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Pumpkin and maple syrup pie recipe

Pumpkin and maple syrup pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Pumpkin pie

This pumpkin pie will probably be the best that you've ever tasted. Enjoy for dessert, with a dollop of whipped cream or ice cream.

206 people made this

IngredientsServes: 8

  • 1 small sugar pumpkin
  • 165g dark brown soft sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 160ml pure maple syrup
  • 300ml single cream
  • 1 teaspoon plain flour
  • 3 eggs
  • 1 (23cm) unbaked shortcrust pastry case

MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min

  1. Preheat oven to 190 C / Gas 5
  2. Cut up pumpkin and remove seeds. Place in large baking tin and cover with foil. Bake for 1 hour or until very tender. Remove from oven and set aside to cool. Reduce oven temperature to 180 C / Gas 4.
  3. Scrape pumpkin into a food processor; puree until smooth. Measure 375g pumpkin puree. In a large bowl, mix together 375g pumpkin puree, dark brown soft sugar, cinnamon, ginger, nutmeg, cloves, allspice and salt. Stir in maple syrup, single cream and flour. Mix in eggs one at a time. Pour filling into unbaked pastry case.
  4. Bake at 180 C / Gas 4 for 1 hour or until centre is set.


Sugar pumpkins are smaller, sweeter and have more flavour than their larger jack-o-lantern counterparts. They are available in supermarkets around Halloween. If unavailable, use butternut squash instead.


Freeze any remaining pumpkin puree in small, leak proof containers. Fill within 2.5cm of the top; the contents will expand when frozen.

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Reviews & ratingsAverage global rating:(214)

Reviews in English (176)

Never had pumpkin pie before but I will definitely be making it again!-03 Nov 2013

i made my own lower fat version yesterday. instead of cream i used fat free greek yoghurt and i didnt use pastry at all (the pumpkin mix sets and keeps its shape fine), i also had some pecans to the top and drizzled with maple syrup...served with a dollop of fat free greek was delicious and i had never tasted pumpkin in a dessert before! it was a bit of a fiddle cutting up a pumpkin and making it into puree (i chopped it up and steamed it in microvave then mashed it!)...i have taken the easy option for the next one and bought pre-made pumpkin puree lol!!-25 Oct 2011

mmmmmmmm loved it, and so did the kids and u can't ask for anything more.-17 Jun 2011

Maple Pumpkin Pie

Maple Pumpkin Pie is pumpkin pie sweetened with pure maple syrup! Such a delicious twist to the classic pie. Top off the pie with homemade maple whipped cream. It's the perfect pumpkin dessert for Thanksgiving .

Pumpkin Maple Pie

This Pumpkin Pie has all of the creamy goodness you love, but the flavor is intensified by swapping out sugar for Pure Maple Syrup from Canada--a natural sweetener that’s derived from the maple tree’s sap. The maple syrup adds a depth of flavor that accentuates the pumpkin and autumnal spices, making this pie a treat that is special enough for any holiday table! Plus, this entire dessert is free from refined sugars.

And to double the maple flavor in this pie, the crust is sweetened with maple syrup too. But of course, there’s no shame in purchasing a pre-made crust from the store ) But, if you do decide to make your own, all you’ll need for the crust is graham crackers, butter, and… maple syrup! If you want to swap out refined sugar for maple syrup in a recipe, you can swap 1 cup of granulated sugar for 1 cup of maple syrup, and reduce ¼ cup of liquid from the recipe. If you’re swapping it for honey, molasses or corn syrup, you can use it as a 1 to 1 swap.

This maple syrup isn’t just delicious and a more nutritious alternative to refined sugars. It’s also sustainable. Maple syrup from Canada is pure and natural, and producers must adhere to strict guidelines and standards set forth by Canadian law and the Quebec Maple Syrup Producers throughout the production process. Each maple harvest season, the sugar trees are tapped in a slightly different area than the previous year, preserving the health and enforcing the sustainable growth of the trees.

Learn more about how to substitute maple syrup in your favorite recipes and more from the Pure Maple from Canada website!

This pumpkin pie is perfectly perfect!

Pumpkin Maple Pie Recipe

Maple Graham Cracker Crust (Can substitute with any store bought crust)

12 sheets of graham crackers
6 tablespoons unsalted butter, melted
2 tablespoons Pure Maple Syrup from Canada
Dash of salt

Preheat oven to 350 and place rack in center of the oven.

Crush the graham crackers until you have fine crumbs. This can be done by pulverizing in a food processor, or placing the crackers in a sturdy ziptop bag and using a rolling pin or wine bottle to crush them. Add the crumbs to a large bowl with the melted butter, maple syrup, and salt. Stir until all of the crumbs are moistened.

Press the crumbs into a 9-inch pie plate. Use the bottom of a measuring cup (or your fingers) to press the crumbs in an even layer across the bottom and up the sides of the pie plate.

Bake for 10 minutes, until just starting to brown. Remove from the oven and let cool on a rack while preparing the filling.

Pumpkin Maple Pie Filling

1 (15-ounce) can pumpkin puree
2 large eggs
1 cup evaporated milk
⅔ cup Pure Maple Syrup from Canada
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt

Preheat the oven to 350 degrees. In a large bowl, combine the pumpkin puree and eggs. Lightly whisk until combined. Add the evaporated milk and maple syrup and whisk until combined.

In a small bowl, combine the cinnamon, ginger, cloves, nutmeg and salt. Add the spices to the pumpkin and stir until combined. Pour the filling into the pie shell.

Bake until the pie is set and a knife inserted in the center comes out clean, about 45-55 minutes. While baking, if the graham cracker crust is browning too quickly, add a piece of foil around the edges of the crust to prevent further browning.

Remove the pie from the oven and transfer to a cooling rack to cool completely. The pie can be served at room temperature, or stored covered in the refrigerator and served cold for up to 3 days. You may top with whipped cream, or your favorite meringue topping.


Make the crust: in a bowl, combine the graham-cracker crumbs, maple syrup, oil, egg white, crystallized ginger, and 1/2 tsp of the ground ginger. Press into a 9-inch, nonstick pie pan, to form an even crust. Set aside.

In a small bowl, mix together the Splenda, cinnamon, the other 1/2 tsp of ground ginger, cloves, and salt.

In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine.

Add in the pumpkin and stir until the mixture is well blended. Dissolve the corn starch in about 2 to 3 Tbsp. of the evaporated milk. Add the corn starch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.

Pour the pumpkin pie filling into the prepared crust. Place the pie on a baking sheet. Bake for 15 minutes at 425°F. Lower the heat to 350°F, and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.

Remove the pie from the oven, and let cool for 2 hours before serving. Cut into 8 wedges. Top each slice with 1 tbsp whipped topping right before serving.

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Delicious! I used a frozen pie crust but filling was so much better than standard pumpkin pie which can be pretty uninteresting. I added a splash if bourbon which didn’t hurt at all. It also cooked a bit faster than the recipe time—about 50 min.

I decided to use a pumpkin spice graham cracker crust which promptly burn after 60 mins. in the oven, but strangely enough the guests loved the pie. Seconds were eaten and "souvenir" pieces taken home. But will have to solve that problem before I will make this again.

This is an annual favourite. I use frozen pie shells and follow the recipe to a tee. Highly recommended!

I thought this recipe was quite good. Light and just sweet enough. Followed recipe exactly. My guests loved it! I will make it again!

Delicious. Made my own crust.

I like the balance of everything in this basic recipe it allows me to modify it to my liking. In the most recent version I made, I used honey instead of maple syrup and I added freshly grated ginger root. I also used my own spice blend, which was cinnamon, allspice, cardamom, clove, and fenugreek. I finished it off with a magical drop of oud. Oh snap!

I agree that the maple flavor is a little subtle, even though I used good-quality syrup. I have a maple custard recipe that calls for reducing the syrup before adding to the mixture, and I wonder if that would intensify the flavor here. I also added my own spices, I think the 1.5 tsp of pie spice is a little scant. But otherwise very good, standard pumpkin pie. And standard isn't such a bad thing around Thanksgiving time.

I reduced the amount of brown sugar by half (3 Tbs instead of 6) and used dark brown sugar. I made it for Thanksgiving and got rave reviews. The flavors really come through when it's served chilled as opposed to room temperature. The texture and consistency were perfect.

The maple is very subtle and the recipe is very sweet, but I appreciate both of the above! My mistake was to bake the crust as the recipe says: I used a thawed Trader Joe's crust and baking it before adding the filling made the crust crunchy. I guess to each his/her own, I think next time I'll skip the baking of the crust.

This is good. if you like pumpkin also check out this funny website it gave me lots of good ideas. They do a lot of ratings. I prefer the semifreddo by the way - that is a great pumpkin recipe although this one's OK too.

Not bad at all. I usually make the Spirited Pumpkin Pie but thought Iɽ try it. My husband and son really really enjoyed this pie. I don't believe I changed anything except added spices separately (mace, allspice,ginger yada yada)

4 forker and a 5 if i had one!!

fast and easy to make, perfect every time.

Simple and wonderful, though I'm not a fan of frozenpie crust, so chose to use my own. It can make all the difference, but then again, there are so many wonderful pre-made crusts out there, I'm sure you can find a good one with a few tries.

I've made this 2x now! I love it. I bought some good syrup at the store but I wouldn't say it's the best, and it still came out good. I also used real pumpkin (not from a can!). I will definitely be using this recipe as my pumpkin pie recipe for a while!

Love the pumpkin and maple combination. I used grade B maple syrup, and a prepared graham cracker crust, and the entire prep. time was under 10 minutes. A keeper!

This is a wonderful pumpkin pie recipe however, next time I will use more maple syrup. My husband loved it!

I love pumpkin pies and this was one of the best I have tasted - the texture was extremely smooth. This pie disappeared immediately at my Thanksgiving dinner.

I'm not too much a fan of pumpkin pie, but this recipe is great. I made it for a thanksgiving party, and it was a big . I added a bit of vanilla ice cream or whipped cream and hmm. Yummy!!I will definitely make it again.

This is the BEST pumpkin receipe that I have ever made--and I don't really like pumpkin pie! I added 1/2 tsp of maple extract to enhance the maple flavor and whipping cream instead of half and half. The flaky crust recipe in epicurious complimented this pie immensely.

This was a good recipe for a JUST STARTING OUT cook, I'm sure a 9 year old could make it!

A fine, typical pumpkin pie.

i really like this recipe, and i have made it several times since it's publication. my family is really fond of maple syrup, so each time i've adjusted the amount of the maple syrup, without much success. this last time i used "grade b" maple syrup (in the amount that the original recipe calls for),which has a very strong maple flavour that stands up to baking. what a difference!

I made this for Canadian Thanksgiving and it was a big hit. I would bake it less next time as it got really brown and almost burned, although it was still tasty.

Maple Pumpkin Pie (Serves 8-10)


  • 2 large eggs, whisked
  • 1 15 ounce can pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1 12-oz can evaporated milk
  • Pie Crust Makes 1 deep dish pie crust
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/2 cup butter, cubed and chilled
  • 2-3 tablespoons water


2. Place all of the ingredients in a bowl and whisk to thoroughly combine.

3. Place the pie crust dough (recipe below) between two pieces of parchment paper and roll out to a 1/4 inch thickness. The diameter should be 2 inches wider than your pie dish.

4. Place the dough into a deep dish pie pan (dish) and mold into the shape of the dish (I like to fold the outer crust under itself to make a lip and then take a fork, gently pressing down around the pie crust, to make a pattern around the outer edge of the crust).

5. Take the tines of a fork and poke a few holes in the bottom of the pie crust several times, making sure not to go all the way through (this will keep bubbles from forming in the pie crust when you bake it).

6. Place a piece of parchment paper on top of the pie crust and fill it with dried beans or pie weights (you can reuse the dried beans afterwards).

7. Bake the dough for 15 minutes, remove the parchment paper and beans or weights.

8. Pour the pumpkin filling mixture into the par-baked deep dish pie crust.

9. Bake for 1 hour and 15 minutes or until the center of the pie is set.

10. Cool and refrigerate until cold.

1. Place the first 3 ingredients in a food processor and pulse.

2. Add cold butter and using on/off turns, process until coarse meals forms.

3. Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.

4. Form dough into a disk, wrap in parchment paper or plastic wrap and refrigerate 1 hour or until cold.

Maple Pumpkin Pie

“This is my favorite dessert of the season, and I cannot wait for the excuse to make it every year. A little secret: my favorite way to eat it is cold, straight from the fridge, and sometimes for breakfast!” says Danielle Walker, author of Against All Grain Celebrations.

Walker is the author of the New York Times best-selling cookbook series Against All Grain, and the voice behind one of the most popular grain-free blogs on the internet, After being diagnosed with an autoimmune disease and suffering for many years, Walker healed herself through dietary changes, and she is a testament to how food can nourish and heal our bodies. Walker’s new book, Against All Grain Celebrations, focuses on remaking classic dishes in healthy, flavorful, easy-to-prepare ways that will satisfy everyone at your table. These recipes will help you to easily host guests with various food allergies, as well as a crowd of regular grain-eaters.

This recipe is reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House, LLC. To buy a copy of the book, please click here.

  • Pumpkin Puree – Use canned or cooked pumpkin.
  • Sugar – Sweetens the pumpkin perfectly.
  • Maple Sugar – A natural sweetener that adds a hint of maple to this recipe.
  • Evaporated Milk – Gives this pumpkin pie a creaminess.
  • Spices – I prefer to mix my own spices instead of using pumpkin pie spice.

Granulated maple sugar is the granulated form of maple syrup- nothing added. It doesn’t have the moisture maple syrup does, therefore it won’t change your recipes if you substitute it in place of regular sugar.

Looking for the pie cutters to create fall leaves- ORDER THEM HERE!

My Pumpkin Pie recipe is perfect for Thanksgiving and the holidays! This recipe is a must for family celebrations.

The homemade pie crust becomes perfectly cooked, in every way and your fillings will be delicious. Also try my Easy Blackberry Pie, Blueberry Pie recipe, and Cast Iron Peach Pie. And, if you’re feeding a crowd, try my Blueberry Slab Pie!

How to make Homemade Pumpkin Pie:

Step 1: In a large bowl, whisk the eggs slightly. Then use an electric hand mixer or a whisk to mix together the remaining ingredients together, until smooth. Set aside.

Step 2: Using either homemade or store-bought pie dough, place one round in the bottom of a 9 ½-inch glass Pyrex pie plate or 9-inch cast iron skillet. Roll under the crust and pinch your crust, using your fingers. You want the pie crust to be over the edge of the pie dish, as often times when it bakes, it sinks in a bit.

Step 3: Pour the pie filling into the unbaked pie shell. If desired, add decorative pie dough leaves on the top of the pie filing. Carefully brush the edge of the pie crust with an egg wash. (Egg wash is just one large egg, 1 teaspoon of water, and a pinch of salt whisked together)

(Note: if using a cast iron skillet, spray the bottom of the skillet with baking spray prior to putting the pie crust in it)

Step 4: Bake in a preheated 425 degree F oven for 15 minutes. Reduce the oven to 350 degrees F and continue to bake for 40-50 minutes or until a toothpick when inserted in the center comes out clean. Cool completely. Refrigerate until serving. Serve with homemade maple whipped cream or store-bought whipped cream. I hope you enjoy this Classic pumpkin pie recipe!

Maple Pumpkin Pie

  • Quick Glance
  • (1)
  • 45 M
  • 2 H, 10 M
  • Makes one (9-inch | 23-cm) pie

Ingredients US Metric

  • For the pâte brisée
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 9 tablespoons cold unsalted butter (4 1/2 oz), cut into 9 pieces
  • 1 large egg yolk
  • 2 tablespoons cold whole milk
  • For the pumpkin filling
  • 15 ounces pumpkin purée
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg, plus more for garnish
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 cup maple syrup, preferably dark amber
  • 3 large eggs
  • Whipped cream, to serve


Using a stand mixer fitted with the paddle attachment, beat the flour and salt until mixed, 10 to 15 seconds. Add the butter and beat slowly until the flour is no longer bright white, holds together when you clump it, and there are still lumps of butter about the size of a pecan throughout the mixture, 45 to 60 seconds.

In a small bowl, whisk together the egg yolk and milk. Add it all at once to the flour-butter mixture. Beat very briefly on low speed just until it barely comes together, 15 to 30 seconds. It will look really shaggy and more like a mess than a dough. Using your hands, shape the shaggy dough into a disk, wrap in plastic wrap, and refrigerate until ready to use.

Remove the dough from the refrigerator and lightly knead it to make it malleable if it feels stiff. Using a rolling pin, press the dough to flatten it into disk about 1/2 inch (12 mm) thick. Generously flour your work surface as well as the dough. Carefully roll out the disk into a circle about 12 inches (30 cm) in diameter. You may need to incrementally add a little more flour to the work surface and the rolling pin to make sure the dough remains floured well enough to keep your rolling pin from sticking to it. Roll from the center of the disk outward and gently rotate the disk a quarter turn after each roll to ensure that the disk gets stretched out evenly into a nice circle. Don’t worry if the dough breaks a bit, especially towards the edges. You can easily patch these tears up once you’ve lined your pie plate.

Once the dough circle is about 12 inches (30 cm) in diameter, gently roll it around the rolling pin and then unfurl it on top of a 9-inch (23-cm) aluminum or glass pie plate. Press the dough gently into the bottom and sides of the plate. Either fold the overhanging dough and crimp with your fingers evenly all around for a more dramatic edge, or use scissors to trim the overhang, leaving a 1/2-inch (12-mm) lip around the edge to allow for shrinkage in the oven. Use any scraps or odd pieces to patch up any tears or missing bits.

Refrigerate the pie crust for at least 30 minutes. (The gluten needs a little time to relax so it doesn’t shrink as much in the oven). You can refrigerate the unbaked pie crust, tightly wrapped in plastic wrap, for up to 3 days or in the freezer for up to 4 weeks. If frozen, the pie shell can be baked directly from the freezer.

Meanwhile, scrape the pumpkin purée into a medium saucepan. Cook over medium-low heat, stirring occasionally with a wooden spoon, or until the pumpkin reduces into a somewhat-thick paste and darkens in color, 25 to 30 minutes. Remove from the heat and whisk in the ginger, cinnamon, nutmeg, cloves, and salt. Stir in the cream, vanilla, and maple syrup until well combined. Whisk in the eggs thoroughly, one at a time.

When you’re ready to make the pie, place a rack in the center of the oven and preheat to 350°F (175°C).

Line the crust with parchment paper or a large coffee filter and then fill it with pie weights, uncooked beans, uncooked rice, or even well-washed marble-size rocks. Press down slightly on the weights to make sure the shell is entirely filled and place it in the oven. Bake until the crust is brown on the edges and pale and matte when you lift the parchment and peek at the surface of the shell, 30 to 35 minutes. (If the edges brown too quickly, cover the shell with foil.) It doesn’t need to color at this point. You’re just giving the crust a chance to partially bake. Let the pastry cool on a wire rack, leaving the weights and parchment in place.

Remove the parchment paper and pie weights from the crust and pour the pumpkin custard into the crust. Bake until the custard is just set, 45 to 55 minutes. The edges of the custard will puff up a little and the center should still have a little wiggle in it. Remove the pie from the oven and let cool on a wire rack for at least 1 hour.

Serve at room temperature or chilled, topped with the whipped cream, if desired. The pie can be stored, wrapped in plastic wrap, in the refrigerator for up to 3 days.

Spiced Maple Pumpkin Pie Recipe

As much as I love the fall, I’d be lying if I said that the end of summer doesn’t have me in my feelings. The good thing for me is that I’m all about eating my feelings. This classic spiced pumpkin pie with a hint of maple syrup will lift you right out of your end-of -summer funk. I promise.

One of the things I love about pumpkin pie is that you can make it as easy or as complicated as you choose. Some people opt to make their pumpkin puree from scratch. That person is not me. Tried it once and it was just way too much work and not much more reward than using canned pumpkin. Plus, finding pie pumpkins (or sugar pumpkins) isn’t always easy. I do however make an all-butter pie crust from scratch. The from-scratch crust is actually way easier than finding the right kind of pumpkin.

If you’re just a store-bought crust type of person (I was for years) that’s perfectly fine too! No judgment. Just mix your filling, pour it into your store-bought shell and go!


  • Canned pumpkin-yes canned. I used to think pumpkin pie recipes require fresh pumpkin. False. Most people use canned because of the texture and color. Oh and those carving pumpkins that you see everywhere? Not pie pumpkins. You have to find a special kind of pumpkin (either pie or sugar). Using a can of pumpkin is just much easier.
  • A mix of brown sugar and granulated sugar-this recipe calls for both.
  • A mix of heavy cream and whole milk-I love the texture of heavy cream in rich desserts but I find that I use all heavy cream it comes out a little too heavy. This is why I use equal parts heavy cream and milk.
  • Eggs are the base of all custard desserts. They are pretty much what cooks the pie and allows it to set.
  • Spices- cinnamon, nutmeg, ground ginger, and a pinch of pepper. Yes pepper. I can’t explain why it works but it works.
  • Cornstarch-a thickening agent. Cornstarch is like my best friend when it comes to baking.
  • Maple syrup-adds a bit more sweetness but also an earthiness to this spiced maple pumpkin pie.
  • Salt-to balance the flavor
  • Pie crust- here’s a link (again) to my easy, all-butter pie crust recipe. You can also use a store bought crust if you wish.

Is pumpkin pie easy to make?

Not gonna lie, custard pies in general have a reputation for not acting right. I really don’t like to decide for other people whether something is easy or hard. What comes easy to someone, may be difficult for someone else, and vice versa.

Creating my own recipe from a blank slate was not easy for me. The good thing about following a recipe is that the trial and error is already done for you. To create this spiced maple pumpkin pie, you’ll need to follow the recipe exactly. Exact measurements, exact temperature, exact ingredients, exact timing. I don’t offer any substitution recommendations for this particular recipe because pumpkin pies are that finicky.

What’s the difference between “canned pumpkin” and “pumpkin pie filling”?

There’s actually a big difference. When I say canned pumpkin, I’m referring to 100% pure pumpkin with no other ingredients added. Pumpkin should be the only ingredient listed on the label. The reason I used canned is because the texture is thicker and easier to work with. Fresh pumpkin contains more water and needs to be prepped before you can use it for your filling.

“Pumpkin pie filling”, on the other hand is basically pumpkin pie (minus the crust) in a can. It’s pre-mixed and has all the eggs, milk, spices and sugar mixed in. This is not what you want for this recipe.

Also, I’ve been advised by my foodie peers to stay away from canned organic pumpkin because it contains more water, and is more yellow in color.

How do I prevent my pie from cracking?

Follow the recipe. Cracked pies are caused either from over-baking or the pie not setting properly. This pie is baked at 400°F for about 50 minutes. Over-baking is the most common scenario. As the pie bakes, the eggs expand. If the pie bakes for too long, the eggs expand too much, and that’s what causes the pie to crack. The tricky part is that the pie filling continues to cook even as the pie as cooling, so that’s why it’s not uncommon to see cracks develop as the pie cools.

Hairline cracks don’t bother me as much as crater-sized cracks do. A huge gash in your pie signals that you over-baked your pie. Please note that pumpkin pies puff up while baking. This is normal and is actually a good sign. Sometimes you’ll see what appears to be a crack as the pie rises in the oven, but as the pie deflates, the crack will no longer be visible. That’s what happened with the pie in photo above. No visible cracks once the pie deflated. It’s very important to place your pie on a cooling rack right after it comes out of the oven so that it cools properly.

What is blind-baking and do I need to do it?

Simply put, blind baking is when you bake a pie crust before adding the filling. Do you need to blind-bake a pumpkin pie? Different people say different things. I prefer a blind-baked pie crust for pumpkin pie, but I have successfully made this pie without blind-baking.

If you don’t blind-bake, the pie crust will still be edible, it’ll just have a different texture. I like to blind-bake because I find the crust be be flakier when I bake it first. I also have an easier time slicing the pie and getting it out of the pie dish when I blind-bake.

What special tools will I need?

  • 9-inch glass pie plate (because it conducts heat better than metal or ceramic). You won’t have enough filling for any dish larger than 9 inches.
  • Spouted mixing bowl– makes it easy to pour the filling into the pie crust.
  • Pie crust shieldor foil– it’ll protect your crust from burning, especially if your crust has been blind-baked.
  • Pastry brush– you’ll need one to brush your crust with egg-wash towards the end of baking.

Setting and Serving Tips:

Allow your pie to fully set before you even think about serving it. Because I normally use an all-butter crust, I let the pie set at room temperature for a full 4 hours. Keep your pie on the counter, away from small hands. If your pie is not set properly, your pie won’t be firm and it will be a mess to slice.

Letting your pie set in the refrigerator isn’t a bad idea at all, but if you’re using an all-butter crust, you’ll need to bring the temperature of the crust back up to room temperature so that it will slice easily.

I like to keep things really simple when it comes to serving this Spiced Maple Pumpkin Pie . Homemade whipped cream is the only topping or garnish that I use. It’s simple to make and the directions are in the recipe below. A dollop on each slice is all you need.