Best 9 Marvelous Maple Pumpkin Pie Recipes

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Indulge in the delightful symphony of flavors presented by our collection of maple pumpkin pie recipes. These culinary masterpieces combine the comforting warmth of pumpkin with the sweet, caramelized notes of maple syrup, resulting in a dessert that is both classic and captivating. Whether you prefer a traditional pie with a flaky crust, a creamy pumpkin cheesecake, or a luscious maple pumpkin ice cream, we have a recipe that will tantalize your taste buds and leave you craving for more. Embark on a journey of culinary exploration as you discover the perfect maple pumpkin treat to satisfy your sweet cravings.

Let's cook with our recipes!

MAPLE-PUMPKIN PIE



Maple-Pumpkin Pie image

This year, indulge your family and friends in a traditional pie made with healthier, more flavorful ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h30m

Number Of Ingredients 15

2/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold butter, cut into pieces
2 teaspoons cider vinegar
2 tablespoons ice water
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup pure maple syrup
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup reduced-fat sour cream
4 teaspoons to 2 tablespoons sugar

Steps:

  • To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic; refrigerate 1 hour.
  • Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.
  • In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.
  • To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.

Nutrition Facts : Calories 265 g, Fat 12 g, Protein 5 g

OUR MAPLE PUMPKIN PIE RECIPE IS PEAK FALL DESSERT PERFECTION



Our Maple Pumpkin Pie Recipe Is Peak Fall Dessert Perfection image

Perfect for Thanksgiving, our maple pumpkin pie recipe brings together classic fall flavors. Learn how to make maple pumpkin pie from scratch.

Provided by Sara Quessenberry

Time 3h30m

Number Of Ingredients 10

Basic Flaky Piecrust
or 1 store-bought pie crust, fitted into a 9-inch pie plate
2 large eggs
1 15-ounce can pure pumpkin puree
1 cup heavy cream
0.5 cup pure maple syrup
0.75 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.5 teaspoon kosher salt
pinch ground cloves

Steps:

  • Set an oven rack in the lowest position and heat oven to 350º F. Place the pie plate on a foil-lined baking sheet.
  • In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves.
  • Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 70 minutes. Let cool to room temperature before serving.

Nutrition Facts : Calories 377 kcal, Carbohydrate 37 g, Cholesterol 124 mg, Protein 6 g, SaturatedFat 15 g, Sodium 275 mg, Fat 24 g, UnsaturatedFat 0 g

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

2 large eggs
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Dough for single-crust pie
MAPLE WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice
Chopped pecans, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

Nutrition Facts : Calories 489 calories, Fat 26g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 290mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

Provided by Suzanne Hamlin

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 1-pound can unsweetened pumpkin puree
1/2 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons Cognac or brandy
2 large eggs
1/2 cup cream
1 9-inch metal pie tin lined with pastry

Steps:

  • Preheat oven to 425 degrees.
  • In a large bowl, mix together the pumpkin and maple syrup. Whisk in the cinnamon, ginger, nutmeg, salt and Cognac or brandy, mixing well. In a small bowl lightly beat the eggs and stir in the cream. Mix the egg and cream mixture with the pumpkin.
  • Prick the pie crust all over the bottom with the tines of a fork. Pour the filling into the crust, put the pie tin on a flat baking sheet and bake on the lower level of the oven for 15 minutes. Turn the heat down to 350 degrees and continue to bake for 30 to 40 more minutes, until filling has set. Remove to a rack, and cool to warm or room temperature. Serve with whipped cream, creme fraiche, vanilla, caramel or rum raisin ice cream.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 116 milligrams, Sugar 14 grams, TransFat 0 grams

MICHELE ALBANO'S MAPLE PUMPKIN PIE WITH PECAN STREUSEL



Michele Albano's Maple Pumpkin Pie with Pecan Streusel image

Provided by Food Network

Categories     dessert

Yield 1 (9-inch pie), 6 to 8 servings

Number Of Ingredients 23

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon fine salt
1/2 cup solid vegetable shortening, very cold
1 to 2 tablespoons heavy cream, for brushing
3/4 cup pecans, toasted and chopped
1/4 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, diced, cold
2 cups pumpkin puree, preferably fresh
2 tablespoons all-purpose flour
1/3 cup firmly packed dark brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 1/4 cups heavy cream
1 cup Grade B maple syrup
3 large eggs, beaten
Maple Whipped Cream (recipe follows), for serving
2 cups heavy cream
1/3 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 cup Grade B maple syrup, or to taste

Steps:

  • To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
  • While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
  • Preheat the oven to 425 degrees F.
  • Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
  • To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
  • Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
  • Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.
  • Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
  • Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.

HOMEMADE MAPLE PUMPKIN PIE



Homemade Maple Pumpkin Pie image

Here's a 5-inch pie that's as cute as it is delicious. You'll enjoy the creamy pumpkin-maple filling and golden, melt-in-your-mouth crust. It's great with whipped cream. -Vivian Colwell, Goshen, Ohio.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 servings.

Number Of Ingredients 13

1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons cold water
FILLING:
1/2 cup canned pumpkin
1/3 cup evaporated milk
1/4 cup packed brown sugar
1 egg
2 teaspoons sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon maple flavoring
Dash salt

Steps:

  • In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small bowl, combine the filling ingredients., On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 419 calories, Fat 13g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 346mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 3g fiber), Protein 10g protein.

JEN'S MAPLE PUMPKIN PIE



Jen's Maple Pumpkin Pie image

This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture. I usually double the recipe for one deep-dish 10-inch pie.

Provided by jennifermo

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h10m

Yield 8

Number Of Ingredients 14

1 (3 pound) sugar pumpkin, cut in half
1 pie dough for a single-crust pie
1 egg white
1 tablespoon water
1 cup heavy whipping cream
3 eggs, room temperature
½ cup packed brown sugar
¼ cup maple syrup
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
1 pinch salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place pumpkin halves, cut-side down, on prepared baking sheet.
  • Roast pumpkin in the preheated oven until tender, about 1 hour. Set aside until cool enough to handle, at least 15 minutes. Remove seeds from pumpkin and discard. Scoop pumpkin flesh into a food processor and blend until smooth. Reduce oven temperature to 375 degrees F (190 degrees C).
  • While pumpkin is roasting, roll out pie dough to fit in a 9-inch pie dish. Crimp edges to form a border. Refrigerate dough until chilled, at least 45 minutes.
  • Line chilled pie dough with 2 sheets of aluminum foil and pour pie weights into the foil.
  • Bake in the preheated oven until crust is set on the sides and lightly golden on the border, about 25 minutes. Remove aluminum foil with pie weights. Whisk egg white and water together in a small bowl. Brush border of pie crust with egg white mixture and return to oven. Bake until bottom of the pie appears dry and set, about 10 minutes more. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C).
  • Whisk 2 cups pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour pumpkin mixture into baked pie crust.
  • Bake pie in the preheated oven until just set in the center, about 50 minutes.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 43.8 g, Cholesterol 110.5 mg, Fat 20.6 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 9.4 g, Sodium 168.3 mg, Sugar 21.9 g

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

A quick and east Maple Pumpkin Pie recipe

Categories     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Chill     Potluck     Maple Syrup     Gourmet

Number Of Ingredients 11

2 recipes pastry dough
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1 cup Grade B maple syrup*
2 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
*available at some specialty foods shops

Steps:

  • On a lightly floured surface with a floured rolling pin roll out two thirds dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
  • Preheat oven to 375° F.
  • On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a 2-inch leaf-shaped cutter cut out 16 leaves. Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes.
  • Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes. Transfer leaves to a rack and cool. Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
  • In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
  • Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.
  • Garnish pie with pastry leaves just before serving.

CLASSIC PUMPKIN PIE WITH PECAN & MAPLE CREAM



Classic pumpkin pie with pecan & maple cream image

A great way to use up any pumpkin from your lantern carving

Provided by Barney Desmazery

Time 1h35m

Number Of Ingredients 12

550g piece pumpkin , peeled and cut into chunks
500g pack shortcrust pastry
175g light muscovado sugar
2 eggs
142ml pot double cream
1 tsp cinnamon
1 tsp allspice
1 tsp ground ginger
small grating of nutmeg
142ml tub double cream
5 tbsp maple syrup
25g pecan , finely chopped

Steps:

  • Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
  • On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.
  • Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.
  • Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.

Nutrition Facts : Calories 624 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 30 grams sugar, Protein 7 grams protein, Sodium 0.73 milligram of sodium

Tips:

  • Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned pumpkin puree. If you don't have fresh pumpkin puree, you can make your own by roasting a pumpkin and then pureeing it in a food processor.
  • Don't overmix the batter. Overmixing the batter will make the pie tough. Mix the batter just until the ingredients are combined.
  • Bake the pie in a preheated oven. This will help to ensure that the pie bakes evenly.
  • Let the pie cool completely before serving. This will help to set the pie and make it easier to slice.

Conclusion:

Pumpkin pie is a classic fall dessert that is enjoyed by people of all ages. This recipe for Maple Pumpkin Pie is a delicious and easy-to-make version of this classic pie. The pie has a creamy, pumpkin filling that is perfectly complemented by the maple flavor. The pie is also topped with a whipped cream topping that adds a touch of sweetness and richness. This pie is sure to be a hit at your next holiday gathering.

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