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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."
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2 h 30 m servings 356 cals
Original recipe yields 8 servings (1 9-inch pie)

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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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 356 calories; 14 g fat; 54.5 g carbohydrates; 5.5 g protein; 84 mg cholesterol; 313 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 171
  1. 208 Ratings

Most helpful positive review

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...

Most helpful critical review

I bake for my family alot. We did not like this recipe. I won't make it again

Most helpful
Most positive
Least positive

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...

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 d...

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 c...

EXCELLENT recipe -- it's now my favorite pumpkin pie. Works great with canned pumpkin. I put in only 1/2 cup brown sugar (instead of 3/4 cup), and it tasted just right to me.

Highly recommended pie, I read the review and reduced the brown sugar. I had 1/2 package (4oz.) of cream cheese in the fridge so I added it and reduces light cream to 1 cup. The result was excel...

I found this pie to be a little too sweet for my taste. If I were to make it again, I would definitely cut back on the sugar, and would use less ginger. The ginger was a little overpowering.

This pie was FABULOUS. FOr the first time, I used the best of everything - fresh pumpkin puree, fresh spices (I ground the nutmeg and allspice myself), organic half-and-half, fresh whipped cream...

The BEST pumpkin pie. We like it ever better when we replace the brown sugar with just a dollop of fancy molassas.

After a long time of trying different pumpkin pie recipes that were good but not great, I have finally found The One. This is just as good as everyone says it is - even for those who aren't into...