Name: Maple Pumpkin Pie
Prep time: 15 min
Cook time: 1 h 55 min
Total time: 2 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 eggs; 15 ounces pumpkin puree; 0.25 cup maple syrup; 0.5 cup brown sugar; 0.5 tsp kosher salt; 2 teaspoons pumpkin pie spice; 12 ounces cans evaporated milk; 1.333 cups all purpose flour; 0.5 tsp kosher salt; 0.5 tsp sugar; 0.5 cup butter; 2 tablespoons water

Maple Pumpkin Pie is a delicious, slightly healthier twist on everyone's favorite Thanksgiving dessert. Plus, it's easy to make too! This Maple Pumpkin Pie is going to change your Thanksgiving (and any holiday!) dessert game. Maple syrup does a lot of the heavy lifting sweetening this dessert, giving this pumpkin pie a healthy twist without skimping on deliciousness!

Dessert

2 h 10 m

American

Weelicious

March 14, 2026

Weelicious.com

From the Cook

1/5

Maple Pumpkin Pie

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Ingredients

Warning0 allergens identified

Maple Pumpkin Pie

For the maple pumpkin pie filling

2 eggswhisked

15 ounces pumpkin pureecanned or homemade

¼ cup maple syrup

½ cup brown sugarpacked

½ tsp kosher salt

2 teaspoons pumpkin pie spice

12 ounces cans evaporated milk

For the pie crust

1 ⅓ cups all purpose flour

½ tsp kosher salt

½ tsp sugar

½ cup buttercubed and chilled

2 tablespoons water

Instructions

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Pie Crust Instructions (if making homemade dough)

Place the first 3 pie dough ingredients in a food processor and pulse.

Add cold butter and using on/off turns, process until coarse meals forms.

Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.

Form dough into a disk, wrap in parchment paper or plastic wrap and refrigerate 1 hour or until cold.

Maple Pumpkin Pie Instructions

Preheat oven to 350°F.

Place all of the filling ingredients in a bowl and whisk until thoroughly combine.

Place the pie crust dough between two pieces of parchment paper and roll out to a 1/4 inch thickness. The diameter should be 2 inches wider than your pie dish.

Place the dough into a deep dish pie pan and mold into the shape of the dish (I like to fold the outer crust under itself to make a lip and then take a fork, gently pressing down around the pie crust, to make a pattern around the outer edge of the crust).

Take the tines of a fork and poke a few holes in the bottom of the pie crust several times, making sure not to go all the way through (this will keep bubbles from forming in the pie crust when you bake it).

Place a piece of parchment paper on top of the pie crust and fill it with dried beans or pie weights (you can reuse the dried beans afterwards).

Bake the dough for 15 minutes, remove the parchment paper and beans or weights.

Pour the pumpkin filling mixture into the par-baked deep dish pie crust.

Bake for 1 hour and 15 minutes or until the center of the pie is set.

Cool and refrigerate until cold. Serve topped with whipped cream.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Spices 🌟
Bloom your pumpkin pie spice in a dry skillet for 30 seconds before adding to the filling to intensify the warm flavors and reduce any dusty notes from the spice blend.
Balance Maple Sweetness ⚖️
Reduce the additional sugar by 2-3 tablespoons since maple syrup is more concentrated than regular sweetener, preventing an overly sweet pie while maintaining that signature maple depth.
Chill Your Filling 🧊
Refrigerate the pumpkin filling for 30 minutes before pouring into the crust—this prevents the crust from getting soggy and ensures even baking with a creamy, unified texture.
Blind Bake for Crispness 🎯
Pre-bake your pie crust for 10-12 minutes with pie weights before adding the filling to achieve a golden, crispy bottom that won't become soggy from the custard.
Test with the Jiggle Method 👀
Your pie is perfectly done when the center jiggles slightly (about 1-inch radius) when gently shaken—overcooking causes cracks and a rubbery texture, so remove it while still slightly underset.