A homemade taste with a velvety smooth pumpkin filling and flaky buttery crust are decadent parts of this Maple Pumpkin Pie. Bring this rustic and slightly sweeter fall-tasting pie to your next family or Thanksgiving gathering.
Why This Recipe Works
This pumpkin pie recipe still has the familiar pumpkin pie flavor with the smooth filling and seasonal spices, however, it has a maple sweet twist. This small addition increases and heightens the other flavors. It gives the pie an extra homemade taste so you won’t miss your traditional pumpkin pie.
This sweet pie is perfect for Thanksgiving or holiday gatherings in the fall. You’ll have something to discuss with your family and friends since they’ll be wondering what that secret ingredient is that makes this pie so delicious.
I’m a traditionalist myself, but when it comes to pumpkin pie, not only do I love the classic version, but I also love new ones like this pumpkin pie with maple syrup or this No-Bake Pumpkin Pie.
Pumpkin desserts are such a delicious way to indulge in the fall and holiday season, which is why I’m always making pies like this one or even simpler recipes such as this Pumpkin Dump Cake recipe.
Ingredients Needed
Ingredient Notes
- Pumpkin: you’ll want to use solid-pack pumpkin puree for this recipe and not the pumpkin pie mix since it’s already sweetened. This recipe has an extra sweetness to it with the syrup and sugar so plain pumpkin is best.
- Spices: cinnamon, nutmeg, and ginger are the usual pumpkin pie filling spices, however, you can also use pumpkin pie spice or even add in some ground clove or allspice. Use your favorite spice combination for this pie.
- Butter: adding butter helps to distribute the formation of bubbles in the pie filling and balances the sweet ingredients too.
- Evaporated Milk: most milk such as whole milk, heavy cream, or even sweetened condensed milk will work for this recipe, but I prefer to use evaporated milk. It helps with the creamy smooth texture.
- Maple Syrup: for this recipe you will need pure maple syrup, not pancake syrup. The flavor is slightly more earthy than a standard syrup, which brings in the key flavor.
I prefer to make my own flaky pie crust, however, you can easily use store-bought. A trick I like to do when using a store-bought pie crust is to buy a 2-pack and use both crusts for one pie. It gives you an extra thick delicious crust.
Step-by-Step Instructions
- Prepare the Crust: whether you’re using a store-bought pie crust or using a homemade one set it up in your pie dish and return it to the fridge to chill.
- Mix the Filling: combine all the ingredients (except the pie crust) and mix well using an electric mixer or a handheld mixer for a smooth texture.
- Bake: pour the pie filling into the prepared pie dish and bake the pie for 15 minutes at 450ºF and then reduce the heat to 350ºF and continue to bake for an additional 40 to 45 minutes.
- Let Cool: let the pie cool on a wire rack before placing it in the fridge to chill.
How to Avoid Cracks in Pumpkin Pie
The key factor in getting the perfect smooth filling without cracks is time. You want to cook the pie until the center is almost completely set, but not quite. Then remove it from the oven to cool. It will continue to set as it cools.
What To Do if Your Pie Cracks
Take a deep breath and don’t stress! This happens to even the best bakers. There are several ways you can fix it and no one will know the difference.
- Whipped Cream: whipped cream isn’t just for serving you can use stabilized whipped cream (Cool Whip) or make a homemade version and place it into a piping bag with tips and pie the edges and the middle of the pie to cover any cracks.
- Chocolate Ganache: prepare a Chocolate Ganache and pour it over your completely cooled pie. Place it back into the fridge to chill again.
- Add Pie Crust Cutouts: Cover it with baked pie crust cut-outs (like the leaves you see in the pictures) all over the pie to cover any cracks.
Recipe Notes:
- This pie is best served cold and I recommend topping it off with some homemade whipped cream or powdered sugar.
- Serve each slice with a huge dollop of whipped cream on top or on the side of the pie slice.
- When mixing the pie filling together use a handheld mixer or a stand electric mixer and combine the ingredients until just mixed and smooth. Avoid overmixing the filling.
- Pumpkin pie can be left at room temperature for about 2 hours, however, after this timeframe, it will need to be covered and placed in the fridge for safe-keeping.
FAQs
This depends on your preference, however, I prefer the canned pumpkin not only because it’s easier, but also because it creates a deliciously smooth texture.
Store any pie leftovers in the fridge and cover them with plastic wrap or keep slices in an air-tight container. It will last for up to 4 days in the fridge.
Carefully cover it with aluminum foil and place it back in the oven heated to 425ºF for 15 minutes, or until it’s done.
Related Recipes
If you made this Maple Pumpkin Pie I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Maple Pumpkin Pie
Ingredients
- 15 ounces Solid-Pack Pumpkin not pumpkin pie mix
- 2 tablespoons All-Purpose Flour
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ground Ginger
- 1 tablespoon Butter softened
- 1 cup Sugar
- 1 cup Evaporated Milk
- 2 tablespoons Maple Syrup
- 2 large Eggs
- 1 Unbaked Pie Shell
Instructions
- Preheat the oven to 425ºF and place your pie dough into the pie dish and return the dish to the refrigerator (this helps to keep the pie dough chilled so it won't shrink during the baking process).
- In a large mixing bowl combine the pumpkin, flour, cinnamon, nutmeg, ginger, butter, sugar, evaporated milk, maple syrup, and eggs together using a whisk or an electric handheld mixer (don't overbeat, but an electric mixer helps to achieve a smooth texture).
- Pour the pie mix into the pie shell and bake for 15 minutes. Reduce the heat to 350ºF and continue baking for 45 minutes or until the center is almost set.
- Let the pie cool to room temperature before placing in the refrigerator to chill.
Notes
- This pie is best served cold and I recommend topping it off with some homemade whipped cream or powdered sugar.
- Serve each slice with a huge dollop of whipped cream on top or on the side of the pie slice.
- When mixing the pie filling together use a handheld mixer or a stand electric mixer and combine the ingredients until just mixed and smooth. Avoid overmixing the filling.
- Pumpkin pie can be left at room temperature for about 2 hours, however, after this timeframe, it will need to be covered and placed in the fridge for safe-keeping.
How to Fix Cracks in Pumpkin Pie
- Whipped Cream: whipped cream isn’t just for serving you can use stabilized whipped cream (Cool Whip) or make a homemade version and place it into a piping bag with tips and pie the edges and the middle of the pie to cover any cracks.
- Chocolate Ganache: prepare a Chocolate Ganache and pour it over your completely cooled pie. Place it back into the fridge to chill again.
- Add Pie Crust Cutouts: Cover it with baked pie crust cut-outs (like the leaves you see in the pictures) all over the pie to cover any cracks.
