For a deeper maple flavor, try using dark maple syrup. If you don't have pie weights, dried beans or rice work well as a substitute. To prevent the crust from browning too quickly, cover the edges with foil during the last 20 minutes of baking. This pie is best served chilled, allowing the flavors to meld together.
Jen's Maple Pumpkin Pie
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PREP TIME30 mins
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COOK TIME2 hrs 25 mins
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TOTAL TIME3 hrs 10 mins
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SERVING8 People
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VIEWS16
Elevate your autumn dessert experience with this Maple Pumpkin Pie, where the warm spice of pumpkin meets the rich sweetness of maple syrup, all enveloped in a flaky, golden crust. A true celebration of fall flavors!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol111 mg
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Fiber2 g
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Protein7 g
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Saturated Fat9 g
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Sodium168 mg
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Sugar22 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02
StepPlace pumpkin halves, cut-side down, on prepared baking sheet. (2 minutes)
03
StepRoast pumpkin in the preheated oven until fork-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). (1 hour 15 minutes)
04
StepWhile pumpkin is roasting, roll out pie dough to fit in a 9-inch pie dish. Crimp edges to form a decorative border. Refrigerate dough until chilled, at least 45 minutes. (50 minutes)
05
StepLine chilled pie dough with 2 sheets of aluminum foil, ensuring it covers the entire surface, and pour pie weights into the foil. (3 minutes)
06
StepBake in the preheated oven until the 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). (38 minutes)
07
StepWhisk together 2 cups pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and salt in a large bowl until smooth and well combined. Gently pour pumpkin mixture into the prepared baked pie crust. (10 minutes)
08
StepBake pie in the preheated oven until just set in the center – the filling should jiggle slightly but not be liquid, about 50 minutes. Let cool completely on a wire rack before serving. (50 minutes)
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Arely Rau
Jun 21, 2025I used a pre-made crust to save time, and it still turned out amazing. The filling is so creamy and flavorful.
Royce Baumbach
Jun 15, 2025I doubled the recipe like suggested and it fit perfectly in my deep-dish pie pan. Will definitely make this again!
Lauriane Kunze
Jun 11, 2025This pie was a huge hit at Thanksgiving! The maple syrup adds such a unique and delicious flavor.
Paxton Schinner
May 14, 2025The crust came out perfectly thanks to the blind baking instructions. So much better than store-bought pie!