Fall is in the air and that means one thing: it’s pumpkin season! But as much as we love the classics— who can resist a good pumpkin spice latte or a homemade pumpkin pie!— tis the season for an exciting new twist: a Pumpkin Maple Pie with Pomegranate Molasses.
Maple Pumpkin Lattes have become a popular new flavor for many coffee chains like Starbucks and Dunkin Donuts and they’re showing us just how much we love that combination of pumpkin and maple. But what if you could swirl those flavors together… in a pie?
That’s exactly what this recipe does, so let’s take a look at what makes this pie so special!

What Makes This Pumpkin Pie Different?
This pie stands out from its classic counterpart for two awesome reasons: for starters, it’s sweetened with maple syrup, and it comes with the added bonus of a pomegranate molasses drizzle.
This unconventional combination of flavors might seem like a wacky choice but just taste it for yourself and you’ll see that it’s the perfect new addition to any Thanksgiving dinner or crisp autumn afternoon.
(Fun fact: this pie is made with my favorite pie dough recipe! You can check out my post about the finer points of making an amazing pie crust here!)
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
- pomegranate molasses
- pie dough
Notes For The Perfect Pumpkin Pie
- Start with a good pie crust
The right pie crust makes more of an impact than you think! Your pie crust is to baking what foundation is to makeup. You can have beautiful eyeshadow but if your foundation is three shades too dark and has turned you orange, that beauty will be lost.
However, with that said, it’s important to note that the right pie crust is the one that works best for you. If you prefer to make your own dough from scratch, you might enjoy my favorite dough recipe, which you can find here. If you’re gluten-free, no worries; there are some awesome gluten-free pie dough recipes. I personally love this one!
And if you feel more comfortable with a premade crust, there are loads of options available at your local grocery store, including that trusty old favorite Pillsbury.
- The filling
If you start with the right crust, then the filling is pretty simple. But, when baking the perfect pumpkin maple time, you want to remember to be mindful of baking time. Don't underbake, but also be mindful not to overbake.
I find that the “jiggle test” is helpful for achieving that perfect balance with bake time. If you’re not familiar with this method, the good news is that it’s super simple. Just jiggle your pie gently and watch how it moves.
A light jiggling motion should cause the pie to wiggle slightly as a whole. But if your filling is sloshing around and still appears to be liquid, it’s a sign that your pie is under-baked and could use a little more time in the oven.
- The care and cooling of pumpkin maple pie
Not all pies are created equal! Some pies can sit at room temp, but maple pumpkin pie really shouldn't. That’s partly because the texture is better when it’s chilled but also because this pie has eggs and milk in it. So, to keep your ingredients fresh (and in-spoiled) make sure you refrigerate your pie after baking.
How To Roast A Pumpkin For Pie Making
- 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.
- 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.
- 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.
- 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.
- 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
If you want the homemade pumpkin maple pie experience, you’ll want to start by mixing your pie dough and chilling it all the way before starting. (Don’t forget to check out my perfect pie dough recipe if you want some pumpkin pie inspo!)
Once your dough is prepared, put it on a lightly floured surface and— using your pan as a guide— roll your dough. (Dough pro tip: make sure your dough is chilled when you begin this process!)
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 it 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. For an added bit of decorative fun, I like to cut some leaves out of the dough and use them for topping. This part is totally optional but it does make for a really pretty pie if you want to take your pumpkin maple pie game to the next level!
If you do decide to cut out some leaves, make sure to chill these as well.
The Pumpkin Pie Filling
Making a pie from scratch can sound intimidating but making a maple pumpkin pie is more simple than you’d think! Even with the fun maple and pomegranate twist, this pumpkin pie filling is so easy to throw together!
I like to mix my eggs first, making sure they are blended well. Then add everything else in and mix.
Pour it all into your pie shell and— if you made some decorative dough leaves— gently put your leaves right on top of the filling.
After these steps are completed, bake the pie until it is set. Don’t forget the jiggle test to see if the pie has baked thoroughly!
Once it’s finished baking, I let my pie cool on the countertop for a while before moving it to the fridge. Pumpkin pie just tastes so much better when it’s chilled!
What Is Pomegranate Molasses And How Do I Make It?
Now that your pie is baked and ready to serve, let’s turn our attention to the pomegranate molasses. Fun fact: pomegranate may seem like an unusual choice for a traditional autumn dessert in the US but it’s actually a staple in middle-eastern cuisine as a condiment. And, honestly, once you taste it, you’ll be able to see why!
Pomegranate molasses is thick, sweet, and totally delicious, and it really elevates the overall flavor of the pumpkin maple pie. So, if you want to give this flavor a try but you’ve never made homemade molasses before, good news: this process is simpler than you’d think!
What Is Pomegranate Molasses And How Do I Make It?
Now that your pie is baked and ready to serve, let’s turn our attention to the pomegranate molasses. Fun fact: pomegranate may seem like an unusual choice for a traditional autumn dessert in the US but it’s actually a staple in middle-eastern cuisine as a condiment. And, honestly, once you taste it, you’ll be able to see why!
Pomegranate molasses is thick, sweet, and totally delicious, and it really elevates the overall flavor of the pumpkin maple pie. So, if you want to give this flavor a try but you’ve never made homemade molasses before, good news: this process is simpler than you’d think!
Here’s what you’ll need to do:
- Step one: Add your pomegranate juice, sugar, and lemon juice to a thick bottom pan.
- Step two: Cook it over low-medium heat for about 30 minutes, stirring frequently until it is reduced and has thickened.
- Step three: Serve over your pumpkin pie and enjoy! Seriously, that’s all there is to it!
Plating The Pumpkin Maple Pie With Pomegranate Molasses All Together.
Now it is time to put all this together! There are several ways you can do this, so mix and match until you find your favorite way to incorporate your pomegranate molasses into your pumpkin maple pie.
Personally, I like to drizzle my plate with pomegranate molasses, adding my slice of pie to the plate on top of the molasses. But you can also put it on top of your slice of pie, over ice cream, or over whipped cream.
However you choose to serve it, your homemade pumpkin maple pie and pomegranate molasses are now ready for you to enjoy!
FAQ Maple Pumpkin Pie With Pomegranate Molasses
Yes! Although some varieties of pumpkin work better than others if you want to roast your own pumpkin and make your own pumpkin purée at home. For making homemade pumpkin pie, I recommend using varieties of pumpkin such as Sugar Pie, Baby Pam, Baby Bear, and Spookie.
Not necessarily. Canned pumpkin is literally just pumpkin purée while pumpkin pie filling is pre-sweetened and designed to be a convenient filling for any pumpkin pie. So, while you can technically use either for homemade pumpkin pie, each one will give you a very different taste experience.
If you want a sweeter, more pumpkin-y filling, go with pumpkin pie filling. Or you can make your own pumpkin pie filling by following the steps in the recipe above!
Not at all. You can leave it out altogether and this pie is still delicious!
That depends on your baking project. But for pies like this one, I prefer smaller, sweeter pumpkin varieties like Sugar Pie, Baby Pam, Baby Bear, and Spookie.
Maple Pumpkin Pie
Ingredients
- 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
- 1 pie dough recipe
Instructions
- Preheat the oven to 350 degrees.
- Roll out the pie dough of choice to the size of the 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, as 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, and it should look set.
- Allow it to cool. I actually like mine chilled, so I prefer to make it the day before I plan on using 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 the baking sheet.
- Bake until pumpkins are tender. Remove from oven and allow to cool enough to handle. When it has cooled, scoop out the pumpkin and mash it with a fork. Then, use it as you would like!
Pomegranate Molasses
- Add all ingredients to a heavy bottom pan. Bring to a boil over medium heat. Allow this to boil, stirring occasionally for about 40 minutes.
- The sauce will have reduced at this point, and 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.
- Let this cool in a small bowl or container.
- 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 it.
Anita says
What a beautiful pie Amy. I love the idea of drizzling pomegranate syrup over! Totally doing that sometime this holiday season. Also, how generous of you to give all the different crust variations! You’re amazing! -Anita
admin says
Thank you so much Anita. You are always an inspiration to me too!!