Best 18 Homemade Maple Pumpkin Pie Recipes

EASY MAPLE PUMPKIN PIE

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.

OUR MAPLE PUMPKIN PIE RECIPE IS PEAK FALL DESSERT PERFECTION

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.

MAPLE PUMPKIN PIE

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.

MARVELOUS MAPLE PUMPKIN PIE

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.

MAPLE PUMPKIN PIE

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.

JEN'S MAPLE PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place pumpkin halves, cut-side down, on prepared baking sheet.
• Roast pumpkin in the preheated oven until 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).
• While pumpkin is roasting, roll out pie dough to fit in a 9-inch pie dish. Crimp edges to form a border. Refrigerate dough until chilled, at least 45 minutes.
• Line chilled pie dough with 2 sheets of aluminum foil and pour pie weights into the foil.
• Bake in the preheated oven until 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).
• Whisk 2 cups pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour pumpkin mixture into baked pie crust.
• Bake pie in the preheated oven until just set in the center, about 50 minutes.

MAPLE PUMPKIN PIE WITH LEAF LATTICE

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

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.

MAPLE SUGAR PUMPKIN PIE

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 bowl, combine the first 10 ingredients. Pour into the crust. Bake for 15 minutes. Reduce heat to 350° and continue baking until a knife inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.

HOMEMADE MAPLE PUMPKIN PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small bowl, combine the filling ingredients., On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust., Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

PUMPKIN AND MAPLE CREAM CHEESE PIE

Steps:

• Preheat oven to 325 degrees F.
• For cream cheese layer, in a small mixing bowl, combine 1?4 cup of the pumpkin, the cream cheese, maple syrup, 1 teaspoon of the pumpkin pie spice, 1 egg, and the vanilla. Beat with an electric mixer on medium speed until smooth. Spoon the cream cheese mixture evenly into the pie shells and smooth. Set aside.
• For the pumpkin layer, in a large mixing bowl, combine the remaining pumpkin and the bourbon. Beat with an electric mixer on low speed until mixed. Add sweetened condensed milk, cinnamon, the remaining 2 eggs, and remaining pumpkin pie spice. Beat until smooth. Pour evenly over cream cheese layer to fill pie shells and smooth.
• Place pies on a large baking sheet. Bake for 60 to 75 minutes or until set 1 inch from centers. Cool completely on wire racks. Drizzle with chocolate sauce.

MAPLE WALNUT PUMPKIN PIE

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

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.

VERMONT MAPLE PUMPKIN PIE

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.

MAPLE-PUMPKIN PIE WITH WALNUT CRUMBLE AND MAPLE MERINGUE IN GINGERBREAD CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using your fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
• Bake in the preheated oven until lightly golden, 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
• Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in cream, eggs, syrup, and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
• Bake in the lower third of the hot oven until center of the pie is almost set, 50 minutes to 1 hour.
• Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
• Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
• Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
• Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form, about 2 minutes.
• Check the syrup and when the temperature reaches 238 degrees F (114 degrees C), reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny, an additional 3 to 4 minutes.
• Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown, 1 to 2 minutes.
• Serve chilled or at room temperature.

MAPLE PUMPKIN PIE - BON APPETIT 2000

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.

BAKED MAPLE PUMPKIN PIE

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.

MAPLE PUMPKIN PIE WITH A CRUNCH

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 30 minutes., In a large bowl, beat eggs, pumpkin, milk, brown sugar, syrup, flour, pie spice and salt until blended. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. , Top pie with whipped topping and pecans; if desired, sprinkle with cinnamon. Refrigerate leftovers.