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Maple Pumpkin Pie Without Refined Sugar

Thanks for sharing!

This pumpkin pie is kissed with a bit of maple flavor to heighten the warm sweet notes. Such a small change makes a big difference!

Slice of maple pumpkin pie topped with maple whipped cream in front of remaining pie.

If you are trying to avoid processed sugar, this is the pumpkin pie for you. Or if you just love maple syrup, this yummy recipe is a great way to mix that warm maple flavor with pumpkin and spice.

It is such a fun way to make a little change to your Thanksgiving dessert table. It adds that little something extra special without going too far off the beaten path.

I know pumpkin pie is usually reserved for Thanksgiving, but I’m not sure why. If you like it, have it any time! I enjoy pumpkin pie baked oatmeal all fall and winter, so why not the pie too?

Ingredients ready to be made into pumpkin pie.

 You may have noticed I also have a little thing for maple. I just love the warm sweet notes it adds to things like sweet potato casserole, roasted vegetables and whipped cream!

It just makes it feel extra special.  Of course there is the french maple buttercream, maple baked beans, the maple banana baked oatmeal and maple cinnamon granola as well.

So of course adding a bit of maple flavor to pumpkin pie seemed like a natural progression. It is a fabulous way to sweeten the pie without adding granulated sugar.

My brothers and parents tap trees at the farm each year and make their own maple syrup. It is quite the process and really makes you appreciate the final product that much more when you see how much work goes into it.

This pumpkin pie is kissed with a bit of maple flavor to heighten the warm sweet notes. Such a small change makes a big difference!

Each gallon of syrup takes around 40 gallons of sap. That is a lot to collect and concentrate.

If you are interested, you can see a quick look into how it is made in this YouTube video we made on making syrup. There is a bit from each step of the process.

If you want to really amp up the maple flavor, feel free to add a bit of maple extract. Otherwise just top the pie with some homemade maple whipped cream to take it to the next level.

Lifting first slice of maple pumpkin pie out of pan.

Do you ever eat pumpkin pie besides on Thanksgiving? Is there anything else you only enjoy once a year?

If this pie sounds good, you may like baby sweet potato cakes with sticky caramel sauce. They’re so good and another great option for Thanksgiving!

Tips and tricks for a great pumpkin pie

Don’t overwhip your filling. Just use a spatula or whisk, you don’t want to add a bunch of air to the filling.

Bake your pie on the bottom rack. That will keep that bottom crust close to the heating element and help prevent a soggy bottom.

To keep the pie from getting a giant crack, pull it out of the oven when there is still a slight wobble in the center. It will finish cooking as it sits out.

Piece of maple pumpkin pie with bite missing.

Also, allow it too cool at room temperature before putting it in the refrigerator. Cooling it too fast will make it contract and crack.

You can make your own pumpkin pie spice if you don’t have any. Just add a little nutmeg, cloves, allspice, and ginger and stir it up. Leave out any you don’t like and add more of your favorites.

Frequently asked questions

How do you store pumpkin pie?

Once your pie is cooled, put it in the refrigerator. It can be stored in the refrigerator for up to 4 days. Pumpkin pie should only be left at room temperature for up to two hours.

Can you freeze a pumpkin pie?

Yes. Bake the pie in a metal pan then cool completely. Freeze for an hour or two, then wrap tightly in plastic wrap and return to the freezer. Transfer to the refrigerator to thaw at least 12 hours before serving. Try to thaw it on the counter can make it weep or build up condensation.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Yield: 12 Servings

Maple Pumpkin Pie

Slice of maple pumpkin pie topped with maple whipped cream in front of remaining pie.

This pumpkin pie is kissed with a bit of maple flavor to heighten the warm sweet notes. Such a small change makes a big difference!

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 pie crust pastry for 9-inch pie
  • 15 oz can pumpkin puree
  • 3 eggs
  • 1/2 cup sour cream
  • 2/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Preheat your oven to 425°F.
  2. Roll out you pie crust and place in pie dish. Crimp edges and place in refrigerator until ready.
  3. Mix remaining ingredients until smooth and completely combined.
  4. Pour into prepared pie crust.
  5. Bake 425°F for 15 minutes. Then reduce the heat to 350°F and continue to bake for about 40 minutes or until set. Be sure to watch the edges of the crust and cover them if they get to dark.
  6. Cool on a rack for 2 hours and then refrigerate until ready to serve.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 130mgCarbohydrates: 29gFiber: 2gSugar: 16gProtein: 4g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

If you are trying to avoid processed sugar, this is the pumpkin pie for you. Or if you just love maple syrup, this yummy recipe is a great way to mix that warm maple flavor with pumpkin and spice. It is such a fun way to make a little change to your Thanksgiving dessert table. It adds that little something extra special without going too far off the beaten path.

Thanks for sharing!

Emily @ Two Purple Couches

Monday 22nd of January 2018

I bet the addition of the maple makes this so scrumptious! I am a pumpkin pie fan, yet I have no idea why I only enjoy it one day a year! Thanks for sharing this with our Merry Monday party recently; I'll be featuring your pie at our upcoming party.

Carlee

Friday 26th of January 2018

Thank you so much! We need to start having pumpkin pie more often!

Carlee

Tuesday 26th of December 2017

Thank you so much!

Unknown

Sunday 17th of December 2017

I love adding maple to anything, so I definitely need to try this! Love this! Thanks for sharing at Friday Frenzy Link Party! PINNED!

Carlee

Tuesday 26th of December 2017

Me too! A bit of maple makes everything a little bit better!

Debbie

Friday 15th of December 2017

Hi Carlee, I really must pickup a bottle of maple syrup when I see it, I have no idea what it tastes like. I imagine pumpkin pie to be proper comfort food.

xx

Carlee

Tuesday 26th of December 2017

Pumpkin pie is definitely comfort food and maple syrup is like a warmer version of honey with a milder taste. It's really hard to describe, but super delicious!

Frugal Hausfrau

Friday 15th of December 2017

I don't know why I only make pie at Christmas and Thanksgiving! This one looks so good, Im going to make it whenever I get a spare evening! Even if it's just some random tuesday!

Carlee

Tuesday 26th of December 2017

I like the way you think. Tuesday pie sounds like the best kind of pie to me!

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