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–+ servings
Slice of pumpkin pie on plate.

Maple Pumpkin Pie Recipe with Flaky Homemade Crust

Author: Veena Azmanov
Prep Time: 20 minutes
Cook Time: 30 minutes
55 minutes
Total Time: 1 hour 45 minutes
Calories: 22
Adjust Servings Here: 8 servings

Description

This maple pumpkin pie has a smooth custard filling, flaky homemade crust, and warm fall spices. A cozy, make-ahead fall dessert that’s perfect for Thanksgiving or any autumn gathering.

Ingredients 

For the Flaky Homemade Crust

For the Maple Pumpkin Filling

  • 2 large Eggs
  • 135 g (¾ cup) Brown sugar
  • 120 ml (½ cup) Maple syrup – pure maple syrup not pancake syrup
  • 425 g (15 oz) 1 can Pumpkin puree homemade or canned (not pie filling)
  • 1 tsp Ground cinnamon
  • ¼ tsp Ground ginger
  • ¼ tsp Ground nutmeg
  • Pinch Ground cloves
  • ½ tsp Salt
  • 1 tsp Vanilla extract
  • 240 ml (⅔ cup) Heavy cream 38% or more

Instructions

  • Make the Pie Crust - In a bowl, mix flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing just until the dough holds together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
    160 g All-purpose flour, 113 g Unsalted butter, 1/2 tsp Salt, 1 tsp Sugar, 3 - 5 tbsp Ice water
  • Roll & Par-Bake - Preheat oven to 190°C / 375°F. Roll out chilled dough on a floured surface and then place it in a 9-inch pie dish. Trim and flute the edges. Line the crust with parchment and fill with pie weights. Bake for 10–12 minutes, remove weights, and bake for five more minutes. Let cool slightly.
  • Make the Maple Pumpkin Filling - In a large bowl, whisk together the eggs, brown sugar, and maple syrup until smooth. Add pumpkin puree, heavy cream, vanilla, spices, and salt. Whisk until thoroughly combined.
    2 large Eggs, 135 g Brown sugar, 120 ml Maple syrup , 425 g 1 can Pumpkin puree , 1 tsp Ground cinnamon, 1/4 tsp Ground ginger, 1/4 tsp Ground nutmeg, Pinch Ground cloves, 1/2 tsp Salt, 1 tsp Vanilla extract, 240 ml Heavy cream
  • Assemble & Bake - Pour filling into partially baked crust. Use a tart/pie crust shield (or foil) to protect the edges from over-browning. Bake at 175°C / 350°F for 45–55 minutes, or until the center is just set (a slight jiggle is okay).
  • Cool & Serve - Let the pie cool completely at room temperature. Chill for a few hours before slicing for clean edges. Serve with whipped cream, maple glaze, or candied pecans.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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