If you love a classic pumpkin pie, you are going to love this variation. It is a Maple Pumpkin Pie with Pomegranate Molasses. The pie is sweetened with maple syrup and drizzled with thick pomegranate molasses.
What Makes This Pumpkin Pie Different?
This pie is made with maple syrup for part of it's sweetener. If you are wondering why this is so good, trust me when I say pumpkin and maple were made for each other. They are the quintessential fall flavor combo!
This pie is made with my favorite pie dough. I wrote a post all about these finer points of making an amazing pie crust you will want to check out.
Last, it is topped with sweet and thick pomegranate molasses. If you have never heard of this, I will explain all about it below.
Just as a note, do not feel like you have to use the pomegranate molasses, this pie is amazing on it's own too!
- Pumpkin Puree- If you are buying it canned, make sure it is puree and not pie mix.
- Maple Syrup
- Brown Sugar- I add in a little brown sugar for more depth of flavor
- evaporated milk
- pomegranate molasses
- pie dough
Notes For The Perfect Pumpkin Pie
- Start with a good pie crust. It seems like it isn't that important, but trust me, it is!
- The pie filling is simple to make, the only thing to be mindful of is baking time. Don't under bake, but also be mindful not to over bake. I always use the jiggle test. When you jiggle GENTLY, the whole pie should move together, not look like it is still liquid.
- Make sure and store this in the fridge. Some pies can sit at room temp, but pumpkin pie really shouldn't. Not only is the texture better when it is chilled, but this pie has eggs and milk in it, so refrigeration is best.
How To Roast A Pumpkin For Pie Making
You can always buy your pumpkin if you prefer, but there is something really satisfying about roasting your own. Let me teach you how to do this. I promise it is much easier than you might think.
Let's talk pumpkins. This is not the place where you want a large pumpkin. I prefer the smaller, sweeter pumpkins for my pies. You also want to avoid ornamentals. Sugar Pie is the most common one I use, but you can also use baby Pam, Baby Bear, Spookie, etc. There are some great varieties out there.
Cut your pumpkin in half and scoop out the seeds. Lay the pumpkin face down on a parchment-lined baking sheet.
Bake at 400 degrees until it is tender.
Then scoop out the pumpkin and blend until fairly smooth. Allow it to cool and it is ready to use.
The Perfect Pie Dough
As noted above, I write a great blog post all about pie dough making. Even though it is so much simpler to buy the shell, it tastes so much better to make it on your own. Plus, it is a good skill to have!
Start by mixing your pie dough and chilling all the way before starting.
On a lightly floured surface, using your pan as a guide, roll your dough. If you read the post, you know your dough needs to stay chilled. Don't stress yourself out with this, but just don't walk away and leave this to warm on the countertop.
I used this tart pan for the pie. So, roll your dough the size of the tart pan with several inches of overhang.
Carefully press the rolled pie dough into the pan. I like to roll the dough over my rolling pin, then unroll over the pan. This method keeps the dough from stretching and tearing.
Trim the top edge and place it in the fridge while you mix your filling. I also cut some leaves for topping, this is optional but makes for a really pretty pie. Make sure and chill these as well.
The Pumpkin Pie Filling
The best thing about pumpkin pie filling is it is so simple to throw together!
I like to mix my eggs first, make sure they are blended well. Then add everything else in and mix.
Pour it all into your pie shell, top gently with the leaves if you are using it. They just sit right on top of the filling.
Bake the pie until it is set. I always test by jiggling gently.
I let my pie cool on the countertop, then move to the fridge. Also, in my opinion, pumpkin pie is so much better when it is chilled.
What Is Pomegranate Molasses And How Do I Make It?
What is pomegranate molasses? It is a staple in middle-eastern cuisine as a condiment. It is thick, sweet, and totally delicious. You can buy it if you like, but it also pretty simple to make.
Well, it does take a little time. But, simple.
Add your pomegranate juice, sugar, and lemon juice to a thick bottom pan.
Cook it over low-medium heat for about 30 minutes, stirring frequently until it is reduced and has thickened.
That is it!
Plating The Pumpkin Maple Pie With Pomegranate Molasses All Together.
Now it is time to put all this together! I like to drizzle my plate with pomegranate molasses. Slice your pumpkin pie. Add the slices to your plate.
We love our pie with ice cream or even whipped cream.
It's ready to go and ready to enjoy!
Or you can drizzle it over the top for the a more generous serving of the molasses.
FAQ Maple Pumpkin Pie With Pomegranate Molasses
No way! You can always buy pumpkin puree. Canned puree is still really good and I use it all the time.
Yes, a round 9-inch circle works well. I love the shape of this rectangle, but the circle is traditional and beautiful too. Just know the cooking time will be slightly longer as the pie will be thicker.
Not at all. You can leave it out all together and this pie is still delicious!
I like to use the jiggle test. GENTLY jiggle the pie. When it moves in a solid form, it is done. You do not want it to look like liquid when you move it.
More Pie Recipes
Maple Pumpkin Pie
- 2 ½ cups canned or roasted pumpkin I will give instructions below on how to roast your own.
- 3 eggs, beaten lightly
- ⅓ cup maple syrup
- ⅓ cup dark brown sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ cup evaporated milk
- Preheat oven to 350 degrees. Roll out pie dough of choice to size of pan. I used a rectangular pan, use your pan of choice. Spray pan to prep. Place dough in pan. shape edging as you choose. The nice thing about baking it in a tart pan, like I did, is you don't have to worry about edging! Place in fridge to chill while you prep the filling. Next, the filling is so simple to throw together. Put everything in a bowl and mix until it is all combined. Pour filling into chilled pie crust. I went all Martha Stewart and cut some leaves to add to my pie. This is not necessary, but looks pretty cool.Bake for 45-55 minutes until the filling is set. If you shake the pan lightly (very lightly), it should have a jiggle, it should look set. Allow to cool. I actually like mine chilled, so I prefer to make it the day before I plan on using it. Now, sit back and enjoy. You deserve it!
Roasting your own pumpkin
- This is really simple, but does take time and an extra step. I love the flavor, so I generally make the time. Preheat your oven to 400 degrees.Line a baking sheet with parchment. Cut pumpkin in half lengthwise. Scoop out all seeds and strings. This part always grosses me out. Place pumpkin halves cut side down on baking sheet. Bake until pumpkins are tender. Remove from oven and allow to cool enough to handle. When it has cooled, scoop out pumpkin and mash with a fork. Then, use as you would like!
- 2 cups pomegranate juice I bought mine, I used POM. It's an easy juice to find. You could also make your own. Remove the pomegranate seeds, throw them in a blender and strain them out.
- ⅓ cup sugar
- ¼ cup fresh lemon juice
- Add all ingredients to heavy bottom pan. Bring to a boil over medium heat. Allow to boil, stirring occasionally for about 40 minutes. The sauce will have reduced at this point. It should also be thickened slightly. You don't want it to get to the thickness of molasses while it is cooking. It will thicken after it cools. It should barely coat the back of the spoon. After 40 minutes, make sure and keep an eye on it, it will burn quickly (ask me how I know). Reduce heat and continue to cook until it will coat the back of your spoon. Cool for a few minutes, then pour into container. I poured it with a small container, then stored the remaining in small mason jar. Our molasses didn't last long enough to worry about spoiling, I just left it at room temp on the countertop. I guess if you are not going to use it fairly quickly, you could refrigerate.
Pate Brisee- all white flour
- 2 ½ cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- ¼ cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
The Best Partial Wheat Pie Dough
- 1 ½ cup all-purpose flour plus more for rolling
- 1 cup whole wheat pastry flour You can also easily use 100% whole wheat, no all-purpose if you prefer
- ½ teaspoon salt
- 14 tablespoons butter, cut in 1 inch pieces Butter should be chilled. After you cut it into chunks and are waiting to add it in, I like to pue it in the freezer to keep it really cold.
- ½ cup ice water- plus 1-3 tablespoons as needed.
- Add salt and flours to medium-sixed bowl. Mix to combine. Next add in chilled butter. Blend in with your hands or pastry cutter. If you are using a food processor, I like to pulse it about 10 times. You will want the butter to look like cracker crumbs. Now, it is time for the water. Add in ½ cup, and mix. If you are using a food processor, pulse about 10 times again. Pinch the dough between your thumb and index finger. If it stays together and holds well, it is good to go. If it is still crumbly, add in another tablespoon or 2. Repeat the process and check again. Once it is ready to go, turn out onto a surface and knead quickly until it holds together. Divide dough in half and form into 2 disks. Wrap each one seperatly with saran wrap and place in the fridge. It is best chilled at least 2 hours. The dough can be held in the fridge for up to 3 days. Or, if you prefer, you can make it ahead and store it in the freezer, wrapped well, for up to once month. Just place in the fridge overnight before using. Now, it is ready to go! choose your favorite recipe and get to it!
Gluten Free Pie Dough
- 1 ¼ cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- ½ teaspoon salt
- ½ cup butter, chilled and cubed
- ¼ cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don't overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.