This easy Maple Pumpkin Pie takes the beloved fall classic to the next level! The maple syrup brings a robust fall flavoring to an otherwise traditional pumpkin pie.
Happy November friends!
Wow, can you believe I just said that? I've already had a morning full of Michael Bublé Christmas songs so... tis the season! While I love Christmas, what I love even more is the two month period leading up to it. The baking, festivities, movies, plays, and all around joy fill my festive soul. Many say that the "holiday season" begins in the last half of November, but I beg to differ. In my world, the holiday season begins today, November 1st.
So, what better way to kick off the start of the start of the holiday season than with a fun twist on a Thanksgiving classic. This maple pumpkin pie is the perfect combination of sugar and spice. I especially love how the maple syrup adds a complex flavor to a pretty simple pie.
It is the perfect easy recipe to whip up for any holiday event. Even if that event is a Hallmark Countdown to Christmas marathon on your couch... No judgment here!
If pumpkin pie isn't your thing, you can find plenty of other options here.
Let's make it!
Why do we make pumpkin pie for Thanksgiving?
Popular in both the US and Canada, pumpkin pie has been the main event on the dessert table for hundreds of years. I mean, a version of it can be traced back to the 1670s! It is a dessert pie made with a spiced pumpkin custard filling. Pumpkins are a symbol of harvest time and are in season during fall and early winter.
What does maple taste like?
True maple syrup has a clean yet rich flavor with woodsy hints of caramel, vanilla, and prune. It's complexity makes for a beautiful addition to something simple, like pumpkin.
Maple Pumpkin Pie Ingredients:
To make this easy maple pumpkin pie, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions!
- Eggs - 2 eggs to be exact
- Pumpkin - You will only need one 15 ounce can of pure pumpkin for this pie. I always use Libby's!
- Evaporated milk - You can usually find this in the coffee section of your grocery store.
- Maple syrup - The star of the show! For the best flavor I use 100% pure maple syrup.
- Sugar - Just a little bit of sugar is called for in this recipe, but if you aren't a sweets lover you could even omit all together and just use the maple syrup.
- Pumpkin pie spice - This homemade pumpkin pie spice is my go to, but store bought works too.
- Pie crust - For this pie you just need one batch of crust. You can make your own batch of crust or grab a box of premade at the store. Either work, but my homemade pie crust is what I use for every pie that I make! It's super easy and way better than store bought!
How to Make Maple Pumpkin Pie:
To make this Maple Pumpkin Pie, simply:
- Prep oven - Preheat oven to 425°.
- Combine all ingredients - In the bowl of an electric mixer fitted with the paddle attachment, combine eggs, pumpkin, evaporated milk, sugar, maple syrup, salt, and pumpkin pie spice. Beat until smooth.
- Prepare pie crust - Place pie crust into a greased 9 inch pie plate. Trim edges.
- Add filling - Pour the pumpkin pie filling into the prepared pie crust. Wiggling it a little bit so that it settles evenly.
- Bake - Bake at 425° for 15 minutes, then reduce heat to 350 degrees for 40-50 minutes. Pie should be set in the middle and crust should be golden.
- Cool & set - Cool on wire rack and refrigerate at least 2 hours, preferably overnight.
NOTES:
Leaf topping: If you like a decorative topping like myself, simply cut out your favorite shapes with any leftover pie crust, brush with egg wash, and bake those on a baking sheet about 10 minutes or until they are a golden brown.
Frosted cranberries: Sugared cranberries are a beautiful topping for the holidays!
To store: Keep tightly wrapped in plastic wrap or an airtight container in fridge for up to 4 days.
To freeze: Can be frozen in an airtight container for up to 2 months.
Variations:
- Add nuts, such as crushed pecans, to the topping
- Have no topping
- Omit the ¼ cup sugar. I like my pumpkin pie sweet so I recommend keeping it, but if you are against it will work too.
More Fall Desserts You’ll Love!
- Homemade Buttery Pie Crust
- Homemade Pumpkin Pie Spice
- Apple Cider Blondies
- Easy Spiced Snickerdoodles
- Pumpkin Spice Madeleines With Maple Glaze
- Caramel French Toast Bake With Berry Sauce Topping
- Cinnamon Banana Bread
- Pumpkin Pecan Fudge
Maple Pumpkin Pie
This easy Maple Pumpkin Pie takes the beloved fall classic to the next level! The maple syrup brings a robust fall flavoring to an otherwise traditional pumpkin pie.
Ingredients
- 2 eggs
- 15 ounce can pure pumpkin
- 1 cup evaporated milk
- ¼ cup sugar
- ½ cup maple syrup
- ½ teaspoon salt
- 2 ½ teaspoons pumpkin pie spice
- 1 batch pie crust or 1 box storebought
Instructions
- Prep oven - Preheat oven to 425°.
- Combine all ingredients - In the bowl of an electric mixer fitted with the paddle attachment, combine eggs, pumpkin, evaporated milk, sugar, maple syrup, salt, and pumpkin pie spice. Beat until smooth.
- Prepare pie crust - Place pie crust into a greased 9 inch pie plate. Trim edges.
- Add filling - Pour the pumpkin pie filling into the prepared pie crust. Wiggling it a little bit so that it settles evenly.
- Bake - Bake at 425° for 15 minutes, then reduce heat to 350 degrees for 40-50 minutes. Pie should be set in the middle and crust should be golden.
- Cool & set - Cool on wire rack and refrigerate at least 2 hours, preferably overnight.
Notes
- Leaf topping: If you like a decorative topping like myself, simply cut out your favorite shapes with any leftover pie crust, brush with egg wash, and bake those on a baking sheet about 10 minutes or until they are a golden brown.
- Frosted cranberries: Sugared cranberries are a beautiful topping for the holidays!
- To store: Keep tightly wrapped in plastic wrap or an airtight container in fridge for up to 4 days.
- To freeze: Can be frozen in an airtight container for up to 2 months.
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Did you make this recipe?
I can’t wait to hear what you think of this Maple Pumpkin Pie! When you make it, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!
I like to try different p. pie recipes and I also love maple syrup.
This was delicious! I like to use fresh roasted pumpkin and roasted sweet potatoes in my pies. I had a lot of leftover purée in freezer from T Giving. My daughter decided to make us a pie last night. Yay! She added a tsp of vanilla extract, reduced the pumpkin pie spice by 1/2 tsp and added 1/2 tsp Saigon Cinnamon (it’s xtra cinnamon-y!).
Your pie looks very festive and beautiful!! Thanks for sharing the recipe!
That pie looks so beautiful I wouldn't want to eat just so I don't ruin it.
Believe me, it was eaten!! Ha!