Maple Pumpkin Pie

This Maple Pumpkin Pie recipe is rich with heavy cream and relies only on maple syrup for sweetness. It’s perfect for Thanksgiving.

Why You’ll Love It

There’s a lot to love about this maple pumpkin pie, from the gluten-free (if you want) crust to the whole ingredients filling that includes fresh cream and pure pumpkin puree. I tend to skip evaporated milk in my pumpkin pies, going for simple is best. The heavy cream in the custard filling makes it so smooth and delicious. And let’s not forget the maple syrup! Instead of sugar, you’ll pop in my favorite unrefined sugar. It’s so much better for it.

This pie is made with easy-to-find ingredients, is maple syrup-sweetened, and spiced with an easy homemade spice blend. It also calls for heavy cream rather than evaporated milk — the only way I make pumpkin pie now and it’s so, so good! I make a simple all-butter gluten-free flour crust with my pies but you could use any pie crust of your choice.

This recipe comes by way of Aimée Wimbush-Bourque, the author of the Simple Bites blog. I made a few adaptions, but I was greatly inspired by her method. You can see her original recipe here.

Here’s What You Need to Make Maple Pumpkin Pie

All of the details – ingredient amounts, instructions – are included in the recipe card lower down.

• Oat flour – Hands down, oat flour is my favorite gluten-free flour for baking
• Almond flour – I prefer finely ground almond flour but you can use almond meal. The crust will be a bit more textured.
• Salt – Fine grain sea salt, always!
• Butter – Unsalted, or use coconut oil
• Maple syrup – Or granulated sugar
•  Pumpkin puree – Use pure pumpkin puree rather than pumpkin pie mix
• Heavy cream – For a super rich custard
• Eggs – Use large, fresh eggs
• Maple syrup – You can sub brown sugar for economic savings or preference
• Ground spices – Cinnamon, ginger, nutmeg, cloves

How to Make Maple Pumpkin Pie:

First, make the crust:

• Prepare: Oil or butter a pie pan. Preheat oven to 350° F.
• Make the crust: In a large bowl, whisk together the gluten-free flours and salt. Drizzle in the melted butter and maple syrup,mix well to combine, and press into the pie pan.
• Bake: Prick the crust all over with a fork, place in the oven, and bake for about 15-17 minutes.

Now make the filling:

• Whisk filling: Mix together the pumpkin, cream, eggs, maple syrup, spices, and salt.
• Bake: Pour the filling into the crust and bake until set, about 55-60 minutes.
• Cool: Remove pie from oven and let cool fully before serving.

Storage Options

Pie should be kept in the fridge (I like it cold!) and will keep, well wrapped, for up to 5 days.

A Few Tips and Variations

Maple syrup is expensive, I get it! And while switching it out for something else will change the flavor and spirit of this maple pumpkin pie, sometimes it’s necessary. Here are some tips and variations to try when making this pumpkin pie recipe:

• Switch out the maple syrup – Use light or dark brown sugar, granulated sugar, or coconut sugar instead of the maple syrup
• Use all-purpose flour – If you don’t need to go gluten-free, you can sub 1 ½ cups of all-purpose or whole wheat pastry flour for the oat and almond flour mix
• Skip the butter – Use cold coconut oil in the crust instead of the butter for a similarly buttery effect
• Make it dairy-free – Use coconut oil for the crust and whole fat coconut milk in the filling

More Pumpkin Desserts

• No Churn Pumpkin Ice Cream
• Gluten Free Pumpkin Pie
• Gluten-Free Pumpkin Bundt Cake
• Gluten-Free Pumpkin Bars