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Maple Pumpkin Pie Recipe
Ash Tyrrell

Maple Pumpkin Pie Recipe

I made this maple pumpkin pie last weekend, and my kitchen smelled like autumn for hours. The filling came out silky, lightly sweet, and full of cozy spice. Swapping part of the sugar for real maple syrup gave it a warm, deep flavor I loved.
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Prep Time 25 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 single-crust pie dough homemade or store-bought: Use a cold, well-chilled crust for the flakiest edges.
  • 2 large eggs: They bind the filling so it slices cleanly.
  • 1 can 15 ounces pure pumpkin: Grab plain pumpkin puree, never pumpkin pie filling.
  • 1 cup evaporated milk: It gives a rich creamy texture; half-and-half works too.
  • 3/4 cup sugar: Brown sugar adds a deeper caramel-like flavor.
  • 1/2 cup maple syrup: Choose pure maple syrup not pancake syrup.
  • 1 teaspoon pumpkin pie spice: This brings the classic warm fall flavor.
  • 1/4 teaspoon salt: A pinch sharpens every other flavor.
  • 1 cup cold heavy whipping cream: Keep it very cold so it whips to stiff peaks.
  • 2 tablespoons confectioners' sugar: It dissolves fast and keeps the cream smooth.
  • 1 tablespoon maple syrup: It adds a gentle maple finish.
  • 1/4 teaspoon pumpkin pie spice: A light dusting ties the topping to the pie.
  • Chopped pecans optional: Toast them first for extra crunch.

Method
 

  1. Heat your oven to 425°F before you do anything else. Roll the dough on a lightly floured surface until it is about 1/8 inch thick. A hot oven at the start helps the crust turn crisp instead of soggy.
  2. Lay the dough in your 9-inch pie plate and press it gently into the corners. Trim the edge to about 1/2 inch past the rim, then flute it with your fingers. Pop the pie plate in the fridge while you mix the filling.
  3. In a large bowl, add the eggs, pumpkin, evaporated milk, sugar, maple syrup, pumpkin pie spice, and salt. Beat until the mixture looks smooth and even. I scrape the bowl once to catch any pumpkin hiding at the bottom.
  4. Take the chilled crust out of the fridge and set it on a baking sheet if you like. Pour the filling in slowly so it does not splash over the edge. Fill it close to the rim, since this filling does not puff much.
  5. Bake at 425°F for 15 minutes, then lower the heat to 350°F. Bake 45 to 50 more minutes, until the crust is golden and the center is set. If the edges brown too fast, cover them with foil for the last 15 minutes.
  6. Move the pie to a wire rack and let it cool for 1 hour. Then refrigerate it overnight, or at least until it is fully set. This rest is what gives you clean slices instead of a soft, wobbly middle.
  7. In a small bowl, beat the cold cream, confectioners' sugar, maple syrup, and pumpkin pie spice. Stop when you reach stiff peaks. Pipe or spoon it over the pie, then sprinkle on pecans if you like.

Notes

  • I always check that the can says "pure pumpkin," because pie filling is pre-sweetened and throws off the balance.
  • I blind bake the crust for about 10 minutes with pie weights when I want the sturdiest bottom crust.
  • I use real maple syrup every time, because the flavor is noticeably richer than the imitation kind.
  • I toast my pecans in a dry pan for a few minutes, and the crunch makes the topping feel special.
  • I chill my mixer bowl and beaters before whipping the cream, and it hits stiff peaks faster.
  • I pull the pie when the center is just set, since it keeps firming up as it chills.