Pumpkin Maple Pie Supreme Recipe - Allrecipes.com
Pumpkin Maple Pie Supreme Recipe
  • READY IN hrs

Pumpkin Maple Pie Supreme

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs

    2 hrs 30 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2003

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.

Most Helpful Critical Review
Nov 26, 2010

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

Nov 30, 2006

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)

Jan 09, 2005

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!

Nov 10, 2003

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.

Oct 31, 2003

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 excellent. Mind you I had almost enough filling to fill in 2 9'pies.

Oct 31, 2003

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.

Nov 10, 2003

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 sweetened with maple syrup, and a tart pastry crust with an entire 1/2 lb. of organic butter. This pie was better than ANY pumpkin pie I've ever had (and got similar reviews from my husband and friends), and it now has a permanent place in my recipe box. Thank you!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 54.5 g
  • 18%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 14 g
  • 21%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 313 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Crunchy Kale Snacks
Crunchy Kale Snacks

Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.

So Many Pork Chop Recipes
So Many Pork Chop Recipes

You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Best Pumpkin Pie Ever

Discover the secret to rich, custardy pumpkin pie that won’t crack in the oven.

Homemade Fresh Pumpkin Pie

See how to make homemade pumpkin pie using fresh pumpkins.

Pumpkin Chiffon Pie

This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States