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This Maple Pumpkin Pie is a sweet way to end dinner.There are three layers of maple to this pie. The crust is sweetened with maple sugar, the custard is elevated by using maple syrup, and it’s all topped off with a smooth dollop of maple whipped cream. Each bite is a blast of robust flavor. Enjoy a slice to conclude a meal, or with coffee in the morning.



Prep time


Cook time



  • Maple Pie Dough​
  • 1 3/4 cups pumpkin purée, homemade or store bought​
  • 1/4 cup maple sugar​
  • 1/4 cup granulated sugar​
  • 1 teaspoon cinnamon​
  • 1/4 teaspoon nutmeg​
  • 1/4 teaspoon ginger​
  • 1/8 teaspoon cardamom​
  • 1/4 teaspoon salt​
  • 1/2 cup maple syrup​
  • 1 cup heavy cream​
  • 2 large eggs​
  • Maple Whipped Cream, to top​


  1. Roll out the Maple Pie Dough and fit to a 9″ pie dish.
  2. Preheat the oven to 425°F.
  3. In a large mixing bowl, whisk together the pumpkin purée, maple sugar, granulated sugar, and spices until combined.
  4. Whisk in the maple syrup, heavy cream and eggs.
  5. Pour the filling into your pie dough. The pie will puff up in the oven and the pie dough may fall, causing overflow. This is fine! We’ve had best results when crimping crust over the edge of the pie dish.
  6. Bake at 425°F for 15 minutes. Decrease the oven temperature to 350°F and bake for 80 minutes more.
  7. Allow the pie to cool for at least an hour before slicing and serving with a Maple Whipped Cream topping.



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