Pumpkin Maple Pie Supreme

Pumpkin Maple Pie Supreme


"The first pumpkin pies were nothing like we make today. The most available sweetener was maple syrup, REAL maple syrup. I decided to try adding that to these pies and what a difference! This is my husband's favorite pie, using actual pumpkins that we grow. Using REAL maple syrup is key to the flavor. For extra special times, I serve with maple-sweetened whipped cream."

Ingredients 2 h 30 m {{adjustedServings}} servings 356 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.
Tips & Tricks
How To Make Pie Dough

See the tricks to making pie dough from scratch.

How to Make Pumpkin Pie

Follow this quick and easy recipe for perfect pumpkin pie.


  • Note:
  • Freeze any remaining pumpkin puree in small, leak proof containers. Fill within one inch of the top; the contents will expand when frozen.
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Reviews 154

  1. 188 Ratings


Excellent Pie. It was very creamy with a sweet flavor. (and I cheated and used canned pumpkin) Also, the recipe doesn't say to do so, but it really should be refrigerated before eating. I was impatient and cut into the pie when it came out of the oven and it was very soupy. After it was refrigerated it was fine. Rave review from co-workers and my husband.


I couldn't find a sugar pumpkin so I used a canned pumpkin puree. I used a homemade pie crust (no-fail pie crust III, from this site) & I used a little leaf fondant cutter to cut out leaves to decorate the pie crust. I used egg whites to "glue" the leaves on the crust & I wish I had sprinkled the leaves w/ some raw sugar to add a little sparkle...I will next time. Garnished w/a couple of extra leaves & some frosted cranberries. This pie tasted even better than it looks...it's fantastic! Served it w/ some maple flavored whipping cream ( I just added a bit of real maple syrup to fresh whipped cream as I am out of maple extract.) Thanks Carole Rhodus...thsi is probably the best pumpkin pie I have ever eaten (& I have eaten more than my fair share! LOL)


Absolutely incredible! I made a couple of substitutions. I used canned pumpkin, evaporated milk in place of half/half, I also didn't use clove or allspice, but used fresh ground nutmeg and the cinnamon.I also used 1 Tablespoon of maple extract.(I didn't have enough maple syrup). This recipe just bursts with the "little extra" flavor! I am definately making this instead of my regular pumpkin recipe! It amazes me what a little maple flavor does to any ordinary recipe! UMM GOOD! Thanks so much!