Maple Pumpkin Pie
A warm, spiced pumpkin pie drizzled with sweet maple syrup, perfect for fall gatherings and pumpkin lovers seeking a rich, comforting dessert with bold flavors.
Ingredients
Instructions
- Beat eggs well, then beat in sugar, ground ginger, cinnamon, and salt.
- Add maple syrup, evaporated milk, and pumpkin, beating with rotary beater until smooth.
- Pour the mixture into a pastry-lined 9-inch pie pan.
- Bake in a 450°F oven for 10 minutes.
- Reduce oven temperature to 350°F and bake for an additional 40 minutes or until a knife inserted near the center comes out clean.
- Serve cold or slightly warm.
Tips & Substitutions
For a richer flavor, consider using dark maple syrup instead of light. You can also substitute the evaporated milk with coconut milk for a dairy-free version. If you don’t have ground ginger, fresh ginger can be used, just grate a small amount finely. Ensure the pie crust is well-chilled before filling for a flaky texture. Don’t forget to check the pie towards the end of baking to prevent overcooking.
Serving Suggestions
Serve the Maple Pumpkin Pie chilled or slightly warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch. It pairs beautifully with a side of Cranberry Walnut Swirls for a festive dessert table. This pie is perfect for Thanksgiving or any fall gathering, offering a delightful balance of flavors.
Storage & Reheating
Store any leftovers covered in the refrigerator for up to 3-4 days. To reheat, preheat your oven to 350°F and warm the pie for about 15-20 minutes until heated through. Alternatively, you can microwave individual slices for about 30 seconds, but be cautious not to overheat, as this can affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Maple Pumpkin Pie contains roughly 327 calories, with 6g protein, 73g carbohydrates, and 4g fat. It is an excellent source of iron (70% of the Daily Value), dietary fiber (35% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of protein and calcium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! To do this, roast or steam the pumpkin until tender, then puree it. You'll need about 2 cups of fresh pumpkin puree, which can enhance the flavor, but make sure to remove excess moisture to avoid a soggy pie.
How do I know when the pie is done baking?
The pie is done when the edges are set but the center is slightly jiggly. A knife inserted near the center should come out clean or with just a few moist crumbs. If the edges brown too quickly, you can cover them with foil during baking.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day or two in advance. Just allow it to cool completely before refrigerating. It often tastes even better the next day as the flavors meld. Just remember to serve it chilled or gently reheated.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).