Looking for a pumpkin pie recipe with a little pizzazz this holiday season? Well, look no further. This wonderful pumpkin pie has hints of maple, vanilla and warm spices all within a rich custard-like pumpkin filling. It’s the ultimate pumpkin pie for your holiday table and we’re sure you’ll want to make this a yearly tradition
This Vanilla Maple Pumpkin Pie recipe is intended for one 9-inch prepared pie crust. To save time a store-bought crust is your pie-making friend. If you would like to make your own pie crust, try this highly rated Butter Flaky Pie Crust or use your own family favorite recipe.
While an electric stand mixer or hand beater will make blending the filling for this pumpkin pie super duper easy, a good old-fashioned whisk, large mixing bowl, and a little elbow grease will also get the job done.
Now, let’s start making pie…
GET THE RECIPE!
Infused with pumpkin spices and delicious vanilla and maple, this is the ultimate pumpkin pie for your holiday table.
prepared par-baked pie crust (store-bought or homemade)
- 2 eggs
- ¼ cup dark brown sugar
- ¼ cup white sugar
- 1 15 oz can pumpkin purée (not filling)
- 1 cup half & half
- ¼ cup maple syrup
- 2 tbsp corn starch (or 4 teaspoons of arrowroot flour) cut in half if making the day before
- 1 tbsp molasses
- 1 tsp maple extract
- 1 tsp vanilla
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp ground clove
- 1/2 tsp kosher salt
Preheat oven to 425° F (220 ° C) and line a baking sheet with parchment paper or foil. Place the crust in its baking dish or tin on the baking sheet. Set aside.
Start by blending together sugars and eggs in a large bowl with an hand beater or with an electric mixer. An old fashioned whisk and some elbow grease will work as well. Add the rest of the ingredients. Then, blend until all the ingredients are incorporated and a silky consistency is reached.
Pour the pumpkin filling into the pie crust. Place foil around the edge of the pie crust and bake at 425° F for 10 minutes. Then, reduce heat to 350°F and remove foil.
Continue to bake another 30-35 minutes or until the center of the pie is just set. A toothpick inserted in the center should come out clean.
When finished baking, transfer the pie to a wire rack and cool to room temperature. If making ahead, allow the pie to completely cool and then refrigerate. Allow to come to room temp before serving.
Serve this pumpkin pie, slightly warm with a dollop of fresh whipped cream. Enjoy!
♥ If making a day ahead reduce the thickener (cornstarch or arrowroot) by half. The filling will continue to thicken over 24 hours as it sits.
♥ Make sure not to overcook your pie or it may crack.
♥ This Vanilla Maple Pumkin Pie serves 8 small slices or 6 generous slices.
Maple Vanilla Pumpkin Pie
1 9-inch pie crust (store-bought or homemade)
¼ cup dark brown sugar
¼ cup white sugar
1 (15-oz.) can pumpkin purée
1 cup half & half
¼ cup maple syrup
1 teaspoon vanilla
1 teaspoon maple extract
1 tablespoon molasses
2 tablespoons corn starch (may sub 4 teaspoons arrowroot flour)
2½ tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 teaspoon ground ginger
1/4 tsp. allspice
1/4 tsp. ground clove
½ tsp. kosher salt
- Preheat oven to 425°
- Blend together sugars and eggs in a bowl.
- Next, add pumpkin, heavy cream, maple syrup, extracts, starch, molasses, cinnamon, nutmeg, ginger, allspice, cloves, and salt.
- Blend all ingredients until a silky consistency is reached.
- Poke a few holes in the bottom of the pie crust with a fork. Pour pumpkin filling into the prepared pie crust. Place the pie dish on a foiled lined baking sheet.
- Place foil around the edge of the pie crust and bake at 425° for 10 minutes
- Reduce heat to 350° and remove foil.
- Continue to bake about 30-35 minutes longer or until centers are just set. A toothpick inserted in the center should come out clean. Exact cooking time will depend on your oven.
- When finished baking, transfer the pie to a wire rack and cool to room temperature.
- Serve warm with a dollop of fresh whipped cream! Enjoy
♥ This pie can be made 1 day ahead. Just refrigerate until a few hours before serving and bring to room temperature. If making a day ahead reduce the cornstarch by half.
♥ This pie serves 8 small slices or 6 large.
♥ Make sure you don’t overcook your pie or it may crack.