Maple Pumpkin Pie Recipe

How to make the best from scratch pumpkin pie is a must in any home cooks recipe collection.

Top this classic creamy pumpkin pie naturally sweetened with pure maple syrup with homemade maple cinnamon whipped cream.

This is the best traditional dessert to serve for Thanksgiving dinner!

Once you make a homemade pumpkin pie, with the fresh taste of healthy pumpkin pie filling and a homemade crust, there is no going back to those store-bought ones!

Best from Scratch Pumpkin Pie Recipe

Pumpkin pie is my all-time favorite fall dessert during the holiday season. Growing up, Thanksgiving was never complete without a large slice of pumpkin pie smothered in a heaping spoonful of whipped topping!

Now that I have a family of my own, I love to create healthy recipes. It has taken me quite some time to put together this simple recipe without ingredients from a can and refined white or brown sugar.

This simple pumpkin pie creamy filling recipe needs just a few pure, whole-food ingredients that can be found on your homestead or from your local farmers’ market.

Kitchen Essentials You May Need

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You can find my favorite kitchen essentials can be located in my Amazon storefront. While I often try to link to the exact products you see in my photos and videos, my pieces are usually vintage and thrifted. However, I try to find and link replicas as much as possible, made in the USA or by other small shops, as I believe in supporting hardworking American families.

• Mixing Bowls: classic stoneware bowls perfect for the homemakers kitchen. Use a large mixing bowl to prepare the fresh pumpkin puree mixture. A medium bowl can be used to prepare the pie dough.
• Pie Plate: glass or ceramic is the best
• Tinfoil or Pie Guard: a pie shield protects the pie crust from over browning as the pie bakes in the oven.
• Wooden Spoon
• Parchment Paper:
• Dry Beans or Pie Weights: bake empty pie shells, known as blind baking, without them shrinking, bubbling or buckling.
• Stand Mixer or Hand Mixer: used for making the homemade whipped cream topping.
• Rolling Pin:
• Pastry Blender: used for combining the butter into the flour.

Making pumpkin pie can be a bit tricky to get just right. Over the years, I have eaten a lot of pumpkin pie before ever trying to bake my own.

Sometimes, the crust was soggy, or the edges of the pie crust were too hard. Then there was the issue of the pumpkin pie filling not being set enough, or at times it was overbaked.

I use my favorite easy homemade pie crust for this from scratch classic pumpkin pie recipe, which is buttery, flaky, and simple to work with.

To prevent the crust from becoming soggy, I blind bake the crust before adding the filling.

Why You Will Love This Recipe

• Naturally Sweetened: this recipe calls for organic maple syrup, instead of lots of refined sugar. Only use real maple syrup, not pancake syrup.
• Simple: this pie has very easy steps to follow so that if this is your first time to make a homemade pumpkin pie recipe, you will have great success!
• Healthy: a perfect healthy dessert with wholesome ingredients.

Homemade Pumpkin Pie Recipe for Crust

The first step in making the best homemade pumpkin pie recipe is, to begin with, a delicious homemade pie crust recipe. My favorite crust is flaky and adds a delightful flavor to the pumpkin filling.

• 3 cups organic white all purpose flour
• 1 teaspoon salt
• 1 cup cold butter, sliced into small pieces
• 6 tablespoons cold water

Measure flour into a medium-size mixing bowl, and add salt. With a pastry blender, work in 1 cup of cold sliced butter until the mixture is pea-size.

Stir in cold water one tablespoon at a time until the mixture holds together when you gather it into a ball.

Chill your pie dough in the refrigerator, and then roll it out when it’s nice and cold.

Roll out the dough about 1/4″ and transfer it to your favorite glass pie dish, trim the excess dough and crimp the edges.

Chill the dough again in the freezer for about 30 minutes before you blind bake the pie.

The temperature of the dough is crucial in getting a nice, flaky pie crust.

Blind Bake the Pie Crust

Blind baking means you partially or fully bake the crust before adding any filling ingredients to ensure that your homemade pie crust will be fully baked, browned, and not soggy.

Preheat the oven temperature to 375°F. Remove the unbaked pie crust from the freezer and cover the crust with a piece of parchment paper.

Fill it about three-quarters full with dried beans or pie weights to prevent air pockets from forming in the flaky crust. Using weight will also help keep the sides from slumping down.

Bake the crust for 20 minutes. Then, remove the crust from the oven and remove the parchment paper and dried beans.

Bake the crust for another 20 minutes or until the dough is dry and golden brown.

If just the top edges of the crust are getting too brown, you can use a pie crust shield or tent it with aluminum foil.

To do this, tear strips of foil and mold them to fit around the top of the pie crust.

How to Make Pumpkin Pie Filling From Scratch

When making a from-scratch pumpkin pie, you can either use a pumpkin purée from a can or create your pumpkin purée.

To make your own pumpkin puree, be sure to follow my step-by-step instructions on How to Make Homemade Pumpkin Puree.

Regardless of whether you choose to use homemade or canned pumpkin purée, you will need two cups.

From Scratch Pumpkin Pie Ingredients

The best healthy pumpkin pie with maple syrup from scratch starts with these simple ingredients.

While you do not have to use all organic ingredients in this easy recipe, organic is best in flavor and nutrition. Here is what you will need:

• Maple Syrup: naturally sweetening this healthy pumpkin pie with pure maple syrup.
• Real Cream: feel free to use any milk you want, but I love the rich creaminess of this delicious pumpkin pie when I use heavy cream.
• Organic Spices: it is so easy to make your own homemade pumpkin pie spice using cinnamon, nutmeg, cloves, and ginger for the perfect amount of pumpkin spice flavor.
• Homemade Pumpkin Puree: make your own homemade fresh pumpkin pie filling from a real sugar pumpkin, or you can choose to use canned pumpkin puree for this easy pumpkin pie recipe.
• Vanilla Extract: just an added touch of flavor.
• Farm Fresh Eggs: you’ll need 3 large eggs to give the filling the perfect texture.

How to Make Pumpkin Pie From Scratch

• 3/4 cup organic maple syrup
• 2 cups organic pumpkin puree
• 1/2 teaspoon celtic salt
• 1 teaspoon organic ground cinnamon
• 1/2 teaspoon organic ground ginger
• 1/4 teaspoon organic ground nutmeg
• 1/8 teaspoon organic ground cloves
• 2 teaspoons organic vanilla extract
• 3/4 cup organic heavy whipping cream
• 3 farm fresh or organic eggs, slightly beaten

Step 1: Pre-Heat the Oven

Heat oven to 375°F.

Step 2: Make the Pie Filling

Beat the eggs in a large bowl. Mix in the maple syrup, salt, and spices — ground cinnamon, ground ginger, ground nutmeg, and ground cloves.

Mix in the pumpkin purée. Stir in the heavy whipping cream and add vanilla. Beat together until everything is well mixed.

Step 3: Fill the Pie Shell and Bake

Pour the filling into the pre-baked homemade pumpkin pie crust. Bake for 45 to 60 minutes.

The pie is done when a knife tip inserted in the center of the pie comes out wet but relatively clean.

I take my 9” pie out of the oven when the center (the jiggly part) is about 4” across. The pie will continue baking once you remove it from the oven.

Step 4: Cool

Allow the pumpkin pie to completely cool at room temperature for at least an hour before serving.

After the pie cools, serve with homemade maple cinnamon whipped cream or a scoop of vanilla ice cream.

Homemade Maple Cinnamon Whipped Cream

• 1 cup organic heavy whipping cream
• 2 tablespoons organic maple syrup
• 1 teaspoon organic vanilla extract
• 1 teaspoon organic ground cinnamon

Add all ingredients to a medium mixing bowl. Beat on medium speed until stiff peaks form. Dollop onto pumpkin pie.

Tips for Making From Scratch Pumpkin Pie

Chill your dough: the secret to being the best pie crust maker that gets consistent results in a flaky crust is to chill the ingredients.

Chill all the ingredients, including the flour. Then, roll out your dough and chill again for at least 30 minutes before blind baking.

Pre-bake Your Crust: If you prefer to have the bottom of the crust crispy, blind-bake the crust before filling it.

Then wrap foil around the top crust edges, add the filling, and bake until set. The foil stops the crust from getting any darker.

Protect the Crust Edge: Wrap tin foil around the top crust edges to stop the crust from getting any darker while the pie bakes.

Use a Baking Sheet: Place a baking sheet under the pie plate to make removing the pie from the oven easier.

How to Store Homemade Pumpkin Pie

To Store in Fridge: once your pumpkin pie has completely cooled at room temperature, wrap it with plastic wrap or place slices into an airtight container.

Store pumpkin pie in the fridge for up to 3-4 days. Enjoy straight from the fridge!

To Store in Freezer: you can fully bake pumpkin pies and freeze them to enjoy later. Let the pie cool completely, wrap it in a double layer of plastic wrap followed by aluminum foil, and place it in the freezer.

Before serving, let the pumpkin pie thaw in the refrigerator overnight.

Printable Recipe Card

More Delicious Pie Recipes

I love making from scratch pumpkin pie during the fall season and I hope you love this recipe as much as I do!

Here are a few more delicious from scratch pie recipes that you will find being served in our home.

More Delicious Pumpkin Recipes

• Pumpkin Granola
• Pumpkin Chocolate Chip Granola Bars
• Pumpkin Pie Smoothie Recipe
• How to Make Homemade Pumpkin Puree

Thank you for sharing!