Maple Gingerbread Pumpkin Pie Recipe

Name: Maple Gingerbread Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups pumpkin puree; 1 cup evaporated milk; 2 large eggs; ¾ cup maple syrup; 2 tablespoons molasses; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground cloves; ½ teaspoon salt; 1 unbaked 9-inch deep dish pie pastry

Servings: persons

2 cups pumpkin puree
1 cup evaporated milk
2 large eggs
¾ cup maple syrup
2 tablespoons molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 unbaked 9-inch deep dish pie pastry

1
Preheat the oven to 425 degrees (F)
2
Beat the eggs in a large bowl.
3
Mix in the liquids first, then the rest of the ingredients, making sure they are all combined thoroughly.
4
Pour into the pie shell.
5
Bake for 15 minutes.
6
Reduce temperature to 350 degrees.
7
Bake for 40 more minutes or until a knife inserted comes out clean (the colour of the filling will be darker because of the molasses, but if the crust edge starts getting too dark put a ring of tinfoil over it while baking).
8
Let cool for at least an hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups pumpkin puree, 1 cup evaporated milk, 2 large eggs, ¾ cup maple syrup, and more.

Yes, Maple Gingerbread Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Gingerbread Pumpkin Pie

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