Maple Pumpkin Pie

Maple Pumpkin Pie is pumpkin pie sweetened with pure maple syrup! Such a delicious twist to the classic pie. Top off the pie with homemade maple whipped cream. It's the perfect dessert for Thanksgiving.

Course Dessert

Cuisine American

Keyword maple pumpkin pie, pumpkin pie, pumpkin pie recipe

Prep Time 10

Cook Time 1

Cooling/Fridge Time 9

Total Time 1 10

Servings slices

Calories 425kcal

Author Jessica

Ingredients

Maple Pumpkin Pie

1 uncooked 9" pie crust (homemade or store-bought)
1 can (15 oz) pure pumpkin
1 cup evaporated milk
2 large eggs
3/4 cup granulated sugar
1/2 cup pure maple syrup (NOT pancake syrup)
1 teaspoon pumpkin pie spice
¼ teaspoon salt

Maple Whipped Cream

1 cup heavy whipping cream
3 tablespoons powdered sugar
1 tablespoon pure maple syrup
chopped pecans optional

Instructions

Heat oven to 425°.
Line your pie pastry into a 9" pie plate or thaw a frozen pie crust according to package instructions (usually it needs to be left out at room temperature for 10 minutes).
In a large bowl combine the pumpkin, evaporated milk, eggs, granulated sugar, pure maple syrup, pumpkin pie spice, and salt. Beat with a hand mixer or use a whisk to combine until mixed together and smooth.
Pour the pumpkin pie filling into the uncooked pie crust. Bake for 15 minutes. Reduce heat to 350° and bake for 45-55 minutes longer, or until the edges are set but the middle is still slightly jiggly, not wet, just almost set.
* If wanted place a pie ring (protects the pie crust on the outside from over browning) on the pie crust the last 30 minutes or so of the bake time. You can also just use tin foil that has been folded up if you don't have a pie ring.
Let the pie cool on a cooling rack at room temperature for 1 hour. Then let it refrigerate, covered, overnight (at least 8 hours) so it can get cold and the flavors can come together.

MAPLE PUMPKIN SPICE WHIPPED CREAM

In a small bowl combine heavy whipping cream, powdered sugar, and maple syrup. Use a hand mixer, or a stand mixer, and beat until stiff peaks form. This can take several minutes.
Pipe onto the pie or dollop onto each piece when serving. Sprinkle with chopped pecans if wanted.

Notes

Pure Maple Syrup : Use pure maple syrup, which you will find by the other pancake syrups, it is more expensive but you need it for this recipe. Pancake syrup is not a substitute!

Whipped Cream : This can be made ahead of time if needed. Just make it according to the directions and then store it covered, in an air-tight container, in the fridge until it's time to serve pie. If you are piping the whipped cream onto the pie be sure that you do that right before serving. NOT before you refrigerate the pie for 8 hours.

You can spread the maple whipped cream on top of the pie, use a piping bag and a 1A piping tip to pipe it on the pie, or dollop some on each slice before serving.

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