the large bowl with the egg and pumpkin mixture, and stir it well.
- Now, add the maple syrup and mix that in well.
- Add the mixture of cinnamon, pumpkin pie spice, and salt into the large bowl with everything else, and make sure it’s all mixed in nicely.
- Gently pour the pumpkin pie mixture into the pie crust.
- Bake your pie at 350 degrees for 60-70 minutes.
- Place the pie on a cooling rack for 2 hours to cool and set.
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