Pumpkin Pie with Maple Syrup

Fall is in the air and that means one thing: it’s pumpkin season! This pumpkin pie with maple syrup is a great way to combine 2 of the most popular fall flavors- pumpkin and pure maple syrup. This is a pie that is lightly sweetened and loaded with big flavor. It also happens to be the kind of pie you can make ahead for less stress on serving day.

Let me share a few of my favorites if you are looking for other pie recipes for your Thanksgiving or holiday table. My chocolate pecan pie is a favorite for any gathering. It is also easy to make and perfect for making ahead. No-bake cream pies are also great to add to the dessert options, and this chocolate coconut layered pie is just the one you need! My blueberry pie recipe that is a set and not runny is another crowd favorite at my house.

Ingredients

• Pumpkin Puree- If you are buying it canned, make sure it is a puree and not pie mix.
• Maple Syrup
• Brown Sugar- I add in a little brown sugar for more depth of flavor
• Eggs
• Vanilla
• Evaporated milk
• Spices- Cinnamon, nutmeg, cloves, and a hint of ginger.
• Pie dough- This is my personal favorite whole wheat pie dough (I have made this recipe hundreds of times), and a favorite on the blog as well.

How to make

Pie crust

Start by forming your pie dough into your pie pan. I won't go into detail on this, but you can check out my You tube video below.

Pie filling

Once the pie dough is rolled and shaped, move it to the fridge while you prepare your filling. The beauty of pumpkin pie filling is it is SO EASY to make. Whisk everything together and pour it into the prepared pan.

The one tip I have it to mix your eggs together before adding them to the other ingredients. You don't want to wind up with scrambled eggs in your pie, so mix them first before adding them to everything else.

Putting it all together

Once the eggs are mixed together, add everything to your bowl and mix well. Do not whip the filling, but mix it until it is well-incorporated. Pour into your prepared pan and move it to the oven.

Note: If you want to add leaves to the top as I did, cut them out and add them gently to the top before moving it to the oven.

Baking the pie

The pie will take time to bake- at least 50 minutes. What you are looking for is the slightest jiggle when you gently shake the pie. It should look set, but jiggle just a touch.

Be prepared for this pie to crack once it is cooled. That is normal. Because of the added liquid from the maple syrup, you will need to cook the pie a little longer for it to set. It will come out looking great, but as it cools, it will crack. I promise it still tastes the same, so no need to worry!

Cooling the pie

While you can serve this maple pumpkin pie right away, I do not recommend it. It will need to at least cool to room temperature- preferable chilled overnight before serving.

I like to let it cool on a cooling rack after it comes out of the oven. Once it has cooled to room temperature, move it to the fridge to chill.

Ways to serve pumpkin pie

• Warm with Ice Cream: Gently heat the pie and serve with a scoop of vanilla or cinnamon ice cream.
• Top with Fresh Whipped Cream: Add a fresh dollop of whipped cream, either plain or spiced with cinnamon or nutmeg.
• Drizzle with Caramel or Maple Syrup: A light drizzle of caramel or maple syrup can add extra sweetness and richness.
• Add Crushed Cookies or Nuts: Sprinkle crushed gingersnaps, graham crackers, or toasted pecans on top for added texture.
• Serve with a Side of Fruit: Pair with roasted apples or pears for a fall-inspired side that complements the pumpkin flavor.
• Dust with Powdered Sugar or Cinnamon: A simple dusting of powdered sugar or cinnamon makes for a pretty and flavorful garnish.

How To Roast A Pumpkin For Pie Making

1. You can always buy your pumpkin if you prefer, but if you want the made-from-scratch pie experience, there is something really satisfying about roasting your own pumpkin for a pumpkin maple pie. 
2. So, what do you need to know about roasting your own pumpkin? For starters, this is not the place where you want a large pumpkin. Large pumpkins are awesome when you’re carving DIY Jack-o-Lanterns but they’re less appropriate for pumpkin maple pies. 
3. That’s why I prefer the smaller, sweeter pumpkins for my pies. Some of my favorite varieties include Sugar Pie, Baby Pam, Baby Bear, and Spookie. All of these will work wonderfully for pumpkin maple pie. 
4. Once you’ve selected your pumpkin, you’ll want to cut it in half and scoop out the seeds. Lay the pumpkin face down on a parchment-lined baking sheet.
5. Bake at 400 degrees until it is tender.
6. Then scoop out the pumpkin and blend until fairly smooth. Allow it to cool and it is ready to use.

More pumpkin recipes

• Pumpkin risotto
• Whole wheat pumpkin bread with cream cheese icing
• Pumpkin and red lentil soup
• Whole wheat pumpkin cinnamon rolls
• Pumpkin snickerdoodles

• Desserts