How to Make the Best Maple Pumpkin Pie Recipe

No Blind Bake Required

The other great thing about this pie crust recipe, is that it does not require what is called a “blind bake”. That’s great!….what’s a blind bake?

Great question. When you blind bake a pie crust, you are either partially or completely baking the pie crust before putting in any of the pie filling ingredients. This helps create that firm and flaky crust we all love and you have a better shot at not having a soggy bottom (not very appealing, right!?).

And since there is no filling in the pie crust yet, you often have to use some type of pie weights to keep the crust from bubbling during a blind bake. Traditional pie weights are small metal or ceramic balls you put in the center of the pie pan. 

But really, almost anything can be used as pie weights. I’ve seen dried beans, rice, sugar, even popcorn. Just be sure to line the pie crust with parchment paper before you use your pie weights so they don’t cook into the pie crust itself.

You traditionally use the blind bake method with custard, fruit, cream, pudding and pumpkin pies as they have fairly wet ingredients. However, this no-blind bake approach with this pie crust recipe gives me a firm, flaky crust every time. One less step you have to take before getting to your delicious pie!

You are now done with your homemade pie crust and frankly, probably easier and less time-consuming than going out and shopping for a store-bought pie crust!

Simple and Easy Pie Filling

Now, the pie filling for this maple pumpkin pie recipe itself is so delicious and simple to make. You start with pure pumpkin puree. You can make your own pumpkin puree or use canned (I use canned, so much easier).

The nice thing about using pumpkin puree as opposed to pumpkin pie filling, is that there are no extra flavors in the pumpkin puree. Oftentimes in pumpkin pie filling, you will find things like cinnamon, nutmeg, cloves and sugar. Pumpkin puree has none of that and you can better spice to your own liking.

The other great thing about this maple pumpkin pie recipe is the use of pure maple syrup. The syrup adds a depth of taste, a hint of maple, and doesn’t overpower the rest of the pie.

Please use pure maple syrup! It is just so much better than any pancake syrup you can buy out there.

So, you just take a large bowl, and drop in the pumpkin puree, pure maple syrup, sweetened condensed milk, eggs, pumpkin pie spice and vanilla extract. Stir until well combined and then pour into the pie pan with your already prepared pie crust. 

Drop into a preheated 350 degree oven and you have yourself a maple pumpkin pie in about an hour. It still looks like your traditional pumpkin pie, but you will notice that extra bump that pure maple syrup provides.

Once you are done, wait to serve until the pie cools to room temperature. It will firm up so you get those beautiful slices. 

If you have leftovers, just cover with plastic wrap. And yes, you should refrigerate a pumpkin pie as it is egg-rich.

So, grab a plate, get yourself a slice and cover with whipped cream!  

Enjoy! 

Tips and Tricks

• The crust is very simple to make, but it does take a few minutes to press out into the pie pan. Make sure you’ve sprayed the pan with non-stick cooking spray so that the crust doesn’t stick. Then have patience and just keep pressing the pie dough evenly around the bottom of the pan. Once the dough covers the bottom of the pan start pushing the dough up the side of the pie pan.
• Once the dough is up the side of the pan, go around the edge of the pie pan with your index finger pushing into the pie dough and then crimp the dough against your finger with two fingers from your other hand.
• You’ll know that the pie is done when the center doesn’t jiggle. It takes between 55 and 60 minutes, depending on your oven.
• Make sure the pie cools completely before slicing.

Ingredients Needed for Maple Pumpkin Pie

• Flour – Any all purpose flour will work in this recipe.
• Salt
• Vegetable or canola oil – You’re looking for a neutral oil. 
• Water
• Canned pumpkin purée – Make sure that you’re using pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is already sweetened and has pumpkin pie spice added. You want plain pumpkin purée for this recipe.
• Sweetened condensed milk – This helps to thicken the pie as well as adding sweetness.
• Pure maple syrup – I highly recommend pure maple syrup rather than pancake syrup. The flavor of the pure maple syrup is superior to the artificial flavor of pancake syrup.
• Eggs
• Pumpkin pie spice – This is a blend of cinnamon, nutmeg, ginger, clove and allspice. Pumpkin pie spice is also readily available at your regular grocery store.
• Vanilla extract – If you have it on hand, I recommend pure vanilla extract rather than artificial vanilla flavor.

How to Make Maple Pumpkin Pie

• Preheat oven to 350 degrees.
• Combine all purpose flour and salt in a mixing bowl.
• Stir in oil and water until well combined.
• Form pie dough into a ball.
• Coat pie pan with cooking spray.
• Place dough ball in pie pan.
• Gently press pie dough out with your fingers, until it’s spread out into an even layer on the bottom of the pan and up the sides.
• Crimp the top edge of the crust with your fingers.
• To make pie filling, combine remaining ingredients in a large bowl.
• Beat until filling is smooth, it will be very runny.
• Pour filling into pie crust.
• Bake in preheated oven for 55-65 minutes, until center is firm and doesn’t jiggle.
• Cool completely before serving.

More Holiday Desserts to Enjoy

• Cranberry Orange Pound Cake
• Eggnog Pound Cake
• Apple Clafoutis
• Apple Cranberry Crisp
• Apple Crostata
• Louisiana Stranger Cake ( Caramel Pecan Bundt Cake)
• Strawberry Chocolate Cake
• Easy Rhubarb Dessert

Continue to Content

Yield: 8 servings

How to Make the Best Maple Pumpkin Pie Recipe

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This Maple Pumpkin Pie is so good  and so easy to make. It has a foolproof pie crust that turns out perfectly for even the most pie crust challenged folks.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

For Crust:

• 1 3/4 cup all purpose flour
• 1/2 tsp salt
• 1/2 cup vegetable or canola oil
• 2 tbsp water

For Filling:

• 1(15 oz) can pumpkin purée
• 1 (14oz) container sweetened condensed milk
• 1/4 cup pure maple syrup
• 4 eggs
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat oven to 350 degrees.
2. Combine all purpose flour and salt in a medium bowl.
3. Stir in oil and water until well combined.
4. Form pie dough into a ball.
5. Coat pie pan with cooking spray.
6. Place dough ball in pie pan.
7. Gently press pie dough out with your fingers, until it’s spread out into an even layer on the bottom of the pan and up the sides.
8. Crimp the top edge of the crust with your fingers.
9. To make pie filling, combine remaining ingredients in a large bowl.
10. Beat until filling is smooth, it will be very runny.
11. Pour filling into pie crust.
12. Bake in preheated oven for 55-65 minutes, until center is firm and doesn’t jiggle.
13. Make sure the pie cools completely before serving.

Notes

For best results, use a 9-inch pie plate.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 213Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 95mgSodium: 267mgCarbohydrates: 35gFiber: 2gSugar: 10gProtein: 7g

ENJOY!

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