Adding maple syrup to your traditional pumpkin pie is a tasty take on a classic favorite. This Maple Pumpkin Pie has a homemade taste with a velvety smooth filling and flaky buttery crust.
Maple Pumpkin Pie
Pumpkin pie will probably always be one of my most favorite fall desserts and a must at every Thanksgiving holiday. If I had to choose only one pie it would be pumpkin every time.
I’m also quite the traditionalist and certainly understand how others expect certain staples on their Thanksgiving table. I will always love my mothers-in-law’s stuffing recipe and the sweet potato casserole I grew up eating will always be present. So I understand a hesitation when it comes to changing up familiar favorites.
This pumpkin pie recipe still has the familiar flavor with the smooth filling and seasonal spices, however, it has a maple sweet twist. The tiny flavor increase only heightens and adds to the other flavors. It gives the pie an extra homemade taste.
If you’d like to make some small changes to your Thanksgiving desserts this year then I recommend this maple pumpkin pie.
Ingredients in Maple Pumpkin Pie
This pumpkin pie recipe with maple syrup is rich in flavor and made using evaporated milk for an extra velvety texture. The basic ingredients below are key for achieving that homemade pumpkin pie taste.
- 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.
- Flour: adding flour to the pie is key to getting the sturdy filling that sets up properly. I prefer to use flour for this particular pie recipe.
- 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.
- Sugar: the sugar in this pie recipe is key for the perfect level of sweetness.
- 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: only a small amount, 2 tablespoons, of maple syrup is needed to achieve that hint of maple flavor in this pie. It’s the star ingredient!
- Eggs: beating some eggs into your pie filling will help the filling set along with the flour.
- Pie Crust: you can use store-bought pie crust or make your own. I always use butter and shortening mixed pie crust, which can be found in this pie crust link. It’s a super easy crust to prepare.
How to Make Maple Pumpkin Pie
- 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 and mix well using an electric mixer or a handheld mixer for a smooth texture.
- Bake: 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.
Is canned pumpkin or fresh pumpkin better for pumpkin pie?
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.
Consider trying these pumpkin recipes next:
- 15 ounces Solid-Pack Pumpkin not pumpkin pie mix
- 2 tablespoons All-Purpose Flour
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 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
- 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.