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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.

A slice of maple pumpkin pie on a blue and white plate with a fork.

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
A maple pumpkin pie in a blue pie pan on an orange counter.

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 maple pumpkin pie is seen on a sunflower tablecloth with a bowl of whipped cream to its right.

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

Maple Pumpkin Pie

Nicole Spiridakis
Maple Pumpkin Pie is a beautifully smooth, simple, and utterly delicious gluten-free and refined sugar-free rendition of a classic pumpkin pie — sure to be an instant favorite.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 317 kcal


For crust

  • 1 cup/135 g gluten-free oat flour or gluten-free flour of choice: sorghum, millet, teff, etc.
  • 1 ¾ cups/200 g almond flour
  • ½ teaspoon fine sea salt
  • cup melted, unsalted butter or oil of choice
  • 4 tablespoons maple syrup

For filling

  • 1 can pure pumpkin
  • 1 cup heavy cream
  • 4 eggs
  • cup maple syrup
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon fine sea salt


Make crust

  • Well oil or butter a pie pan. Preheat oven to 350° F.
  • In a large bowl, whisk together the gluten-free flour, almond flour, and salt. Drizzle in the melted butter or oil and maple syrup, then mix well to combine. Press the crust into the pie pan using the heal of your hand and pressing and spreading it evenly in the pan.
  • Prick the crust all over with a fork and place in the oven and bake for about 15-17 minutes, until crust is very lightly browned. Place on a baking sheet.

Make filling

  • In another large bowl, whisk together the pumpkin, cream, eggs, maple syrup, spices, and salt. When crust is ready, pour in the filling.
  • Place the pie in the oven on the baking sheet and bake until set, about 55-60 minutes.
  • Remove pie from oven and let cool fully before serving. Pie should be kept in the fridge (I like it cold!) and will keep, well wrapped, for up to 5 days.


Flour substitutions — you can use any gluten-free flour here. If you need to substitute the almond flour, try tiger nut flour or another nut flour.
Sugar substitution — use brown sugar or a combination of coconut sugar and brown sugar or any sweetener here that you like as long as it totals 3/4 cup. I LOVE maple syrup in a pumpkin pie but it can be a bit cost prohibitive.
Heavy cream substitution — use full fat coconut milk in equivalent amounts.
Oil or butter — I’ve used coconut oil and unsalted butter interchangeably in the crust and both are great though I prefer to use coconut oil.


Calories: 317kcalCarbohydrates: 24gProtein: 4gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.004gCholesterol: 75mgSodium: 220mgPotassium: 161mgFiber: 2gSugar: 15gVitamin A: 6009IUVitamin C: 2mgCalcium: 85mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!


  1. Yum! I know the addition of cream must make a huge difference in taste! Looking forward to trying this recipe. Thanks for the post.

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