This simple, homemade pumpkin pie brings together the classic spiced pumpkin pie flavor you love with the perfect amount of maple syrup! This is a great pie to serve for Thanksgiving, Christmas, or any time of year you want a special family dessert.
This recipe produces one of the best pumpkin pie flavors I have ever had. The maple syrup provides the perfect amount of sweetness while imparting a flavor that goes wonderfully with pumpkin and our spices.
It’s also a great alternative for those who want a recipe without granulated sugar. So if you’re looking for big pumpkin pie flavor, this is the recipe for you.
Make sure to bookmark or pin this recipe so you can find it the next time you want to bake a homemade pumpkin pie.
This pie bakes best on the lower rack of your oven. In fact, most pies should be baked on the bottom rack. This allows your crust to bake properly without getting soggy.Baking Tip
Save this recipe for later: Classic pumpkin pie
How to Make a Homemade Maple Pumpkin Pie from Scratch
This recipe is simple and straight forward. No complicated ingredients or techniques needed. You can use a homemade or premade crust, so you won’t find an easier pumpkin pie recipe that provides this much flavor.
You will need a mixing bowl and a 9″ pie pan. But that’s it!
Combining Ingredients: I use a wooden spoon to stir my filling ingredients. Simply stir until everything is well combined. Avoid over stirring.
Baking: Make sure to preheat your oven before baking your pie. You will remove your pie before baking is done in order to brush the top of your filling with maple syrup.
Pin this great recipe: Pumpkin pie using Bisquick
This recipe only calls for common ingredients. We will also be using pumpkin pie spice to speed things up a bit.
- Canned Pumpkin
- Maple Syrup
- Heavy Cream
- Brown Sugar
- Pumpkin Pie Spice
- Chopped Walnuts (optional)
- Pie Crust
Pumpkin: Make sure to use canned pumpkin (pureed pumpkin) and NOT pumpkin pie filling. That’s because pumpkin pie filling comes with spices already added. We want to add our own to get the spice level just right.
Maple Syrup: Real maple syrup is the way to go. Avoid the artificial type, it won’t produce the same results. You will mix in the majority of your maple syrup with your filling, then use a couple tablespoons to brush the top of your filling after it’s baked for forty minutes.
Eggs: Beat your eggs before mixing them with the rest of your pumpkin filling.
Spice: While I usually use pumpkin pie spice for this recipe, you can absolutely use your own spice mixture. One of my favorite combos is 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp nutmeg.
Walnuts: This adds a wonderful, earthy flavor to your pie. It’s also adds some crunch for those looking to elevate their texture. But don’t worry, if you are not a nut fan, walnuts can be left out.
Another great option: Traditional pumpkin pie
If you want to save a little time, you can use a premade crust. Just make sure it is not prebaked.
But if you do have the time, making your own crust is a simple way to take your flavor and texture to the next level.
There are many wonderful recipes out there, but if you are looking for a great homemade crust to use with your pumpkin pie, give these recipes a try.
Note: You only need a bottom crust for this pumpkin pie. So if using a recipe that produces a top and bottom crust, simply cut the recipe in half.
Cover the edges of your crust with aluminum foil before baking. This will prevent your crust from over cooking.Crust Tip
Simple Recipe Instructions
If you enjoy simple recipes without any complicated steps, then you’re going to love this one! It’s as simple as mixing together your ingredients and then baking your pie.
Keep in mind, measuring accurately is very important. So just be sure to follow the recipe as written and you will have great results.
Note: If making your own crust, prepare it before starting the steps below.
Step 1: Preheat your oven to 425 degrees.
Step 2: In your mixing bowl, add your canned pumpkin, beaten eggs, heavy cream. brown sugar, spice, and 1/2 cup of maple syrup. Stir until well combined.
Step 3: Pour filling into crust lined pie pan.
Step 4: Sprinkle crushed walnuts on top of filling if desired.
Step 5: Bake in preheated oven for 40 minutes.
Step 6: Remove pie from oven and brush top of filling with remaining maple syrup.
Step 7: Return pie to oven and bake for 5 more minutes, or until filling sets.
Step 8: Remove pie from oven and cool. Serve and enjoy!
When storing your pumpkin pie, wait until it has completely cooled before covering. Wrapping a warm pie will lead to a soggy crust as it will trap in all that moisture.Tip
Pumpkin Pie With Maple Syrup
- 1 9" pie pan
- 1 Large Mixing Bowl
- 1½ Cups Canned Pumpkin
- ½ Cup Maple Syrup
- 2 Tbs Maple Syrup
- ¾ Cup Brown Sugar firmly packed
- 1 Cup Heavy Cream
- 2 Large Eggs beaten
- 2 tsp Pumpkin Pie Spice
- 1 Cup Chopped Walnuts optional
- 1 9" Pie Crust unbaked
- Preheat your oven to 425 degrees.
- In your mixing bowl, add your canned pumpkin, beaten eggs, heavy cream. brown sugar, spice, and 1/2 cup of maple syrup. Stir until well combined.
- Pour filling into crust lined pie pan.
- Sprinkle crushed walnuts on top of filling if desired.
- Bake in preheated oven for 40 minutes.
- Remove pie from oven and brush top of filling with remaining maple syrup.
- Return pie to oven and bake for 5 more minutes, or until filling sets.
- Remove pie from oven and cool. Serve and enjoy!