I often pair pumpkin with maple when I’m making slightly savory dishes. For instance, I’ll drizzle some pumpkin with maple syrup when I am roasting it to highlight the natural sweetness of the squash, and I’ll add a splash to pumpkin soup for the same reason. The combination works well in sweet applications, of course, and provides a nice change of pace from some other pumpkin desserts. This Maple Pumpkin Pie is one that is a current favorite of mine and it is definitely a pie that I always take a second slice of. The blend of spices, pumpkin and maple in it is addictive and satisfying – and a beautiful, but simple, twist on a basic pumpkin pie.
This pie uses a combination of maple syrup and brown sugar to give the pie a rich maple flavor to the pumpkin filling. Dark brown sugar helps to emphasize some of the darker sugar notes in the syrup in this recipe, so I found I got the best results when I used a combination of the two sweeteners. The added bonus of this is also that it keeps the cost of baking this pie down, since pure maple syrup can be fairly expensive and you definitely want to use the best stuff you can find for the best results in this pie! Dark maple syrup, also known as Grade B maple syrup, has the strongest flavor and is going to give you the best results in this pie, so I highly recommend that you opt for that over a lighter syrup.
This recipe will make enough filling for a fairly deep pie plate, so if you are using a shallow pie plate or a store-bought graham cracker crust instead of a homemade one, you might find that you have a little bit of filling leftover. Don’t worry if this is the case, but if it is, simply fill your crust up to the top and discard any excess filling. The pie will be ready to slice as soon as it comes down to room temperature, but it is excellent when chilled so it can be made a day in advance and stored in the fridge. When you’re ready to serve, drizzle each piece with a little extra maple syrup (whipped cream is optional) to highlight that maple flavor.
Maple Pumpkin Pie
dough for 9-inch pie crust
3 large eggs, room temperature
1/2 cup brown sugar
2/3 cup maple syrup (pref. grade B)
1 1/2 cups (15-oz) pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1 tsp vanilla extract
1/3 cup milk (any kind)
Preheat oven to 400F.
Roll out pie dough on a lightly floured surface and fit crust to a 9-inch pie plate. Chill rolled crust in the refrigerator for 30 minutes.
In a large bowl, whisk together eggs and brown sugar until well combined. Whisk in maple syrup, pumpkin puree, spices and milk until very smooth. Pour into prepared pie crust.
Bake at 400F for 15 minutes, then turn the temperature down to 350F and bake the pie for an additional 40-45 minutes.
Allow pie to cool completely on a wire rack before slicing.
All Butter Single Pie Crust
1 1/4 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
6 tbsp butter, chilled and cut into pieces
4-6 tbsp ice water
Whisk together flour, salt and sugar in a large bowl. Rub in butter with your fingertips, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand and no pieces larger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before using.