Maple Sugar Pumpkin Pie
A rich, spiced pumpkin pie with maple syrup and warm seasonal flavors, perfect for autumn gatherings and holiday dessert tables, appealing to pumpkin and pie lovers alike.
Ingredients
Instructions
- In a mixing bowl, combine pumpkin, flour, cinnamon, nutmeg, ginger, butter, sugar, milk, maple syrup, and eggs.
- Mix until well blended.
- Pour the filling into the unbaked pie shell.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 45 minutes or until a knife inserted near the center comes out clean.
- Allow the pie to cool to room temperature.
- Refrigerate before serving.
- Garnish with whipped cream, if desired.
Tips & Substitutions
For a smoother filling, blend the pumpkin mixture in a food processor. If you don't have maple syrup, honey or agave can be used as alternatives, though they will slightly alter the flavor. Ensure you use solid-pack pumpkin, not pumpkin pie filling, for the best results. For a twist, consider adding a pinch of cloves for extra warmth and depth.
Serving Suggestions
Serve this Maple Sugar Pumpkin Pie with a dollop of whipped cream on top for added richness. It pairs beautifully with a side of spiced apple cider or a scoop of vanilla ice cream. For a delightful autumn treat, consider serving it alongside cheese bites for a savory contrast.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 4 days. To reheat, place individual slices in the microwave for 30-60 seconds or warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Maple Sugar Pumpkin Pie contains roughly 197 calories, with 4g protein, 43g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (39% of the Daily Value), vitamin C (24% of the Daily Value), and iron (23% of the Daily Value), and a good source of calcium. It also contributes 11g 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, but it requires more preparation. Roast and puree the pumpkin until smooth, then measure out the equivalent of 16 oz. for this recipe. Fresh pumpkin will provide a different flavor and texture, often denser than canned options.
Is it necessary to refrigerate the pie?
Yes, it is important to refrigerate the pie after it cools to room temperature. The dairy and eggs in the filling can spoil if left out. Refrigeration helps maintain the pie's freshness and flavor for up to 4 days.
What can I do if my filling is too runny?
If your filling seems too runny, you can thicken it by mixing in an additional tablespoon of flour or cornstarch. Make sure to blend it thoroughly before pouring into the pie shell. Baking the pie longer can also help set the filling, but monitor closely to avoid overcooking.
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).