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slice of homemade pumpkin pie made with maple syrup on a plate.

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!
Prep Time 15 minutes
Cook Time 45 minutes
Cool Time 3 hours
Total Time 4 hours
Serving Size 8

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!