Pumpkin Pie Recipe Using Maple Syrup
If you’re looking to skip the sugar and bring a warm, natural sweetness to your pumpkin pie, this recipe with maple syrup is for you. Maple syrup gives the filling a subtle richness that perfectly complements the smooth pumpkin and warm spices, making it a beautiful addition to your holiday table.
Why Use Maple Syrup in Pumpkin Pie?
Maple syrup adds a depth of flavor that regular sugar can’t match. It pairs wonderfully with pumpkin and spices like cinnamon, nutmeg, and ginger, creating a wholesome and naturally sweet dessert. Plus, maple syrup’s caramel-like notes bring out the pumpkin’s earthiness, creating a unique, cozy twist on this classic dessert.
Why You Will Love This Recipe
- Naturally Sweetened: This pie is sweetened with organic maple syrup instead of refined sugar, giving it a rich, natural sweetness. Be sure to use pure maple syrup—not pancake syrup.
- Simple to Make: With easy-to-follow instructions, this recipe is perfect even for first-time pie makers. You’ll have a homemade pumpkin pie that looks and tastes amazing with minimal fuss.
- Wholesome Ingredients: This dessert is made with wholesome, real ingredients, making it a healthier choice without sacrificing any of the comforting flavors you love in a classic pumpkin pie.
Ingredients in Pumpkin Pie with Maple Syrup
- Maple Syrup: Naturally sweetens this pumpkin pie with pure maple syrup, adding a warm, rich flavor that complements the spices perfectly.
- Natural Cream: You can use whole milk, but heavy cream brings a rich texture to the filling that’s hard to beat.
- Organic Spices: Make your own homemade pumpkin pie spice blend with cinnamon, nutmeg, cloves, and ginger for just the right balance of warm fall flavors.
- Pumpkin Puree: For the best flavor, use all-natural, pure pumpkin puree.
- Vanilla Extract: Adds flavor to the filling.
- Farm Fresh Eggs: Three large eggs are for the smooth, custard-like texture of this pumpkin pie filling.
Kitchen Tools (affiliate links): 9″ pie plate | mixing bowls
Choose Your Crust
Try my homemade all-butter pie crust for the perfect crust—it’s rich, flaky, and much easier to make than you might think! But if you’re in a hurry, use a store-bought crust you love. Both options work for this pumpkin pie, so you can choose what works best.
How to Make Pumpkin Pie with Maple Syrup
- Make the Pie Crust: Prepare the pie crust as your recipe directs.
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Filling: In a large bowl, beat the eggs until smooth. Add in the maple syrup, salt, and spices (cinnamon, ginger, nutmeg, and cloves), and mix well. Next, add the pumpkin purée, heavy whipping cream, and vanilla extract, stirring until everything is fully combined.
- Fill the Pie: Pour the filling into a 9-inch pie pan lined with your prepared crust.
- Position the Rack and Bake: Place the pie on a lower rack, but not at the very bottom—closer to the bottom to ensure the crust bakes evenly without burning. Bake for 15 minutes at 425°F. Then, lower the oven temperature to 400°F and continue baking for 45-50 minutes, or until the filling is set about 3 inches from the edge. The center should still have a slight wobble when it is pulled from the oven.
- Check the Edges: If the edges of the pie start to brown too quickly during baking, cover them with foil. To do this, cut a large circle in tin foil, then carefully place it over the pie to cover the edges, but the center remains exposed. This will help protect the crust while allowing the filling to continue baking evenly.
- Cool and Refrigerate: Remove the pie from the oven and let it cool on a wire rack. The filling will firm up as it cools. Once cooled, refrigerate the pie.
- Serve: Slice it into wedges and serve chilled or at room temperature. Top with a dollop of whipped cream or a scoop of vanilla ice cream. For extra flavor, try adding a sprinkle of cinnamon or nutmeg.
Storing Pumpkin Pie
To store pumpkin pie, let it cool completely to room temperature. Then, cover it loosely with plastic wrap or aluminum foil and refrigerate. It will stay fresh in the fridge for 3-4 days.
Recipe FAQS
- Make the Filling Ahead of Time: Prepare the filling as directed, then store it in an airtight container in the refrigerator for up to two days. When you’re ready to bake, stir the filling, pour it into your crust, and bake as usual.
- Take It Out Before It Looks Done: Your pumpkin pie will continue to cook as it cools, so pulling it from the oven before it looks fully set is important. This helps avoid an overcooked filling.
- Note on Pie Plates: I use a ceramic pie plate in this recipe, which tends to retain heat longer than metal or glass. You might need to adjust the baking time slightly if you’re using a metal or glass pie plate. Keep an eye on your pie to avoid overcooking—when the edges are set, and the center has a slight wobble, it’s ready to take out of the oven!
Pumpkin Pie Recipe Using Maple Syrup
This pumpkin pie is sweetened with pure maple syrup and made with a creamy, spiced filling in a buttery crust. It's easy to prepare and bakes to perfection with a rich, natural sweetness. Perfect for a cozy fall dessert!
Ingredients
- 3 farm fresh or organic eggs slighly beaten
- ¾ cup maple syrup
- 2 cups pumpkin puree
- ¾ cup heavy whipping cream
- 1 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon organic ground cinnamon
- ½ teaspoon organic ground ginger
- ¼ teaspoon organic ground nutmeg
- ⅛ teaspoon organic ground cloves
Instructions
- Prepare the pie crust as your recipe directs.
- Set your oven to 425°F (220°C).
- In a large bowl, beat the eggs until smooth. Add in the maple syrup, salt, and spices (cinnamon, ginger, nutmeg, and cloves), and mix well. Next, add the pumpkin purée, heavy whipping cream, and vanilla extract, stirring until everything is fully combined.
- Pour the filling into a 9-inch pie pan lined with your prepared crust.
- Place the pie on a lower rack, but not at the very bottom—closer to the bottom to ensure the crust bakes evenly without burning. Bake for 15 minutes at 425°F. Then, lower the oven temperature to 400°F and continue baking for 45-50 minutes, or until the filling is set about 3 inches from the edge. The center should still have a slight wobble.
- If the edges of the pie start to brown too quickly during baking, cover them with foil. To do this, cut a large circle in tin foil, then carefully place it over the pie to cover the edges, but the center remains exposed. This will help protect the crust while allowing the filling to continue baking evenly.
- Remove the pie from the oven and let it cool on a wire rack. The filling will firm up as it cools. Once cooled, refrigerate the pie.
Notes
- Make the Filling Ahead of Time: Prepare the filling as directed, then store it in an airtight container in the refrigerator for up to two days. When you’re ready to bake, stir the filling, pour it into your crust, and bake as usual.
- Take It Out Before It Looks Done: Your pumpkin pie will continue to cook as it cools, so pulling it from the oven before it looks fully set is important. This helps avoid an overcooked filling.
- Note on Pie Plates: I use a ceramic pie plate in this recipe, which tends to retain heat longer than metal or glass. You might need to adjust the baking time slightly if you’re using a metal or glass pie plate. Keep an eye on your pie to avoid overcooking—when the edges are set, and the center has a slight wobble, it’s ready to take out of the oven!
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
