Name: The Best Maple Pumpkin Pie With A Sourdough Pie Crust
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 cups pumpkin puree; 1 cup cream; 2 eggs; 3/4 cup sugar; 1/2 cup maple syrup; 1 tsp pumpkin pie spice; 1/4 tsp salt

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Your taste buds will fall in love with this absolutely delicious maple pumpkin pie. The maple syrup blends perfectly with the creamy pumpkin goodness, leaving your kitchen filled with the scent of warm spices reminiscent of fall. This pumpkin pie recipe pairs perfectly with my flaky sourdough discard pie crust. Because this pie is so easy to make it's the perfect recipe for Thanksgiving dinner, or any holiday season.

I like to grow sugar pumpkins in the garden specifically for making this pie every year. They store very well in my homestead pantry and we bake them up all winter long.

Why You'll Love This Recipe

Fast and easy to make - maple pumpkin pie is actually one of the easiest pies you'll ever make, just blend up the ingredients, pour into the pie shell and bake.
Healthy - made with maple syrup which replaces some of the usual sugar, and a long-fermented sourdough discard pie crust makes this even more healthy than the classic pumpkin pie.
Delicious - you'll absolutely love the combination of the pumpkin flavor mixed in with the maple syrup.

Sourdough Pie Crust

My favorite homemade pie crust for any pie is my sourdough pie crust. It has an incredible buttery flavor and is a tender, flaky crust. The best part about sourdough pie dough is that it is much healthier for you and easier to digest because most of the gluten has been broken down by the sourdough starter. If you’ve never tried a sourdough pie crust, I would encourage you to do so. It is one of our family’s favorites. We use it for everything from fruit pies, to sourdough pop tarts, to savory pies.

Ingredients

Pumpkin purée-I like to bake a homegrown sugar pie pumpkin from our garden at least once a week during fall and winter, and then make something with it like this maple pumpkin pie or pumpkin focaccia. You can also use store-bought pumpkin puree.
Heavy cream
Eggs, farm-fresh is always best
Sugar- you can use regular white sugar, or if you want a healthier option, try this cane sugar from Azure Standard
Pure maple syrup- this adds a delicious maple flavor twist to the traditional pumpkin pie we all love.
Pumpkin pie spice- If you don’t have pumpkin pie spice, it’s easy to mix up your own out of cinnamon, nutmeg, ginger, cloves, and allspice
Salt-I prefer to use Redmond Real Salt, but use whatever you have available.
Sourdough Pie Crust - this is my favorite flaky pie crust recipe. You can always use a store-bought pie crust too, but it won't be as healthy or delicious as the sourdough pie crust, and pie crust is surprisingly easy to make.

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Tools

How to Make This Maple Pumpkin Pie

To Make Your Own Pumpkin Puree

Preheat oven to 400 degrees.

Place a whole sugar pie pumpkin on a baking sheet and roast in the oven until soft, usually about 30 to 45 minutes for a smaller pumpkin.

Allow the pumpkin to cool, and then peel it, being careful to separate the pumpkin meat from the peeling and the seeds.

Place the pumpkin meat into a bowl and blend with a stick blender, a regular blender, or a food processor. If the pumpkin puree is a bit runny, you can strain it through tea towel or cheesecloth. How runny it is will depend on the kind of pumpkin that you bake.

pumpkin puree for pumpkin sourdough bread

Make The Sourdough Pie Crust

Make one sourdough pie crust – can be made several days ahead of time and just wrapped in plastic wrap or an airtight container and kept in the refrigerator.

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When ready to make the pie, roll out the pie crust on a lightly floured surface, place it in the pie dish and flute the edges as desired. Trim off an excess dough with a sharp knife.

Make The Pumpkin Pie Filling

Preheat your oven to 425 degrees

In a large mixing bowl or blender, combine the filling ingredients and mix well.

Pour the pumpkin filling into the prepared pie crust

pouring in filling for maple pumpkin pie

Place your pie in the preheated oven for 15 minutes

Reduce heat to 350 degrees and bake for 45 more minutes until the center of the pie is set and the edges are golden brown.

Remove from the oven and allow the pie to cool on a wire rack, then refrigerate.

While the pie cools, make the whipped topping (below).

Store leftover pie in an airtight container in the refrigerator for up to a week.

Maple Whipped Cream

4 cups heavy whipping cream, cold

½ cup sugar

2 Tbl. real maple syrup

Add all ingredients to the bowl of a stand mixer.

Mix on high speed until cream is whipped and firm peaks form.

Serve immediately over a slice of pumpkin pie.

maple pumpkin pie with homemade whipped topping

Tips

You can make the sourdough pie crust up to several days ahead of time, and then this pie comes together quickly.
A homegrown sugar pie pumpkin is so delicious in this recipe.
Whenever I make pie crust, I make several batches at a time, and just keep the extra in my refrigerator so I can make a quick batch of Pop-Tarts or even a savory beef pot pie.
Warning: this maple pumpkin pie recipe may be addictive and become a fall favorite.
This pie is also delicious served with my homemade vanilla ice cream.

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