This Maple Pumpkin Pie is going to change your Thanksgiving (and any holiday!) dessert game. Maple syrup does a lot of the heavy lifting sweetening this dessert, giving this pumpkin pie a healthy twist without skimping on deliciousness!

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Why I Love This Recipe

  • Classic Fall Dessert: Perfect for Thanksgiving or any holiday soirée, it’s a crowd-pleaser that never disappoints.
  • Healthy Twist: Sweetening with maple syrup not only adds a touch of decadence but also brings a healthier spin to this classic recipe.
  • Easy to Make: Whipping up this Maple Pumpkin Pie is a breeze, ensuring a stress-free and delightful baking experience for even the busiest holiday preparations.
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The Ingredients

  • Pumpkin puree: The star of the show. You can go for canned or homemade depending on your preference.
  • Maple syrup: Opt for the good stuff – pure, golden maple syrup for a natural sweetness boost.
  • Brown sugar: For some extra sweetness and depth of flavor.
  • Eggs and Evaporated milk: The dynamic duo that ensures your pie is creamy, dreamy, and downright irresistible.
  • Pumpkin Pie Spice: Or a mixture of spices (cinnamon, ginger, allspice, nutmeg and cloves) if you don’t have pumpkin pie spice on your shelf.
  • Pie Crust: Whether you go for store-bought or homemade, a buttery pie crust is the foundation of perfect pumpkin pie. To up the game and add some whimsy to my pie, I like to decorate it using these leaf pie crust cutouts.
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How to Make Maple Pumpkin Pie

  1. Make the Pie Dough: Prepare pie dough and store in the refrigerator while you make the filling. Detailed pie dough instructions are in the recipe card below. Or check out this post to learn How to Make the Perfect Pie Crust.
  2. Make the Filling: Place the filling ingredients in a bowl and whisk until thoroughly combined.
  3. Roll Out Pie Crust: Place the pie crust dough between two pieces of parchment paper and roll out to a 1/4 inch thickness and 2 inches wider than your pie dish. Place the crust into a deep dish pie pan and mold into the shape of the dish.
  4. Par Bake the Crust: Take the tines of a fork and poke a few indentations in the bottom of the pie crust, making sure not to go all the way through. Place a piece of parchment paper on top of the pie crust and fill it with dried beans or pie weights. Bake the crust for 15 minutes, remove the parchment paper and beans or weights.
  5. Fill and Bake: Pour the pumpkin filling mixture into the par-baked deep dish pie crust. Bake for 1 hour and 15 minutes or until the center of the pie is set.
  6. Cool, Refrigerate and Serve: Cool and refrigerate until cold. Serve topped with whipped cream if desired.
Maple Pumpkin Pie from Weelicious.comPin

I tested this recipe repeatedly over the course of a few days, trying each time to make the filling a bit lighter and less sugary than many of the other pumpkin pie recipes I’ve baked in the past. Finally, I got it just right. This pumpkin pie is airy and creamy and has a rich maple flavor that will remind you of all things fall. Just because Thanksgiving only happens once a year doesn’t mean you can’t keep the great taste of the holiday going the other 364 days of the year. You can make this sweet treat all year long. Now that’s something to be thankful for!

Love Maple Pumpkin Pie? Try These!

What are your go-to holiday desserts? Let me know in the comments below and tag me on social media if you make any of these!


Maple Pumpkin Pie

Pumpkin Pie is a staple on many Thanksgiving tables every year. This healthier twist is sweetened with maple syrup and absolutely delicious!
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Course: Dessert
Servings: 8
Author: Catherine McCord
Prep Time 15 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 10 minutes


Maple Pumpkin Pie Filling Ingredients:

Pie Crust Ingredients (makes 1 deep dish pie crust):


Pie Crust Instructions (if making homemade dough):

  • Place the first 3 pie dough ingredients in a food processor and pulse.
  • Add cold butter and using on/off turns, process until coarse meals forms.
  • Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
  • Form dough into a disk, wrap in parchment paper or plastic wrap and refrigerate 1 hour or until cold.

Maple Pumpkin Pie Instructions:

  • Preheat oven to 350°F.
  • Place all of the filling ingredients in a bowl and whisk until thoroughly combine.
  • Place the pie crust dough between two pieces of parchment paper and roll out to a 1/4 inch thickness. The diameter should be 2 inches wider than your pie dish.
  • Place the dough into a deep dish pie pan and mold into the shape of the dish (I like to fold the outer crust under itself to make a lip and then take a fork, gently pressing down around the pie crust, to make a pattern around the outer edge of the crust).
  • Take the tines of a fork and poke a few holes in the bottom of the pie crust several times, making sure not to go all the way through (this will keep bubbles from forming in the pie crust when you bake it).
  • Place a piece of parchment paper on top of the pie crust and fill it with dried beans or pie weights (you can reuse the dried beans afterwards).
  • Bake the dough for 15 minutes, remove the parchment paper and beans or weights.
  • Pour the pumpkin filling mixture into the par-baked deep dish pie crust.
  • Bake for 1 hour and 15 minutes or until the center of the pie is set.
  • Cool and refrigerate until cold. Serve topped with whipped cream.


Calories: 275kcal | Carbohydrates: 30g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 84mg | Sodium: 450mg | Potassium: 301mg | Fiber: 2g | Sugar: 26g | Vitamin A: 8789IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 1mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I noticed that this pie crust recipe does not call for vegetable shortening like in your video. Which would be better to follow to make the maple pumpkin pie? n Thanks.

  2. Is this freezable? And if so, should I just freeze it after it’s baked completely? How long can it last in the freezer? Thanks.

  3. Hi…

    I made this a year ago and I could have sworn that you didnt use brown sugar in it?
    Did you change the recipe?


  4. I made this pumpkin pie for Thanksgiving this year, and it’s the ONLY pumpkin pie my 2 year old daughter would eat. Thanks so much for sharing!

  5. You could mix soy or rice powder with equal part boiling water to get a similar consistency to evaporated milk. You can also boil down soy or almond milk to get the same effect. Hope this helps!

  6. Hi Catherine! Are there other non dairy options I can use in place of evaporated milk? I hate using non dairy creamer but Im wondering if that will b a similar consistency as opposed to soy or coconut milk. Thanks so much 🙂

  7. Thank you for a wonderful recipe! I have never been a fan of pumpkin pie. But my son asked for some. When I said I have never made one, he immediately suggested: why don’t you get a recipe from weelicious :)?
    So I did and all of us really enjoyed this! I also had more filling than fit in my pan and just baked it on its own in a small glass bowl. Next time I will skip the pie and just make that!

  8. Any idea of what I could do with extra pumpkin filling mixture? I used a store bought crust and filled it to the brim and still have more. Seems a waste to throw out. (used fresh pumpkin puree)

  9. Yes, I think that would work! You might need to bake it longer since it’ll probably be deeper in the ramekins!

  10. Would it work to omit the pie crust and make this like your pumpkin cheese cake recipe where I would bake this maple pumpkin filling recipe in ramekins and add crushed graham crackers/gingersnap cookies on top?

  11. I live in France where maple syrup or pumpkin pie are considered exotic. I’ve baked this pie four times now and it has been a great hit everytime! The recipe is perfect. The fourth time, I used sweetened condensed milk and simply did not add any sugar and I will do the same next time. I also make the puree myself evertime, (I’ve have tried butternut and it works well).
    I keep recommending weelicious to my friends: I’m not a great cook but your recipes are always a success.

  12. So tasty! My son can’t have dairy or egg so I subbed 4 tablespoons cornstarch for the egg and used 1 cup almond milk rather than 12 oz evaporated milk. It was a little bit runny at first, but after a night in the fridge it thickened up nicely. I’m making it again right now with less maple syrup to see if that helps the consistency. Thanks for the great recipe!

  13. Catherine I just wanted to say that this is such a tasty pie! But even better, I like how it uses a whole can of things! other recipes leave me with half a container of pumpkin or milk, or whatever and I am like, “now what am I supposed to do with this?!” I know I could try and find another recipe to reuse the left overs but too often it just winds up going to waste.

  14. […] This blog post and recipe is brought to you today via delicious website weelicious […]

  15. […] thanks to Weelicious- we found this yummy Maple Pumpkin Pie recipe. The picture alone grabbed us- Just in case you […]

  16. my daughter as an egg allergy, do you have any suggestions for the egg substitution in this recipe?

  17. Happy Thanksgiving and thanks for this wonderful recipe!

    I was wondering if there is healthier (less butter) recipe for the pie crust.

  18. I LOVE this recipe. Even my husband who does not usually like pumpkin pie likes this one. I have made 3 in less then 24hrs! The first was a test run and turned out fantastic. The other 2 are going to be pies on Thanksgiving! Thank you for this recipe. I think I am going to be making this one every year!

  19. Hi Rebecca,
    Yes, I remember you. Such a long time ago, but a fun one (at times) on those shoots. I love that you saw us in Goop today. It was a very sweet piece 🙂

  20. Catherine, you will never remember me, but I was a stylist assistant who worked on a lot of Talbot’s jobs back in 2002-03. I couldn’t believe it when I saw your smiling face via my goop newsletter! You were always so sweet to me (which doesn’t always happen to assistants!) and I remember that time in my life so fondly! It makes me smile to see you with your adorable children! Cheers!

  21. I too wonder why most pumpkin pie recipes call for evaporated or condensed milk. I always use soy milk or rice milk when baking as everything I use has to be non-dairy. My pumpkin pies always turn out great, so I think regular milk would work fine too. I can’t wait to try this recipe!

  22. Evaporated Milk contains less water than regular milk since it is put through a process of evaporation and fortified with Vitamin A & D. This allows the cooking time to be less and allows the pie to come out nice and creamy

  23. I’m so glad to see a pumkin recipe with a reasonable amount of sweetener. I’ve been making ours the same way for the past few years and I think it actually tastes better than the high suger versions.

  24. I would just do honey or agave instead. Brown rice syrup is more think and it may change the flavor a bit.

  25. Do you think I could sub brown rice syrup for the maple syrup? Or would that change the taste too much?

  26. Adding maple syrup to a pumpkin pie is a great idea to give it that extra zing! This pie will be the perfect addition to my dessert spread that already includes White Chocolate Cherry Shortbread! Thanks!

  27. Melissa, That’s what I’m planning to do, also. My mom cannot have dairy, so I’m going to try and substitue coconut milk. I’m hoping it turns out just as good.

  28. I’m wondering if you did try the coconut milk and how it turned out. We don’t have any dairy issues, but it sounds so delicious that I want to make it that way!

  29. I have a family member with a dairy allergy. Can I use this recipe and substitute with coconut milk?

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