A rich and creamy pumpkin pie is perfectly sweetened with a touch of maple syrup, making it a cozy fall favorite. It’s simple to make and sure to impress your friends and family at any gathering.
Prep Time20 min
Cook Time1 hr
Total Time1 hr 20 min
Difficulty
Hard
Kitchen Tricks
Use fresh pumpkin puree for the best flavor and texture.
Make sure to blind bake the crust to prevent it from becoming soggy.
Let the pie cool completely before slicing to allow it to set properly.
Ingredients
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Why This Recipe Is So Flavorful
This pie combines the rich, comforting flavors of pumpkin with the sweet, deep notes of maple syrup. Its creamy texture and warm spices make it a perfect dessert for cozy gatherings or holiday celebrations. Every bite feels like a hug in pie form.
Step 1
Gently heat your oven to 350°F (175°C) and line two deep-dish pie plates with your pie crusts. In a large bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt. Give everything a good mix until it’s well blended. Then stir in the maple syrup. Sprinkle the flour over the mixture and pour in the evaporated milk, stirring until it’s fully combined.
Step 2
In a separate bowl, whisk the eggs for a minute or two until smooth. Gently fold the eggs into the pumpkin mixture, being careful not to overmix. Pour the filling evenly into the prepared crusts.
Step 3
Pop the pies in the center of the oven and bake for about 60 to 70 minutes, or until the filling is set and doesn’t jiggle when you gently shake the pan. Let the pies cool completely before slicing and serving.
57
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
How To Serve It Best
Serve slightly warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted pecans or a drizzle of extra maple syrup can add a nice finishing touch.
Keeping Leftovers Fresh
Store leftover pie covered in the refrigerator for up to 4 days. To keep the crust crisp, avoid airtight containers—use a pie box or loosely cover with foil. You can also freeze the pie for up to 2 months; thaw it overnight in the fridge before serving.
Frequently Asked Questions
Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works well. Just make sure it’s smooth and measured accurately.
How do I know when the pie is fully baked?
The filling should be set and not jiggle when you gently shake the pan.
Can I use regular vanilla extract instead of maple and rum flavors?
You can, but the pie won’t have the same unique maple and rum notes.
Is it okay to use a single pie crust and make one large pie?
Yes, you can use one crust and adjust baking time accordingly; just watch for doneness.
Can I prepare the pie ahead of time and refrigerate it before baking?
Yes, you can prepare and refrigerate the pie for up to 24 hours before baking.
What can I substitute for evaporated milk if I don’t have any?
You can use regular milk or a milk alternative, but the texture may be slightly different.
Should I cover the crust edges while baking to prevent burning?
If the edges brown too quickly, cover them with foil halfway through baking.
How long can I store leftover pie and what’s the best way?
Store leftovers covered in the refrigerator for up to 4 days.
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