If you love the comforting flavors of fall wrapped up in a creamy, luscious dessert, this Maple Pumpkin Pie Recipe is your new best friend. It’s the perfect balance of rich pumpkin puree sweetened with dark pure maple syrup and kissed with a hint of Bourbon and warm pumpkin pie spice. The flaky homemade crust adds that satisfying texture that makes every bite unforgettable. Whether you’re serving it at a family gathering or just craving some cozy vibes, this pie delivers crowd-pleasing magic in every slice.
Ingredients You’ll Need
Gathering your ingredients is a breeze since each one plays a crucial role in making this pie extraordinary. From the flaky homemade crust to the silky filling, these essentials bring together vibrant flavors and textures that you’ll adore.
- All-purpose flour: This is the foundation of your pie crust, providing structure and a tender crumb.
- Sugar or maple sugar: Adds a gentle sweetness to the crust, perfectly complementing the maple in the filling.
- Salt: Enhances all the flavors, never skip it even in sweet dishes!
- Cold unsalted butter: Chilled and chunked, it creates those wonderful flaky layers in the crust.
- Ice water: Just enough to bring the dough together without making it tough.
- Pure pumpkin puree: The heart of the filling, giving that rich pumpkin flavor and creamy texture.
- Dark pure maple syrup: The star sweetener that deepens the pie’s flavor with natural, complex sweetness.
- Sour cream: Adds tanginess and richness, balancing the sweetness and creating smoothness.
- Large eggs: Essential to bind the filling and give it that custard-like consistency.
- Bourbon: A splash of warmth and depth, elevating the entire flavor profile.
- Pumpkin pie spice: The classic blend that infuses your pie with cinnamon, nutmeg, and cloves for that unmistakable pumpkin pie vibe.
How to Make Maple Pumpkin Pie Recipe
Step 1: Make the Pie Dough
Start by whisking the flour, sugar, and salt in a large bowl, ensuring an even mix of dry ingredients. Toss the cold chunks of butter in and work it with your hands or a pastry cutter until you see those perfect pea-sized bits in a coarse meal-like texture. This is key for a flaky crust. Slowly drizzle in ice water and toss with a fork to bring the dough together, adding a little more water only if needed. Once it forms, shape it into a disk, wrap tightly, and chill in the fridge for at least 30 minutes to firm up and make it easier to roll.
Step 2: Prep Your Oven
While your dough chills, position your oven rack in the lower third and preheat the oven to 375 degrees Fahrenheit. Having your oven ready early means you can bake immediately after assembling your pie, ensuring even cooking.
Step 3: Roll and Shape the Pie Crust
On a lightly floured surface, roll out your chilled dough into a lovely 12-inch circle. Transfer it gently to a 9-inch pie plate, folding under any excess dough to build a nice tall rim and crimping it for a decorative finish. Pop it back in the fridge; this chill step keeps the crust from shrinking while baking.
Step 4: Whisk the Filling
In a large bowl, combine your pumpkin puree, dark maple syrup, sour cream, eggs, Bourbon, and pumpkin pie spice. Whisk everything together until silky smooth and beautifully combined. The harmonious mix of these ingredients is what makes this Maple Pumpkin Pie Recipe stand out with its creamy texture and deeply layered flavors.
Step 5: Assemble and Bake
Pour the luscious filling into your chilled pie crust. Bake on the lower rack at 375 degrees for about 20 minutes to start browning the edges. Then reduce the heat to 325 degrees Fahrenheit and bake until the filling puffs slightly at the edges and the center barely jiggles, about 35 to 45 minutes more. Patience here is key! Let your pie cool completely for about an hour and a half before slicing; this resting time lets the filling set to the perfect sliceable texture.
How to Serve Maple Pumpkin Pie Recipe
Garnishes
This pie loves a little extra love on top. Freshly whipped cream dusted lightly with cinnamon or a drizzle of warm maple syrup makes a perfect, indulgent finishing touch. Toasted pecans sprinkled over the top add a wonderful crunch and nutty contrast.
Side Dishes
For a full autumn-inspired spread, serve your Maple Pumpkin Pie Recipe alongside vanilla ice cream or a spiced chai latte. A scoop of sharp cheddar cheese is a fun traditional companion if you’re feeling adventurous, balancing the sweet with a savory bite.
Creative Ways to Present
Heighten the wow factor by serving mini versions of this pie in ramekins or tart pans for a charming individual treat. You can even use maple sugar for some sparkle on the crust edges before baking, giving each slice a beautiful golden shimmer that looks as amazing as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover pie can be kept covered in the refrigerator for up to 4 days. The flavors actually deepen, making each bite taste even better the next day. Just be sure to cover it well to prevent the crust from absorbing moisture and getting soggy.
Freezing
You can freeze your Maple Pumpkin Pie Recipe either before or after baking. Wrap it tightly with plastic wrap and then foil for best protection. When ready to enjoy, thaw it overnight in the fridge for a smooth, delicious experience.
Reheating
Warm up slices gently in a low-temperature oven at 300 degrees Fahrenheit for about 10 to 15 minutes or until just heated through. This helps refresh the crust’s flakiness and brings back that fresh-baked feeling without drying out the filling.
FAQs
Can I use canned pumpkin pie filling instead of puree?
It’s best to use pure pumpkin puree for this recipe because canned pumpkin pie filling already contains sugar and spices, which can throw off the balance of the pie’s flavor and texture.
What is the role of sour cream in this pie?
Sour cream adds a subtle tanginess and moist richness that complements the sweetness of the maple syrup and creates a beautifully smooth custard filling.
Can I substitute Bourbon with another alcohol?
Yes, you can swap Bourbon with dark rum or brandy to maintain the warm, complex notes, but the Bourbon’s smoky undertones pair especially well with maple and pumpkin.
How do I prevent the crust from getting soggy?
Chilling the crust before baking and baking it on the lower rack helps. You can also brush the crust with a beaten egg white before adding the filling to create a moisture barrier.
Is maple syrup the main sweetener in this recipe?
Absolutely! Using dark pure maple syrup provides natural sweetness with a depth of flavor that perfectly balances the pumpkin and spices in this Maple Pumpkin Pie Recipe.
Final Thoughts
There’s something truly special about this Maple Pumpkin Pie Recipe that makes it a standout for fall celebrations or any time you want a slice of cozy happiness. The blend of homemade crust, rich pumpkin, and the enchanting touch of maple syrup delivers a dessert that’s both classic and uniquely comforting. Trust me, once you bake it, it will be your go-to pie that everyone asks for again and again. So, grab your ingredients and get ready to create some delicious memories!
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Maple Pumpkin Pie Recipe
- Total Time: 1 hour 40 minutes
- Yield: 10 servings
Description
This Maple Pumpkin Pie recipe combines the rich, earthy flavor of pure pumpkin puree with the natural sweetness of dark pure maple syrup and a delicate hint of Bourbon for a sophisticated autumn dessert. Featuring a flaky, buttery homemade crust and a creamy filling spiced with classic pumpkin pie spices, this pie is baked to perfection with a golden-brown crust and a custardy center. Perfect for holiday gatherings or cozy fall evenings, it yields 10 servings, making it ideal for sharing with family and friends.
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- 2 teaspoons sugar or maple sugar
- ½ teaspoon salt
- 8 tablespoons cold unsalted butter, cut into chunks
- 3 to 6 tablespoons ice water
Filling
- 1 14-ounce can pure pumpkin puree
- 1 cup dark pure maple syrup
- 2/3 cup sour cream
- 3 large eggs
- 4 teaspoons Bourbon
- 2 teaspoons pumpkin pie spice
Instructions
- Make Pie Dough: In a large bowl, whisk together the all-purpose flour, sugar (or maple sugar), and salt. Add the cold butter chunks and toss to coat with the flour mixture. Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Drizzle 3 tablespoons of ice water over the mixture, toss with a fork, and gather the dough into a ball. If the dough is still dry and crumbly, gradually add 1 to 3 more tablespoons of ice water, tossing and gathering after each addition. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up. (Note: the dough can also be made ahead and refrigerated overnight.)
- Prep Oven: Arrange an oven rack in the lower third position and preheat your oven to 375°F (190°C) to prepare for baking the pie.
- Make Pie Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle using a rolling pin. Transfer the dough carefully to a shallow 9-inch pie plate. Roll the excess dough underneath along the edges of the plate to create a tall crust wall. Crimp the edges decoratively as desired. Place the crust back in the refrigerator while you prepare the filling to keep it firm.
- Make Filling: In a large bowl, whisk together the pure pumpkin puree, dark pure maple syrup, sour cream, eggs, Bourbon, and pumpkin pie spice until fully combined and smooth.
- Assemble and Bake: Pour the pumpkin filling into the prepared pie crust. Bake the pie on the lower third oven rack at 375°F (190°C) for about 20 minutes until the crust begins to brown. Then reduce the oven temperature to 325°F (163°C) and continue baking for an additional 35 to 45 minutes, or until the filling puffs around the edges and the center barely jiggles when gently shaken. Remove the pie from the oven and allow it to cool completely on a wire rack for approximately 1½ hours before serving.
Notes
- The pie dough can be made a day ahead and refrigerated, well wrapped, for convenience and improved texture.
- Use cold butter and ice water for the crust to ensure flakiness.
- Adjust the amount of ice water as needed to bring the dough together without making it sticky.
- Maple sugar can be used instead of granulated sugar for a deeper maple flavor in the crust.
- Watch the baking times carefully; oven temperatures vary, so check for the filling’s slight jiggle to ensure it’s properly set.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
