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Maple Pumpkin Pie with leaf pie cut outs.
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5 from 1 vote

Maple Pumpkin Pie

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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 307kcal
Author: Aimee Mars


  • 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.


  • 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.


Serving: 1slice | Calories: 307kcal | Carbohydrates: 48g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 155mg | Potassium: 256mg | Fiber: 2g | Sugar: 33g | Vitamin A: 8460IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg