Best 13 Baked Maple Pumpkin Pie Recipes

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There are countless ways to cook a baked maple pumpkin pie, with each variation providing unique flavors and textures. Whether you prefer a classic, creamy pumpkin pie or something with more decadent textures, there is a recipe out there to suit your taste. From creamy maple pumpkin pies to pies with pecan streusel toppings, you're sure to find a recipe that will make your taste buds sing. In this article, we'll explore some of the best recipes for baked maple pumpkin pie, taking you on a culinary journey that will leave you craving more.

Here are our top 13 tried and tested recipes!

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.

EASY MAPLE PUMPKIN PIE



Easy Maple Pumpkin Pie image

I made the mistake of making this maple pumpkin pie for Thanksgiving 10 years ago. I have never been allowed to make anything else! My family loves it!

Provided by KGeorge

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
1 cup evaporated milk
1 cup canned pumpkin
¾ cup white sugar
3 eggs
¼ cup maple syrup
¼ teaspoon maple-flavored extract
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
  • Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 41.8 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 4 g, Sodium 396.7 mg, Sugar 29.1 g

MARVELOUS MAPLE PUMPKIN PIE



Marvelous Maple Pumpkin Pie image

Delicious and rich perfect ending to any fall feast. This recipe makes two 10-inch deep dish pies or three 9-inch pies that are just oh so yummy. When baking, they make your house smell like Thanksgiving's on its way for sure and the taste will definitely hit the spot for those pumpkin pie lovers around the table. Serve with your favorite toppings like whipped cream, vanilla ice cream, or candied pecans, or if you're like me, plain and simple: a piece of pie and a fork.

Provided by Naomi Boyko

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 18

Number Of Ingredients 12

1 (15 ounce) package 10-inch pie crusts
1 (28 ounce) can pumpkin puree
1 ½ cups brown sugar
4 teaspoons pumpkin pie spice
3 teaspoons ground cinnamon
2 ½ teaspoons maple-flavored extract
1 teaspoon rum-flavored extract
1 teaspoon salt
1 ⅓ cups maple syrup
3 tablespoons all-purpose flour
2 ¼ cups evaporated milk
6 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 deep-dish pie plates with crusts.
  • Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt together in a large bowl until well blended. Stir in maple syrup. Sprinkle flour over mixture. Pour in evaporated milk and stir to fully blend.
  • Whisk eggs together in a medium bowl for 1 to 2 minutes. Whisk eggs thoroughly into the pumpkin mixture, but do not beat. Pour pie filling into the crusts.
  • Bake in the center of the preheated oven until centers appear set and no longer jiggle, 60 to 70 minutes. Allow to cool thoroughly before serving.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 52 g, Cholesterol 71.1 mg, Fat 11.5 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 3.9 g, Sodium 410.9 mg, Sugar 36.6 g

BAKED MAPLE PUMPKIN PIE



Baked Maple Pumpkin Pie image

Since I have to watch my saturated fat, I was happy to find this recipe for a good pumpkin pie. We enjoy its mild maple flavor. -Betty Leonard of Steinhatchee, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup canola oil
1-1/2 cups all-purpose flour
1 teaspoon cider vinegar
2 to 4 tablespoons cold water
FILLING:
1 can (15 ounces) solid-pack pumpkin
3/4 cup egg substitute
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon maple flavoring
1/4 teaspoon ground nutmeg
1 cup fat-free evaporated milk

Steps:

  • In a small bowl, combine the flour, sugar, salt and baking powder. Stir in oil and vinegar. Gradually add water, tossing with a fork until a ball forms. Shape into a 6-in. circle. Roll out between two pieces of plastic wrap to fit a 9-in. pie plate. Remove top piece of plastic wrap; invert pastry into a 9-in. pie plate coated with cooking spray. Remove remaining plastic wrap. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate for 20 minutes or until chilled., In a large bowl, combine the pumpkin, egg substitute, syrup, cinnamon, ginger, maple flavoring and nutmeg; mix just until blended. Gradually stir in milk. Pour into pastry shell., Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 282 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate, Fiber 3g fiber), Protein 8g protein.

MAPLE WALNUT PUMPKIN PIE



Maple Walnut Pumpkin Pie image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

1 (15 oz.) can pumpkin (about 2 cups)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 tsp. maple flavoring
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 (8- or 9-inch) prepared graham cracker or baked pie crust
1/3 cup firmly packed brown sugar
1/3 cup Pillsbury BEST® All Purpose Flour
1/2 tsp. ground cinnamon
3 tbsps. cold butter
1/2 cup chopped walnuts

Steps:

  • HEAT oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, eggs, maple flavoring, cinnamon, salt, ginger and nutmeg in large bowl. Mix well. Pour into pie crust.
  • BAKE 15 minutes. Reduce oven temperature to 350 degrees F. Bake an additional 30 minutes.
  • COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Remove pie from oven. Top evenly with crumb mixture.
  • BAKE an additional 10 minutes. Cool. Garnish as desired.

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

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.

VERMONT MAPLE PUMPKIN PIE



Vermont Maple Pumpkin Pie image

Make and share this Vermont Maple Pumpkin Pie recipe from Food.com.

Provided by Karen..

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/3 cups mashed cooked pumpkin or 15 ounces canned pumpkin
3/4 cup pure maple syrup
1 1/2 cups milk
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ginger
2 eggs
1 tablespoon flour
1 teaspoon salt
1 unbaked frozen pie shell (or your favorite)

Steps:

  • Preheat oven to 350*.
  • Beat or blend all ingredients (except pie shell!) thoroughly and pour into unbaked pie shell.
  • Bake for 45 minutes or until just firm in the center.

Nutrition Facts : Calories 251, Fat 10.4, SaturatedFat 3.4, Cholesterol 52.9, Sodium 451.8, Carbohydrate 35.4, Fiber 1.5, Sugar 18.4, Protein 4.9

MAPLE PUMPKIN PIE WITH LEAF LATTICE



Maple Pumpkin Pie with Leaf Lattice image

Pumpkin pie is infused with a delicious maple flavor and topped with a leaf-lattice piecrust. You will need a 2-inch leaf cutter for this recipe. The leaf crust is very delicate, so take extra care when placing it on top of the pie.

Provided by Martha Stewart

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

Yield Makes one 9-inch pie

Number Of Ingredients 12

Pate Brisee
3 large eggs plus 1 large egg yolk
3/4 cup plus 1 tablespoon heavy cream
1/2 cup packed dark-brown sugar
1 1/2 tablespoons all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 can (15 ounces) pumpkin puree
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Steps:

  • On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
  • Preheat oven to 375 degrees. Cut a 13-inch round of parchment, and place on top of chilled piecrust. Fill with pie weights or dried beans. Freeze for 10 minutes.
  • Bake piecrust for 10 minutes. Remove weights and parchment, and continue to bake until barely golden brown, about 5 minutes. Let cool on a wire rack.
  • On a piece of lightly floured parchment, roll out remaining disk of dough to 1/8 inch thick. Transfer parchment with dough to an inverted baking sheet (this will make it easier to slide it onto pie). Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the leaf lattice to fit the pie). Using a 2-inch leaf cutter, cut a pattern out of the round, spacing leaves 1 inch apart and leaving a 1/2-inch border around edge. Transfer leaves to a parchment-lined baking sheet. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Place in refrigerator while you etch the leaves.
  • Using a paring knife, etch veins in each leaf. To make egg wash, whisk together egg yolk and 1 tablespoon cream. in a small bowl. Remove leaf lattice from refrigerator, and lightly brush with egg wash. Arrange leaves around edge of lattice, making sure they do not extend over edge or they will brown too quickly. Refrigerate for 20 minutes.
  • Bake lattice on inverted baking sheet until golden, 20 to 25 minutes. The thin spaces between the leaves will brown before the rest of the crust; tent with foil if crust browns too quickly. Let cool.
  • Reduce oven to 350 degrees. Combine sugar, flour, salt, and spices. In a large bowl, whisk together pumpkin, maple syrup, vanilla, eggs, and remaining 3/4 cup cream. Whisk in flour mixture.
  • Place partially baked piecrust on a rimmed baking sheet. Pour filling into crust. Bake until slightly puffed and almost set (it should jiggle slightly when shaken gently), 35 to 40 minutes. Remove pie from oven. Using one or two large spatulas, place leaf lattice onto pie. Center it carefully; once lattice has been placed, it cannot be adjusted without smearing the filling. Bake until all but the center of the pie is set, 7 to 10 minutes. Cool completely on a wire rack.

MAPLE PUMPKIN PIE - BON APPETIT 2000



Maple Pumpkin Pie - Bon Appetit 2000 image

Make and share this Maple Pumpkin Pie - Bon Appetit 2000 recipe from Food.com.

Provided by EveryoneLovesaSprin

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

9 inches frozen pie shells
2 eggs, large
3/4 cup half-and-half
6 tablespoons pure maple syrup
3/4 teaspoon vanilla extract
1 1/2 cups canned pure pumpkin
6 tablespoons light brown sugar, packed
3 1/2 teaspoons all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°F Line pie crust with foil, fill with dried beans and bake for 10 minutes. Remove foil and beans. Pierce crust in several places with a fork and bake another five minutes. Cool on rack and reduce oven temperature to 350°F.
  • Whisk eggs and next three ingredients in a medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour the filling into crust.
  • Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken - about 1 hour 5 minutes. Cool on rack. Chill until cold, at least four hours or overnight.

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

BRûLéED BOURBON-MAPLE PUMPKIN PIE



Brûléed Bourbon-Maple Pumpkin Pie image

This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.

Provided by Kierin Baldwin

Categories     Bourbon     Dessert     Bake     Christmas     Thanksgiving     Pumpkin     Fall     Christmas Eve     Potluck     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 27

Chocolate pie dough:
1/4 cup plus 1 tablespoon Dutch-process unsweetened cocoa powder
3 1/2 tablespoons granulated sugar
1 teaspoon kosher salt
1 1/4 cups plus 1 tablespoon all-purpose flour plus more for dusting
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2 tablespoons chilled vegetable shortening, cut into pieces
1 large egg yolk
1/2 teaspoon apple cider vinegar
Filling and assembly:
All-purpose flour (for dusting)
4 large eggs
1 15-ounce can pure pumpkin purée
1/4 cup sour cream
2 tablespoons bourbon
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground mace (optional)
3/4 cup pure maple syrup, preferably grade B
1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons granulated sugar
Special Equipment
A kitchen torch

Steps:

  • For chocolate pie dough:
  • Pulse cocoa powder, granulated sugar, salt, and 1 1/4 cups plus 1 tablespoon flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
  • Whisk egg yolk, vinegar, and 1/4 cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
  • Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into a 1"-thick disk. Wrap in plastic; chill at least 1 hour.
  • DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.
  • For filling and assembly:
  • Roll out disk of dough on a lightly floured surface into a 14" round. Transfer to a 9" pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1" overhang. Fold overhang under and crimp edge. Chill in freezer 15 minutes.
  • Place a rack in middle of oven and preheat to 350°F. Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edge, about 20 minutes. Remove paper and weights and bake until surface of crust looks dry, 5-10 minutes. Brush bottom and sides of crust with 1 beaten egg. Return to oven and bake until dry and set, about 3 minutes longer. (Brushing crust with egg and baking will prevent a soggy crust.)
  • Whisk pumpkin purée, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, if using, and remaining 3 eggs in a large bowl; set aside.
  • Pour maple syrup into a small saucepan; scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes. Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth. Gradually whisk hot maple cream into pumpkin mixture.
  • Place pie dish on a rimmed baking sheet and pour in filling. Bake pie, rotating halfway through, until set around edge but center barely jiggles, 50-60 minutes. Transfer pie dish to a wire rack and let pie cool.
  • Just before serving, sprinkle pie with granulated sugar and, using a kitchen torch, brûlée until sugar is melted and dark brown.
  • DO AHEAD: Pie can be baked 1 day ahead (do not brûlée). Cover and chill.

Tips:

  • Use fresh pumpkin purée for the best flavor. You can make your own purée by roasting a pumpkin and then blending it until smooth, or you can buy canned pumpkin purée.
  • Don't overmix the batter. Overmixing can make the pie tough.
  • Bake the pie until a toothpick inserted into the center comes out clean. This should take about 45-50 minutes.
  • Let the pie cool completely before serving. This will help the pie set and make it easier to slice.
  • Serve the pie with whipped cream or ice cream.

Conclusion:

This baked maple pumpkin pie is a delicious and easy-to-make dessert that is perfect for fall. With its creamy, pumpkin filling and flaky, maple-flavored crust, this pie is sure to be a hit with everyone at your table.

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