This Brown Sugar Maple Pumpkin Pie is an elevated version of the beloved classic. This year, let this gorgeous pie grace your holiday table.
I’ve made the decision that I am now going to make pie once a week.
If not only for the comfy-cozy aroma alone. Okay, that and also because then there will be constant rotation of pie! It’s not a terrible idea because who needs a plug-in air freshener when there’s pie? A pie you can eat at least, a plug-in… not so much.
I can’t believe I’m about to say this, but yes, I’m turning into quite the pumpkin pie fan. Pecan has always been my go-to but this pumpkin pie is the best (and I really try not to say that about too many recipes) pumpkin pie my lips have ever had the pleasure to wrap around a fork full of. The texture is silk. The spices are earthy and perfect and I feel like this pie is the end-all-be-all and has potentially ruined me for all future pumpkin pies. Sad but true.
This time of year, we bloggers are at the mercy of Mother Nature and her darn daylight savings BS. It never fails that I’ll work all day (work being cooking) making-slash-photographing a recipe (i.e. this pie crust and this glorious filling, although I’m not sure what happened with that one spot. I bet one of my kids poked at it.) only to ended up leaving it on the counter because it’s 4pm and sunlight is garbage. Which means I had to painstakingly wait and take the final photographs the next morning and only after then could I plunk down with a slice(s).
I kid you not every single time I would walk by it, smelling its pumpkin and spice deliciousness I wanted to stab it with a fork and eat it from the center outwards.
Saving the crust for last (duh!?). It was strange because I usually don’t feel so strongly about stabbing a pie when pumpkin is involved. Apple… yes. Pecan… for sure! But pumpkin? Not usually.
Oh and a special thanks to my beautiful friend Heidi (Hi Heid!), I now enjoy my coffee with just a splash of cream in it… with my dessert… for breakfast. Winning.
To Make This Brown Sugar Maple Pumpkin Pie You Will Need:
- 1-1/2 cups pumpkin puree (canned or roasted)
- 3/4 cup packed dark brown sugar
- 1-1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground allspice
- 1 teaspoon cornstarch
- 1 cup half & half or heavy cream
- 2/3 cup real maple syrup
- 1/2 teaspoon pure vanilla extract
- 3 large eggs, lightly beaten
- 1 (9-inch) pie crust (try my traditional crust, chocolate or pecan whole wheat)
So I was going over my pumpkin pie from waaaaay back and I literally just shook my head and thought that there has to be level-up pumpkin pie!
BUT adding a few eggs and half & half to a bowl full of pureed pumpkin, dark brown sugar, maple syrup and spices will do the trick… for a filling so soft, smooth and creamy… it’s like buttah, baby.
Start by adding 1-1/2 cups of pumpkin puree into a large bowl. Crack open a can or use 1-3/4 cups my homemade roasted pumpkin puree recipe… the choice is yours.
To that, add in 3/4 cup dark brown sugar…
Stir until sugar is dissolved and mixed into the pumpkin.
Spice this mixture up with 1-1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon freshly grated nutmeg, 1/8 teaspoon ground clove and allspice.
Add a 1/2 teaspoon of kosher salt.
And now is a good time to add in the cornstarch. (and not with the eggs like I’ve done… it’s easier this way, trust.)
Stir in 1 cup of half and half…
…and 2/3 cup of pure maple syrup.
Stir until smooth.
Lastly, add in a 1/2 teaspoon of vanilla extract…
Crack three eggs into a small bowl…
…give them a light whisk…
…and pour into the bowl of pumpkin goodness.
Whisk until thoroughly combined.
Pour the pumpkin pie filling into a prepared pie crust like this pecan whole wheat pie crust I keep yammering on about. Or this chocolate one even (have mercy) and bake in a preheated 350° oven for 60-65 minutes or until the center is set.
Let cool COMPLETELY! It’s a tough job… but worth the wait.
Slice the Maple Pumpkin Pie and serve with a dollop of homemade whipped cream and chopped pecans for a little flair.
Would you just look at it!? I swear between the pecan pie crust and the scent of pumpkin pie swirling throughout my house… I will now be making this brown sugar maple pumpkin pie all year round.
There are worse things.
Now all that’s left to do is arm yourself with a fork and stab.
Best. Pie. Ever.
You’re Thanksgiving will thank YOU.
Enjoy! And if you give this Brown Sugar Maple Pumpkin Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Brown Sugar Maple Pumpkin Pie
Ingredients
- 1½ cups pumpkin puree, canned or roasted]
- 3/4 cup packed dark brown sugar
- 1-1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground allspice
- 1 teaspoon cornstarch
- 1 cup half & half, or heavy cream
- 2/3 cup real maple syrup
- 1/2 teaspoon pure vanilla extract
- 3 large eggs, lightly beaten
- 1/2 recipe homemade pie dough, see notes
Instructions
- Preheat oven to 350°.
- In a large mixing bowl combine pumpkin, brown sugar, cinnamon, salt, ginger, nutmeg, clove, allspice and cornstarch.
- Pour in half & half, syrup, vanilla and the beaten eggs. Whisk to combine and pour into prepared pie shell.
- Bake in the lower third of your oven for 1 hour or until the center of the pie is set. Cool completely before slicing and serving.
- I like this pie with a dollop of homemade whipped cream and sprinkled with chopped pecans, alongside a cup of coffee.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
Those plug ins always smell…chemical-ish. I’m not on dessert this year, but definitely going to try this recipe.
We’re actually on Standard time now, and I hate it too. Hated since I was a kid and it stole an hour of play time six months out of the year (only 4 months now, which gives me hope that they’ll do away with it entirely)! Who cares if it’s light out when you’re stuck at school or work?
I agree! It messes with everything! I’m thinking pie will make it all better 🙂
I’m so glad you posted this recipe. My mom put me on pumpkin pie duty this year and I’ve never made a pie before, yikes! I was like a deer in the headlights when she asked me, I usually bring the fruit salad & green salad, you know, can’t mess those up. Big sigh of relief you posted this…..can’t wait to try.
It’s SO easy Laura… you’ll amaze yourself! Enjoy 🙂
Love your change ups to a traditional pumpkin pie recipe – the brown sugar and maple combo sounds so good!
Thank you Kathryn!
I am DEFINITELY trying this recipe!!
Save me a slice (or three) ;)! Enjoy, Debbie!
Now, this is a pie!! Bring on the brown sugar and maple!! P.S. Daylight savings time can go have a cow. the end.
Ha! I know right? Is it spring yet? 😉
My dad always says “bring on the second turkey” but I say “bring on the second pie!!” 😉
I’m so with you, Sheila! Bring on the PIE[s]!!
Ok. A few things. 1. Pie is definitely better than a plug in 😉 2. Where did you get that measuring cup with multiple spouts? I’m obsessed! 3. I’m also obsessed with this pie. Yum! 🙂
Thanks Jennifer! Sorry but I can’t remember where I bought the measuring cup… it was YEARS ago. But, I bet if you Google-search it you can probably find it on eBay. 🙂
I’ve been looking for “the” pumpkin pie that I want to make for Thanksgiving and this is totally it! Maybe with a splash of bourbon in it?? Whadya say??
I say HECK TO THE YES!
Do you par-bake the pie crust? I find sometimes with custardy pies the bottom doesn’t get crisp … maybe the pecans in this crust make that a moot point? LOOKS DELICIOUS
Thank you Krystal! Nope I don’t par-bake the crust for this pie, some filling recipes might require a par-baked crust but this one doesn’t. 🙂
Pie once a week? YES PLEASE! Then mail some to me 😉
But of COURSE! 😉
You made me laugh, which is lovely way to begin my morning. Well my morning actually began 2 to 3 hrs ago, but it’s difficult to make me laugh prior to coffee etc. Yeah that light God has to obeyed. But smelling something like this pie which emit a wonderful aroma would be mighty mighty difficult. The pie looks wonderful by the way.
Thank you Carol! Rarely do I do ANYTHING before coffee… so I’m glad I could make you laugh! 🙂
I think you should make this every week and sent me a slice 🙂
It’s a deal!
I absolutely love pumpkin pie, and I will make pumpkin pie all season long. I am certainly ready to try your recipe. Thanks.
I tried this pie and it tasted wonderful. However, I don’t feel like the filling ‘set’ as well as it should have. Any ideas to help me out?
Thanks!
Can this be made in a deep dish? I love pumpkin pie, and is always my go to. and love trying new recipes for it(this one im super stoked to try). But i ALWAYS use a deep dish(i like my pie thick lol).
YES!