This Brown Sugar Maple Pumpkin Pie is an elevated version of the beloved classic. This year, let this gorgeous pie grace your holiday table.

Maple Pumpkin Pie l SimplyScratch.com (20)

I’ve made the decision that I am now going to make pie once a week.

If not only for the comfy-cozy aroma alone. Okay, that and also because then there will be constant rotation of pie! It’s not a terrible idea because who needs a plug-in air freshener when there’s pie? A pie you can eat at least, a plug-in… not so much.

I can’t believe I’m about to say this, but yes, I’m turning into quite the pumpkin pie fan. Pecan has always been my go-to but this pumpkin pie is the best (and I really try not to say that about too many recipes) pumpkin pie my lips have ever had the pleasure to wrap around a fork full of. The texture is silk. The spices are earthy and perfect and I feel like this pie is the end-all-be-all and has potentially ruined me for all future pumpkin pies. Sad but true.

Maple Pumpkin Pie l SimplyScratch.com (18)

This time of year, we bloggers are at the mercy of Mother Nature and her darn daylight savings BS. It never fails that I’ll work all day (work being cooking) making-slash-photographing a recipe (i.e. this pie crust and this glorious filling, although I’m not sure what happened with that one spot. I bet one of my kids poked at it.) only to ended up leaving it on the counter because it’s 4pm and sunlight is garbage. Which means I had to painstakingly wait and take the final photographs the next morning and only after then could I plunk down with a slice(s).

I kid you not every single time I would walk by it, smelling its pumpkin and spice deliciousness I wanted to stab it with a fork and eat it from the center outwards.

Saving the crust for last (duh!?). It was strange because I usually don’t feel so strongly about stabbing a pie when pumpkin is involved. Apple… yes. Pecan… for sure! But pumpkin? Not usually.

Oh and a special thanks to my beautiful friend Heidi (Hi Heid!), I now enjoy my coffee with just a splash of cream in it… with my dessert… for breakfast. Winning.

Maple Pumpkin Pie l SimplyScratch.com (1)

To Make This Brown Sugar Maple Pumpkin Pie You Will Need:

  • 1-1/2 cups pumpkin puree (canned or roasted)
  • 3/4 cup packed dark brown sugar
  • 1-1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground allspice
  • 1 teaspoon cornstarch
  • 1 cup half & half or heavy cream
  • 2/3 cup real maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 3 large eggs, lightly beaten
  • 1 (9-inch) pie crust (try my traditional crust, chocolate or pecan whole wheat)

So I was going over my pumpkin pie from waaaaay back  and I literally just shook my head and thought that there has to be level-up pumpkin pie!

BUT adding a few eggs and half & half to a bowl full of pureed pumpkin, dark brown sugar, maple syrup and spices will do the trick… for a filling so soft, smooth and creamy… it’s like buttah, baby.

Maple Pumpkin Pie l SimplyScratch.com (2)

Start by adding 1-1/2 cups of pumpkin puree into a large bowl. Crack open a can or use 1-3/4 cups my homemade roasted pumpkin puree recipe… the choice is yours.

Maple Pumpkin Pie l SimplyScratch.com (3)

To that, add in 3/4 cup dark brown sugar…

Maple Pumpkin Pie l SimplyScratch.com (4)

Stir until sugar is dissolved and mixed into the pumpkin.

Maple Pumpkin Pie l SimplyScratch.com (5)

Spice this mixture up with 1-1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon freshly grated nutmeg, 1/8 teaspoon ground clove and allspice.

Maple Pumpkin Pie l SimplyScratch.com (6)

Add a 1/2 teaspoon of kosher salt.

Maple Pumpkin Pie l SimplyScratch.com (14)

And now is a good time to add in the cornstarch. (and not with the eggs like I’ve done… it’s easier this way, trust.)

Maple Pumpkin Pie l SimplyScratch.com (7)

Stir in 1 cup of half and half…

Maple Pumpkin Pie l SimplyScratch.com (8)

…and 2/3 cup of pure maple syrup.

Maple Pumpkin Pie l SimplyScratch.com (9)

Stir until smooth.

Maple Pumpkin Pie l SimplyScratch.com (10)

Lastly, add in a 1/2 teaspoon of vanilla extract…

Maple Pumpkin Pie l SimplyScratch.com (11)

Crack three eggs into a small bowl…

Maple Pumpkin Pie l SimplyScratch.com (12)

…give them a light whisk…

Maple Pumpkin Pie l SimplyScratch.com (13)

…and pour into the bowl of pumpkin goodness.

Maple Pumpkin Pie l SimplyScratch.com (15)

Whisk until thoroughly combined.

Maple Pumpkin Pie l SimplyScratch.com (16)

Pour the pumpkin pie filling into a prepared pie crust like this pecan whole wheat pie crust I keep yammering on about. Or this chocolate one even (have mercy) and bake in a preheated 350° oven for 60-65 minutes or until the center is set.

Maple Pumpkin Pie l SimplyScratch.com (17)

Let cool COMPLETELY! It’s a tough job… but worth the wait.

Maple Pumpkin Pie l SimplyScratch.com (19)

Slice the Maple Pumpkin Pie and serve with a dollop of homemade whipped cream and chopped pecans for a little flair.

Maple Pumpkin Pie l SimplyScratch.com (22)

Would you just look at it!? I swear between the pecan pie crust and the scent of pumpkin pie swirling throughout my house… I will now be making this brown sugar maple pumpkin pie all year round.

There are worse things.

Maple Pumpkin Pie l SimplyScratch.com (23)

Now all that’s left to do is arm yourself with a fork and stab.

Best. Pie. Ever.

You’re Thanksgiving will thank YOU.

Enjoy! And if you give this Brown Sugar Maple Pumpkin Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Maple Pumpkin Pie l SimplyScratch.com (24)

Print Recipe Pin Recipe
No ratings yet
Leave a Review »
Yield: 8 servings

Brown Sugar Maple Pumpkin Pie

Sweetened with brown sugar and maple syrup, this is one silky-smooth, perfectly spiced, from scratch pumpkin pie.

Ingredients

  • cups pumpkin puree, canned or roasted]
  • 3/4 cup packed dark brown sugar
  • 1-1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground allspice
  • 1 teaspoon cornstarch
  • 1 cup half & half, or heavy cream
  • 2/3 cup real maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 3 large eggs, lightly beaten
  • 1/2 recipe homemade pie dough, see notes

Instructions 

  • Preheat oven to 350°.
  • In a large mixing bowl combine pumpkin, brown sugar, cinnamon, salt, ginger, nutmeg, clove, allspice and cornstarch.
  • Pour in half & half, syrup, vanilla and the beaten eggs. Whisk to combine and pour into prepared pie shell.
  • Bake in the lower third of your oven for 1 hour or until the center of the pie is set. Cool completely before slicing and serving.
  • I like this pie with a dollop of homemade whipped cream and sprinkled with chopped pecans, alongside a cup of coffee.

Notes

Serving: 1g, Calories: 355kcal, Carbohydrates: 48g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 340mg, Potassium: 257mg, Fiber: 2g, Sugar: 39g, Vitamin A: 7714IU, Vitamin C: 2mg, Calcium: 106mg, Iron: 1mg