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+ servings

Brown Sugar Maple Pumpkin Pie

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Sweetened with brown sugar and maple syrup, this is one silky-smooth, perfectly spiced, from scratch pumpkin pie.
Course Desserts & Sweet Treats
Cuisine American
Keyword from scratch, gluten free pie filling, maple syrup, pie, pumpkin, Thanksgiving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 355
Author Laurie McNamara


  • 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


  • 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.



Serving: 1g | Calories: 355kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 340mg | Potassium: 257mg | Fiber: 2g | Sugar: 39g | Vitamin A: 7714IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 1mg