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    Home » Recipes » Classic Baking Recipes

    Maple Pumpkin Pie

    Published Nov 26, 2019 | by Nicole Spiridakis

    Jump to Recipe Print Recipe

    This a wonderful seasonal Maple Pumpkin Pie recipe that relies only on maple syrup for sweetener. Perfect for Thanksgiving.

    Good morning from my kitchen table, where a candle is casting its soft glow through the morning gloom and I have a hot cup of coffee at my left elbow. I'm finishing up my Thanksgiving grocery list before we pop down to the store to pick up the turkey I ordered last week and finalize the last of the produce that will feature on the menu. It's going to be a simple meal this year, although most years the meal is fairly simple! I'm hoping we'll get out for a walk or small hike perhaps at the coast before I set to cooking. Tomorrow I'll bake the desserts; this year I'll do a pumpkin-chocolate cake with pumpkin buttercream and a maple pumpkin pie.

    Here is our 2019 Thanksgiving meal:

    Turkey with gravy
    Traditional stuffing (my first time making this; I'm trying it with a loaf of sourdough)
    Mashed potatoes
    Roasted sweet potatoes
    Spinach salad
    Carrot and green bean saute
    White bean and kale stir-fry (vegetarian offering)
    Cranberry sauce
    Pumpkin pie
    Pumpkin cake

    If you are still looking for vegetarian, vegan or even some gluten-free suggestions for your Thanksgiving table, I will point you in the direction of some articles I've written over the years. This site also has extensive suggestions and recipes for a plant-based Thanksgiving as well as some lighter options. Search for "Thanksgiving" or click this link.

    Planted-based Thanksgiving dishes, the Press Democrat: Easy Thanksgiving Side Dishes that will Delight Traditionalists and Vegans, 2018

    Vegetarian Thanksgiving, NPR: A Vegetarian Thanksgiving, 2008

    Healthier Thanksgiving, NPR: Thanksgiving with a Lighter Touch, 2010

    My gluten-free Thanksgiving e-book: Gather, Recipes for a Gluten-Free Thanksgiving, 2015

    Now, to talk pie ... I usually make the pumpkin pie recipe in Alice Waters' The Art of Simple Cooking. It's good, but the tiniest bit fussy as you have to make a roux for the filling. For a friends gathering last weekend I tried a new recipe by way of Aimée Wimbush-Bourque, the author of the Simple Bites blog, that is hands-down my new favorite pie recipe and one I'll be using for all holidays going forward. It's simple, made with real, whole ingredients, maple syrup-sweetened and spiced with a 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 use a simple all-butter whole grain flour crust with my pies but you could use any pie crust of your choice. I'm including the recipe below with a link to her site, which has loads of other inspiration and wonderful recipes.

    Wishing you a happy Thanksgiving, where-ever and how-ever you celebrate!

    Recipe

    Maple Pumpkin Pie

    Nicole Spiridakis
    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
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 317 kcal

    Ingredients
      

    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
    • ⅓ cup melted, unsalted butter or oil of choice
    • 4 tablespoon maple syrup

    For filling

    • 1 can pure pumpkin
    • 1 ½ cups heavy cream
    • 3 eggs eggs
    • ¾ 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

    Instructions
     

    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, coconut sugar, 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.

    Notes

    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 ¾ 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.

    Nutrition

    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
    Keyword gluten-free pumpkin pie, maple pumpkin pie
    Tried this recipe?Let us know how it was!

    More Classic Baking Recipes

    • Gluten-free buttermilk cake
      Vanilla Buttermilk Cake
    • A slice of coconut loaf cake.
      Coconut Loaf Cake
    • Gravenstein apple pie
      Gravenstein Apple Pie
    • Chocolate cake
      The Best Chocolate Cake

    Reader Interactions

    Comments

    1. Helen says

      November 29, 2019 at 7:11 pm

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

    2. Nanda Garber says

      November 27, 2019 at 10:00 am

      Happy Thanksgiving!!

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    About Me

    Hi, I'm Nicole. Writer, recipe developer, and gluten-free baker. More about me.

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