Recipe Background
Maple Pumpkin Pie combines classic flavors with a maple twist for a fall treat.
It was the autumn of my first teaching job, when I was still getting used to the bustling high school hallways and the chaotic energy of teenagers. My neighbor, an elderly woman with an affinity for all things sweet, invited me over one Saturday afternoon. She was a pumpkin pie enthusiast and swore by the addition of maple syrup to her recipe. Curious and eager to learn something new, I accepted her invitation.
As we measured out ingredients—canned pumpkin purée, a staple all autumn long in my kitchen, and warm pumpkin pie spice—we talked about life and how to keep the crust from browning too quickly (foil edges, she pointed out, with a wink). She handed me a bottle of maple syrup, insisting that it added a unique depth to the pie that couldn't be matched. We mixed the eggs, evaporated milk, and sugar with the syrup, a ritual of laughter and shared stories. She taught me the art of letting the pie cool completely before serving, an exercise in patience I needed for both baking and teaching.
That pie became a timely metaphor during parent-teacher nights and grading marathons—a reminder that good things take their time to set properly. Her trick of lightly sprinkling pecans for a satisfying crunch was the finishing touch on this seasonal favorite, adding unexpected texture. To this day, I whip the cream with a touch of syrup and serve it with a wink as she did, a tribute to friendship, mentorship, and a well-deserved sweet moment.
Ingredients
For the pie:
- 1 (9-inch) refrigerated pie crust
- 2 large eggs
- 1 (15-ounce) can pumpkin purée
- 1 cup evaporated milk
- 3/4 cup sugar
- 1/2 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
For the maple whipped cream topping:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1 tablespoon maple syrup
- 1/4 teaspoon pumpkin pie spice
- pecans optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 425 degrees F.
- Keep the pie crust refrigerated while preparing the filling.
- In a large bowl, add the eggs, the pumpkin purée, the evaporated milk, the sugar, 1/2 cup of the maple syrup, 1 teaspoon of the pumpkin pie spice, and the salt and beat until smooth.
- Pour the filling mixture into the pie crust.
- Bake the pie for 15 minutes.
- Reduce the heat to 350 degrees F.
- Bake the pie until the crust is golden-brown and the top of the pie is set, about 45-50 minutes. Make sure to cover the edges of the pie with foil during the last 15 minutes of baking if it starts to brown too quickly.
- Transfer the pie to a wire rack to cool for 1 hour.
- Refrigerate the pie for at least 8 hours and up to overnight.
- In a small bowl, add the whipping cream, the confectioners' sugar, the remaining maple syrup, and the remaining pumpkin pie spice and beat with a electric handheld mixer until combined and stiff peaks form.
- Pipe or dollop the maple whipped cream onto the pie.
- Sprinkle the pie with the pecans and serve.
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