Pumpkin Maple Pie Supreme

Made  times

This heavenly pumpkin pie's filling is rich and creamy with spices, half-and-half, baked pumpkin and brown sugar. When all the ingredients are stirred together, the filling is poured into a prepared crust and baked until set.

Modified from: Pumpkin Maple Pie Supreme

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Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (190 degrees C)
  2. Cut pumpkin in half, and remove seeds. Prepare 2 baking sheets by lining bottom with layer of foil. Place pumpkin halves cut-side down in large baking sheet (1 in each pan), and tent with foil. Bake for 1.5 hours, or until very tender. Remove from oven, and set aside to cool.
  3. Scrape pumpkin into a food processor; puree until smooth. Place pumpkin puree in cheese cloth (at least two layers) and place in cheese cloth ball in covered container with strainer bottom in refrigerator. Leave in refrigerator 3 days. Remove liquid as it accumulates. Remove strained, thickened puree from cheesecloth.
  4. Preheat oven to 350 degrees F.
  5. 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.
  6. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.


I have made this pie 4 times this year. It has now replaced my traditional pumpkin pie recipe that I was making for more than 10 years. If you expect strong maple flavor, you will be disappoin...