This pumpkin pie has just a hint of maple and is served in a sweet graham cracker crust. A cinnamon walnut topping makes the perfect finish.
I bought all the ingredients with full intentions of making this and taking it to my sisters for Thanksgiving but after talking to her we decided to eliminate it because we had too many desserts coming. I made it for our weekly family dinner instead. The request has been made to make it for Thanksgiving! This was absolutely delicious, if it wasn't for my daughter not liking the nut part I would never make a plain pumpkin pie again. This was great, don't hestitate make this one. I used Fat Free Eagle brand sweet and condensed milk, I baked it an extra 10 mins before adding topping it seemed too watery in the middle. I'm not sure if that anything to do with the fat free or not but it was great!
Read MoreFirst: too sweet. Next time I'll use an evaporated milk recipe for the pie. Did use pure maple syrup instead of flavoring, that probably didn't help. Second: a reviewer mentioned she wished she had put more butter in the topping. So I added a tablespoon. But, I should have doubled the butter. The topping didn't melt/cook-- it mostly stayed the same powder it started out as. Third: it's still good, didn't hear any complaints, and it was eaten very quickly. Used a walnut pie shell from this site; that was awesome.
Read More I bought all the ingredients with full intentions of making this and taking it to my sisters for Thanksgiving but after talking to her we decided to eliminate it because we had too many desserts coming. I made it for our weekly family dinner instead. The request has been made to make it for Thanksgiving! This was absolutely delicious, if it wasn't for my daughter not liking the nut part I would never make a plain pumpkin pie again. This was great, don't hestitate make this one. I used Fat Free Eagle brand sweet and condensed milk, I baked it an extra 10 mins before adding topping it seemed too watery in the middle. I'm not sure if that anything to do with the fat free or not but it was great!
I made this to take to my sister-in-laws Thanksgiving dinner. There were probably a dozen other desserts there - and this pie dissapeared in minutes. Rave reviews from everyone - and my husband complained that there wasn't any left for him to take home. I'm making it again for our Christmas dinner - much to my husband's delight!
This was the first pie I've ever baked! It was fast, fool-proof and my fiancee and I loved it! It was pumpkin heavan with a maple-nutty hint. Perfection for fall.
This is such a great little spin on traditional pumpkin pie. This recipe is perfect for first-time bakers, if my husband can do it, anyone can! :) My husband is gluten intolerant, so instead of graham crackers for the crust, I used about 30 gluten-free animal cookies with about 3 TBL of butter and a little less then a quarter of a cup of sugar, then refrigerated it for a few minutes to set the butter while I was making the pie mixture. We baked it as directed and then for the topping, I substituted corn starch for the flour. It turned out so amazing! My husband doesn't usually get to indulge in holiday treats, so he was very grateful and we (not even myself) never missed the gluten!
Made this pie to take to work--followed directions exactly and got rave reviews. I thought it was very good just the way it is, but I like to experiment, so when I made this for Thanksgiving dinner I made a few changes. I didn't use a graham cracker crust, I made a flaky pie crust. I also used the reduced fat Eagle Brand sweetened condensed milk, 3 tablespoons of PURE maple syrup, 2 teaspoons of pumpkin pie spice and fresh pumpkin. For the topping I used 3/4 cup of chopped walnuts as the half of cup seemed to be lost in the topping. Will definitely make again.
This was so creamy and rich a delight. I only wish I had added just a little more butter to the topping. I am still eating it five days later...it keeps very well.
I made this pie tonight. I thought it was ok the topping is what sets this pie apart from any other pumpkin pie I have made. You have to be careful applying the crumb topping so as to not disturb the pumpkin filling. I flattened the topping in my hands and placed it on top then as it started to melt I could fill in the open spots. This pie is between 3.5 and 4 stars for me.
This is delicious! I only used half the cream cheese and upped the maple to 2 tsp. Loved it! I think this may become my staple pumpkin pie!
I won the pie contest at Thanksgiving with this most excellent pie!!! Try it and it will most surely become your very favorite!
This was the hit of our Christmas dinner. I followed the directions exactly, and used the Graham Cracker Crust I recipe from this site (without the optional cinnamon, and using digestive biscuits instead of graham crackers, which are not available here). My guests said this was "wicked", and I'd have to agree. It was fabulous! I'm sure I will be making this again.
I just finished baking my pies and this recipe is sooooo good. I baked one pie with the graham cracker crust and one with a regular pie crust, and I would recommend the regular pie crust from scratch or the graham cracker crust from scratch. I used the already made graham cracker crust and the bottom browned a little too much. But the pie itself is fantastic!!! A definate keeper....
THE BEST PUMPKIN PIE I have ever had!!!!! I used dark brown sugar and a graham cracker pie crust! I also baked it in my toaster oven b/c big oven was full! AMAZING! I'm going to have another piece for breakfast tomorrow!!! ps- Hubby loved it too...said to throw the store bought one out!
I made this pie and was very good. I did however make a few changes I used a regular pie crust and I did not have walnuts so I used candied pecans which I had from Trader Joe's. I also only had whole wheat flour. The topping came out really good. Overall a nice change from a traditional pumpkin pie.
I have made this pie a few time now and love it!! I use pecans instead of walnuts and for the maple flavoring I use pure maple syrup. I have also made this without the maple and I honestly can't tell the difference. I always use a graham cracker crust. Great recipe!!
This was delicious. I made it for Thanksgiving, and everyone raved about it. Next time, I think I will increase the maple flavoring to 2 tsp. I did have to bake it an extra 10-15 minutes because mine took a while to set in the middle. Thanks for the recipe!
This pie is Fabulous! The topping is what really makes it special! You must try it, and it's so easy to make!
This is almost exactly my pumpkin pie recipe. I use pecans instead of walnuts and I use double the cinnamon, ginger and nutmeg called for here to give it a full, rich taste. I put it in a pie crust that is 1/2 cup graham flour, 3/4 cup AP flour, 1 tablespoon white sugar, 1 stick of butter and 3 tablespoons of ice water. The pie disappears fast.
This was very yummy but too sweet -- and I like sweet. I would either make the maple filling with no topping or I would make plain filling and make the topping. I wouldn't do it all together again. I also added a little extra spice. Good recipe if you like super duper sweet!
I have now made this twice and I will probably never again make traditional pumpkin pie. I do like it best with the traditional crust rather than the graham cracker crust. But if you like your desserts really sweet, go with the graham cracker crust.
I used pecans instead of walnuts; just what I had on hand. Soo good. Had a piece warm and next day had a piece cold, the cold piece was much better.
AMAZING! A rich pie for most tastes I guess...but the kind of sweet decadent desert you really can enjoy once a year. The only thing I changed was that I made my own crust instead of getting a graham cracker one
Wow!!! I made this for Thanksgiving and EVERYONE said it was the BEST pumpkin pie they ever had! I tried it bc I saw a review that said this pie one first prize! It definately deserves 1st place! So easy and so yummy!!!
Made for Thanksgiving with a homemade graham cracker crust. Left out the walnuts, didn't have any, and the topping held up fine without them. I used 2 cups pureed sugar pumpkin as I had some frozen from my garden. I had a little too much filling so I filled a pyrex custard cup with what was left, and baked it along side the pie. These would be nice for individual servings if you don't want to make a pie. Sweeter than your average pumpkin pie, so you might want to serve it with some creme fraiche rather than a sweetened whipped cream.
I absolutely LOVED it. I did not use a store bought pie crust. I made my own, and with the pie crust i used it was amazing. Great pumpkin pie taste, and the topping disguised it from looking like pumpkin pie. Recipe for the crust i used-- 1 & 1/2 cup of graham cracker crumbs. 1/3 cup sugar. and 6tbs of butter melted. Mix it all together and press into pie plate. DONT BAKE.
Wonderful recipe, quick no mess tasty dessert. My family loved this....added one cup walnuts and tsp pure Canadian Mapel syrup. Next time will not use higher temperature initially, bottom crust a little over cooked .....no one really noticed but me, just not my preference....also cover the the upper outer crust with foil or it will burn.
My family thought this was delicious. My husband doesn't particularly care for pumpkin pie, and he thought it was great!! It will be my new family pumpkin pie recipe!
Made this for Thanksgiving, my uncle said it was the BEST pumpkin pie he has ever eaten. This will be a permanent addition to our Thanksgiving meal!
This was pretty good. It got better the next day when it was very chilled.
The topping didn't turn out quite right, but this was a very delicious and raved-about pie nonetheless.
Delish! But, I wish I'd followed other reviewers suggestion and used a traditional crust instead of a graham cracker crust. Even though I covered the rim with a pie ring the pie crust still over cooked around the edges. The rest of the pie was really good. And, everyone loved it. I used two teaspoons of maple flavoring and added a 1/2 teaspoon of nutmeg. I also increased the butter to four tablespoons and increased the amount of spices just a little. The graham cracker crust really compliments the maple flavoring. I will make it again for thanksgiving but, instead of baking at 425 for 15 minutes and then another 30 minutes on 350, I'll lower the temps a bit to keep the graham cracker crust from burning.
Pretty good - made it with the suggestion of another reviewer, who makes a crust that is part graham and part AP flour. Loved the crust and the pie overall got good reviews at Thanksgiving.
AMAZING! I don't cook much but the whole family LOVED this.... and that's rare when it comes to my cooking! :) Simple, fast and delicious!
Made a big mistake. Added evaporatedmilk instead of condensed and sweetend milk. Added one cup of sugar to make up the difference added a dash of vanilla and almond extract to make up the difference and a splash of maple syrup. Keeping fingers crossed it turns out okay for dinner tomorrow.
This was scrumptious. I'm not sure why the topping didn't turn out as crumbly as I hoped for, and I did follow the recipe exactly. But it still turned out delicious for Thanksgiving dessert. I had enough pumpkin and maple mixture for 2 pies.
Recipe in a Recipe. I realized I didn't have condensed milk so I opted for evaporated milk and added 3/4 of brown sugar. Pie turned out amazing. However I had about 1 cup of pie filling that didn't fit into the pie shell. So since I was 9am I added 2 cups of pancake mix and 3/4 cup of water and made the best tasting pumpkin pancakes my bf and I have ever had!! Moist, not overly sweet very good. Hope you can benefit from my little experiment.
I agree, this is the Best Pumpkin Pie I ever had. I'm not a fan of Pumpkin Pie. But, I LOVE this and will make again and again.
Just made this with my mom, and its incredibly delicious. We added more cloves and little cream cheese. The flavor just pops!
My family was very sad when I made this as they said they wanted some traditional pumpkin pie for Thanksgiving. Needless to say, I made both and this one was gone before the other was even touched. They will never question my judgement of pie again! Everyone loved this and it was so good with some cinnamon homemade whipped cream!
Wow this recipe turned out delicious! It was a big hit for Thanks Giving! I was really surprised at how tasty it was! I used homemade pumpkin pure so I'm not sure if that made a difference or not but it was so good it was all gone in 5 minutes. I will definitely makes this pie again.
I had to convert from F to C and baked at 220, but I think that's a bit too high. It came out just a tad too dark for my liking. I used fresh pumpkin, I don't think you can even get it in a can in SA. It's a winner though and I'll make it again. Just on about 190 and not 220
Great variation to regular pumpkin pie! Next time I might go easy on the topping because I like to taste more of the pumpkin.
Really awesome pie. The topping adds a great crunchy texture to the custard pie. I made my own plain pie crust instead of the graham cracker, as I felt there was so much "sweet" going on already that a plain crust just worked better for me. Will make over and over again
Well, I'm officially the pumpkin pie supplier for all holidays. This pie is the best I've ever tasted. I used the graham cracker crust option and it was delicious! Yum!
First: too sweet. Next time I'll use an evaporated milk recipe for the pie. Did use pure maple syrup instead of flavoring, that probably didn't help. Second: a reviewer mentioned she wished she had put more butter in the topping. So I added a tablespoon. But, I should have doubled the butter. The topping didn't melt/cook-- it mostly stayed the same powder it started out as. Third: it's still good, didn't hear any complaints, and it was eaten very quickly. Used a walnut pie shell from this site; that was awesome.
Ok, I didn't make the pie listed, I used the Libby's pumpkin recipe using the walnut topping on this pie it turned out delicious! I made one with a graham cracker crust & a regular pie crust both were awsome!
The filling batter tasted better than the pie when it was cooked, but it was still pretty good. I would probably play around with the recipe if I were to make it again. I made a graham cracker crust that had only butter and graham crackers for ingredients and would choose one that included sugar next time as I didn't find the pie to be quite sweet enough. It was good but could be improved upon with homemade whipped cream.
I made this exactly as directed with the graham cracker crust I from this site. It was still pudding- like consistency after the 30 minute bake time. I returned it to oven for another 15 min on 328f
Made this last Christmas and the future in-laws were so impressed! Everyone loved it. A nice twist on the usual pumpkin pie. Will definitely make again!
The pie was delicious. I own a bar in South Texas and we cook every weekend for our patrons. This recipe got a thumbs up from everyone!
Delicious! This pie was a hit at Thanksgiving Dinner. The maple is a perfect addition to the original pumpkin pie recipe....and the topping is out of this world!
I will never bake regular pumpkin pie again. This was delicious. I used a frozen pie crust instead of graham cracker crust, and the entire family enjoyed it. They raved about it all night long!
THE CRUCH TOPPING IS A WONDERFUL ADDITION! USED MAPLE SYRUP INSTEAD OF MAPLE FLAVORING.
Fantastic! Don't change a thing! Don't like traditional pumpkin pie, but I LOVE this!!!
This is good but may disappoint if you're looking for a really traditional tasting pumpkin pie. The pumpkin flavor is somewhat overwhelmed by a combination of the crumb topping and the crust. I did not use walnuts in the topping because my mom & sister cannot eat whole or chopped nuts due to an intestinal disorder and I don't think it lost much that way. I used three tablespoons of real maple syrup in place of the maple flavoring but I think it needs quite a bit more for the maple flavor to break through all the other flavors going in this pie. I also added 1/4 tsp cloves. All-in-all a very easy pie to make, very fast prep and would be a nice alternative to real pumpkin pie.
The first time I made this recipe I followed the instructions as directed. I felt that I had to put the pie back in for an additional 20 minutes at 325 degrees. Also the first 15 minutes at 425 degrees turned the top of the pie darker brown which wont matter if your going to put the topping on but if you decided you dont want the topping the color was not attractive. The second time I make this recipe I'll almost double all the spices and added 2 tbs of Brown sugar and flour to the mix. I'm not a fan of custurdy pies, I like my pie consistancy a little less creamy. Probably bake it longer at a lower temprature, but thats just because of my prefrence to the consistancy. All in all a good recipe I will make again with the few changes.
I like pumpkin pie, but it's not my favorite. This recipe might have changed that. The graham cracker crust and maple flavoring make a wonderful change to this standard pie, and the topping,.. well,... just TOPS it off. This recipe is a keeper. Thanks for sharing.
This was delicious! Big hit at Thanksgiving! I used real maple syrup instead of maple flavoring.
this was great all though beware, ur sweet tooth may just be satisfied. This was a good recipe. even though i didnt have room for desert. i took a little taste and was really good
More like 4.5, but I digress. Did this with real roasted pumpkin and a homemade graham cracker crust and it turned out great. I would love to find a way to substitute real maple for the imitation (which is all my grocery store has) because the flavor came through as a little artificial. I think with that small change, this attempt could have been much improved. Even still, on the first attempt it won my work's pumpkin pie contest! The topping was a great addition, definitely don't pass on that. Would definitely make again!
My entire family loved this pie! Will make it again! The only difference is that I used fresh pumkin.
This was my second pumpkin pie in over 10 years. Mamaw usually makes them. It was easy and yummy. Anywho it turned out so good I made another one the next day.
This is the best pumpkin pie recipe I ever tried. I made two for Thanksgiving - one with the walnut crumb topping and one without. They both were gone by the end of the day! LOVED IT!
This is the best pumkin pie I have ever had & I do not like pumkin pie. It is best straight out of the oven or while still warm.
I am not a huge fan of pumpkin pie but THIS pumpkin pie is fantastic! I made it pretty much as written, I added one tsp cinnamon to the mix and a little bit of cloves. The Canadian cans of pumpkin are a little larger and the sweetenened milk a little smaller, perfect results. This is now the only pumpkin pie recipe I will make.
Chose this because I wanted to eliminate ginger & I thought the maple would compensate for any "flavor loss." Totally worked. I used maple extract, and added a few drops extra. Used a store-bought graham cracker crust. This pie will humiliate most other pumpkin pies!
I didn't love it. I thought the filling was not flavorful enough. The topping was good, but I would have rather had it on a more interesting filling.
AMAZING! Everyone LOVED it! Best pumpkin pie I've ever tasted - first one I've ever made!
I read the recipe wrong and put the brown sugar in the pie filling, but I still made the crumble for the top. It was a little sweet but still tasted really good!
I found this recipe on here and thought it sounded very good. I made it for thanksgiving this year and everyone loved it! It was easy to make and very delicious. I would definitely make this again. It made a simple pumpkin pie even better!
I never liked pumpkin pie until this I made it because I was guilted by the family ... Thank you family and recipe
YUMYUMYUM... I made this for thanksgiving dessert, and everyone loved it... BEST PUMPKIN PIE EVER i was told!!!
Loved this! Make sure you get a large crust because the mixture won't fit otherwise.
This is the best pumpkin pie recipe around! As of this year a perennial favorite!
My nephew texted me this morning and asked me to make him pumpkin pie. I have never made pie before but I couldn't say no. I immediately searched here and found this recipe and had to try it. Just by tasting the batter before putting it in the oven, I loved it. I bought the mini graham cracker pie crusts for a cute display and to make less of a mess to serve it. Plus individual portions. Can't wait to see if my nephew likes it tonight. :)
So good, easy to make, we make it all the time and it really is very good. I recommend it. People ask me for the recipe often.
Not terribly hard to make and so delicious. I love a classic pumpkin pie but this hits the spot
I LOVED this pie! It is wonderful, and just different enough to set it off! The only reason I gave it four instead of five is I followed advice of others and doubled the topping. If I hadn't done that, it wouldn't have been enough! Love it and thanks for a great recipe.
Loved this pie! I substituted maple syrup (I was out of maple flavoring), and used a store-bought gluten-free graham cracker crust to accommodate one of my friends. Delicious. Even a pal who is not a fan of traditional pumpkin pie loved it. I have since bought the maple flavoring, and will make this again for the holidays, following the recipe exactly as written.
