Craving something warm, cozy, and full of autumn flavor? Look no further than this Maple Pumpkin Pie recipe, a true celebration of fall’s best offerings. It combines the rich, earthy sweetness of maple syrup with the spiced creaminess of pumpkin—topped off with a fluffy maple whipped cream for that extra dash of indulgence! Perfect for Thanksgiving, cozy fall nights, or any occasion where pumpkin pie is a must!
Now, let’s dive into the ingredients you’ll need to bring this delicious treat to life.
Ingredients List
For The Pie:
- 1 bottom pie crust (store-bought or homemade, I recommend my personal fave: Foolproof Pie Crust)
- 3 large eggs
- 1 cup (8 ounces/ 227 grams) half-and-half
- ½ cup (5.5 ounces/ 156 grams) pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup (106 grams) firmly packed dark brown sugar
- 1 ½ tablespoons (11.25 grams) all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon finely ground black pepper (adds a surprising depth, trust me!)
- ¾ teaspoon table salt (or 1 teaspoon kosher salt)
- 15 ounces (1 ¾ cups) canned pumpkin purée
For Maple Whipped Cream:
- 1 cup (8 ounces/ 227 grams) heavy whipping cream
- 3 tablespoons (30 grams) pure maple syrup
Required Kitchen Tools:
- Hand whisk
- Mixing bowls (2)
- Measuring cups and spoons
- Wire cooling rack
- Electric mixer (for the whipped cream)
- Pie pan
Got all your ingredients and tools ready? Great! Let’s get started on this easy, crowd-pleaser of a dessert! 🥧
Preparing the Filling and Baking the Pie
Now that we have everything prepped, let’s dive into the process of creating the Maple Pumpkin Pie . It’s simpler than it seems and truly rewarding once you cut into that first perfectly spiced slice. Here’s how to prepare the filling and bake the pie.
Step 1: Pre-Bake the Pie Crust
If you’re using a homemade crust or even a store-bought one, it’s essential to partially bake it before adding the filling. This will ensure the bottom stays nice and firm rather than soggy.
Follow the steps to prepare a partially baked pie crust before we move on to mixing the filling:\
- Roll out your pie dough and place it in your pie pan.
- Trim excess dough and flute the edges if desired.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Pre-bake at 400°F (204°C) for about 10-12 minutes , until lightly golden around the edges.
- Remove it from the oven and set it aside to cool.
By the time your filling is ready, so will your crust!
Step 2: Mix the Filling
Combine Wet Ingredients
- Start by cracking 3 large eggs into a medium-sized mixing bowl.
- Grab a wire whisk and beat the eggs until fully combined.
- Add in the following ingredients:
- 1 cup half-and-half
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- Whisk everything together until smooth.
Combine Dry Ingredients
- In another small bowl, stir together the following:
- ½ cup dark brown sugar
- 1 ½ tablespoons all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon finely ground black pepper
- ¾ teaspoon table salt (or 1 teaspoon kosher salt)
- This will help break up any clumps in the brown sugar and distribute the spices evenly.
Step 3: Add Pumpkin and Combine Everything
Now for the star of the show: pumpkin ! Here’s how to bring it all together.
- Gradually add 15 ounces canned pumpkin puree into your wet ingredient mixture .
- Slowly whisk the dry ingredient mixture into your pumpkin mixture. Whisk until everything is smooth and perfectly combined. You should have a silky, fragrant filling that smells like fall in a bowl! 🍂
Step 4: Fill and Bake the Pie
Pour the pumpkin filling into your partially baked pie crust , spreading it out evenly with a spatula.
- Once the filling is in, place the pie on the center oven rack in your pre-heated oven at 400°F (204°C).
- Bake for 15 minutes at this higher temperature to set the filling.
- Reduce the oven temperature to 350°F (176°C) and continue baking for about another 40 minutes .
You’ll know the pie is done when the center is still slightly jiggly, but not soupy, and the edges have firmed up (they should look matte, while the center has a slight sheen).
Once done, remove the pie from the oven and place it on a wire cooling rack to cool completely before slicing.
At this point, you’ve already created an absolutely decadent pie—but we’re not done yet! Let’s move on to making the Maple Whipped Cream for that final sweet touch.
Making Maple Whipped Cream and Serving the Pie
Now that your Maple Pumpkin Pie is out of the oven cooling down, it’s time to create that irresistible maple whipped cream to top things off. The sweet maple flavor complements the pumpkin pie beautifully, adding another creamy layer of fall goodness to each slice.
Let’s whip up the cream!
Step 1: Making the Maple Whipped Cream
Ingredients:
- 1 cup (8 ounces/ 227 grams) heavy whipping cream
- 3 tablespoons (30 grams) pure maple syrup
Instructions:
- Chill your mixing bowl and beaters : Start by placing your mixing bowl and beaters (from your hand mixer or stand mixer) in the fridge for about 10-15 minutes. This will help the whipped cream form faster and hold its shape better.
- Beat the whipping cream : Once your bowl and beaters are chilled, pour 1 cup of heavy whipping cream into the bowl.
- Use your electric mixer on medium speed and start beating the cream until it just begins to thicken up (about 1-2 minutes).
- Add the maple syrup : Next, with the mixer still running, slowly pour in 3 tablespoons of pure maple syrup . Keep beating the mixture until medium peaks form .
- What are medium peaks, you ask? When you stop the mixer and lift the beater from the whipped cream, it should form little peaks that hold their shape, but with a soft fold at the tip. Not too stiff, and not too runny!
Step 2: Serving the Pie
Now that both your pie and whipped cream are ready, it’s time for the grand finale—slicing and serving!
- Allow the pie to cool fully (you can also refrigerate it if you’d like a chilled pie experience).
- Once cooled, use a sharp knife to slice into the pie. You’ll notice how creamy and luscious the filling has become. Each slice will cut cleanly through the flaky crust and smooth, spiced filling. So satisfying!
- Top with Maple Whipped Cream : Once you’ve plated your slice of pumpkin maple heaven, finish it off with a generous dollop of your freshly made maple whipped cream on top.
Feel free to add an extra drizzle of maple syrup or a light dusting of ground cinnamon on top for presentation (and extra yum factor!).
Your guests (or yourself!) will savor every bite of creamy pumpkin goodness paired with soft, sweet whipped cream. It’s a match made in fall dessert heaven!
Storage Instructions and Final Tips
Now that you’ve crafted your beautiful Maple Pumpkin Pie , let’s talk about storage and how to keep your pie fresh (if there’s any left, that is!). This final section will guide you through the best ways to store your pie and whipped cream, along with a few extra tips to help you enjoy it for days to come.
Step 1: Storing the Pie
If you’re not planning to devour the entire pie in one sitting (I won’t judge if you do!), here’s how to keep it fresh for future enjoyment:
At Room Temperature:
- Pumpkin pie can be left at room temperature for up to 3 hours —perfect if you’re making it ahead of a holiday dinner or gathering.
In the Refrigerator:
- After 3 hours , transfer the pie to the refrigerator . Cover the pie loosely with plastic wrap or aluminum foil to keep it from drying out.
- Stored this way, the pie can last for up to 3 days .
In the Freezer:
You can also freeze this pie for longer storage! Follow these steps for freezing:
- To freeze, wrap the cooled pie (without the whipped cream) tightly in plastic wrap and then a layer of foil.
- Place in a freezer-safe bag or container, and store in the freezer for up to 1 month .
- When you’re ready to serve, let the pie thaw in the fridge overnight. If you’d like to revive that fresh-out-of-the-oven texture, you can give it a quick reheat in a 350°F oven for about 10-15 minutes .
Step 2: Storing Maple Whipped Cream
Whipped cream is best when used fresh, but you can store any leftover whipped cream in the refrigerator for up to 24 hours . Be sure to cover the bowl tightly with plastic wrap or store it in an airtight container.
After that, the whipped cream may start to separate or deflate. You can always re-whip it for a few seconds to bring back some of that delightful fluff if needed.
Final Tips:
- Make It Ahead : You can definitely make the pie a day in advance and store it in the refrigerator. This gives the flavors time to meld, and the texture will be beautifully smooth by the time it’s served.
- Reheating Slices : Want that warm, just-baked feel when serving? You can gently warm individual pie slices in the microwave for 10-15 seconds before topping with the whipped cream.
- Adding Texture : If you’re looking for a little crunch, sprinkle the maple whipped cream with some toasted pecans or candied ginger for an added layer of flavor and texture.
Conclusion
And there you have it! A sumptuous Maple Pumpkin Pie with a velvety, spiced pumpkin filling and topped with luxurious Maple Whipped Cream . 🍂✨ Each bite is an explosion of autumn flavors, perfectly balanced between sweet, creamy, and a hint of spice.
Whether you’re making it for a festive occasion or just treating yourself to a cozy fall dessert, this recipe is sure to hit all the right notes. Plus, with its simple storage options, you can enjoy this delectable pie for several days—though, let’s be honest, it probably won’t last that long once you take that first bite!
Thanks for following along, and I hope you enjoy every slice of this delightful treat!