Pumpkin pie with maple syrup uses real maple syrup instead of granulated sugar to heighten the warm sweet notes. It is such a small change but makes a big difference!

Slice of maple pumpkin pie topped with maple whipped cream in front of remaining pie.

If you are trying to avoid processed sugar, this is the pumpkin pie for you. Or if you just love maple syrup, this yummy recipe is a great way to mix that warm maple flavor with pumpkin and spice.

It is such a fun way to make a little change to your Thanksgiving dessert table. It adds that little something extra special without going too far off the beaten path.

I know pumpkin pie is usually reserved for Thanksgiving, but I’m not sure why. If you like it, have it any time! I enjoy pumpkin pie baked oatmeal all fall and winter, so why not the pie too?

Lifting first slice of maple pumpkin pie out of pan.

Ingredients ready to be made into pumpkin pie.

Our Love for All Things Maple

You may have noticed I also have a little thing for maple. I just love the warm sweet notes it adds to things like sweet potato casserole and roasted vegetables.

It just makes it feel extra special. Of course there is the french maple buttercream, maple baked beans, the maple banana baked oatmeal and maple cinnamon granola as well.

So of course adding a bit of maple flavor to pumpkin pie seemed like a natural progression. It is a fabulous way to sweeten the pie without adding granulated sugar.

Mixing bowl filled with maple pumpkin pie filling and whisk.

Maple pumpkin pie filling in pie shell ready to bake.

My brothers and parents tap trees at the farm each year and make their own maple syrup. It is quite the process and really makes you appreciate the final product that much more when you see how much work goes into it.

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Each gallon of syrup takes around 40 gallons of sap. That is a lot to collect and concentrate.

If you are interested, you can see a quick look into how it is made in this YouTube video we made on making syrup. There is a bit from each step of the process.

If you want to really amp up the maple flavor, feel free to add a bit of maple extract. Otherwise just top the pie with some homemade maple whipped cream to take it to the next level.

Tips and Tricks for a Great Homemade Pumpkin Pie

Don’t overwhip your filling. Just use a spatula or whisk, you don’t want to add a bunch of air to the filling.

Bake your pie on the bottom rack. That will keep that bottom crust close to the heating element and help prevent a soggy bottom.

To keep the pie from getting a giant crack, pull it out of the oven when there is still a slight wobble in the center. It will finish cooking as it sits out.

This pumpkin pie is kissed with a bit of maple flavor to heighten the warm sweet notes. Such a small change makes a big difference!

Piece of maple pumpkin pie with bite missing.

Also, allow it too cool at room temperature before putting it in the refrigerator. Cooling it too fast will make it contract and crack.

You can make your own pumpkin pie spice if you don’t have any. Just add a little nutmeg, cloves, allspice, and ginger and stir it up. Leave out any you don’t like and add more of your favorites.

Storage

Once your pie is cooled, put it in the refrigerator. It can be stored in the refrigerator for up to 4 days. Pumpkin pie should only be left at room temperature for up to two hours.

Freezing: For best results, freeze the baked and cooled maple pumpkin pie for an hour or two. Wrap the frozen pie tightly in plastic wrap and return to the freezer.

Transfer to the refrigerator to thaw at least 12 hours before serving. Try to thaw it on the counter can make it weep or build up condensation.

4.89 from 44 ratings

Maple Pumpkin Pie

Author: Carlee

Servings: Servings

This pumpkin pie is kissed with a bit of maple flavor to heighten the warm sweet notes. Such a small change makes a big difference!

Prep: 15

Cook: 1 5

Total: 1 20

Ingredients

Instructions

Preheat your oven to 425°F.
Roll out the pie crust and place in a 9-inch deep dish pie plate. Crimp edges and place in refrigerator until ready.
1 pie crust pastry for 9-inch pie
Mix remaining ingredients until smooth and completely combined.
15 oz can pumpkin puree, 3 large eggs, ½ cup sour cream, ⅔ cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice
Pour into prepared pie crust.
Bake on the bottom rack at 425°F for 15 minutes. Then reduce the heat to 350°F and continue to bake for about 40 minutes or until set. Be sure to watch the edges of the crust and cover them if they get too dark.
Cool on a rack at room temperature for 2 hours and then refrigerate until ready to serve.