Maple leaf Pumpkin Pie Recipe

Name: Maple leaf Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pastry unbaked 10 inch, well chilled, fluted edge; 1 x pastry leaf shapes cut from scraps; 1 1/2 cups pumpkin puree, fresh or canned; 1/2 cup maple syrup; 1 1/2 cups milk; 2 large eggs lightly beaten; 2 tablespoons flour, all-purpose; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg freshly ground; 1/4 teaspoon ginger ground; 1/2 teaspoon salt

Servings: persons

1 each pastry unbaked 10 inch, well chilled, fluted edge
1 x pastry leaf shapes cut from scraps
1 1/2 cups pumpkin puree, fresh or canned
1/2 cup maple syrup
1 1/2 cups milk
2 large eggs lightly beaten
2 tablespoons flour, all-purpose
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg freshly ground
1/4 teaspoon ginger ground
1/2 teaspoon salt

1
Preheat oven to 425.
2
Mix together pumpkin, syrup, milk and eggs.
3
Whisk together until smooth.
4
Stir in flour, cinnamon, nutmeg, ginger and salt.
5
Mix until well blended.
6
Pour pumpkin mixture into pie shell.
7
Bake about 40 minutes until filling is firm and a knife inserted in center comes out clean.
8
Let cool.
9
While cooling, place leaf shapes in oven on cookie sheet and bake until golden brown.
10
Garnish top of pie with baked leaf shapes.
11
Let cool completely before cutting with a sharp knife.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 each pastry unbaked 10 inch, well chilled, fluted edge, 1 x pastry leaf shapes cut from scraps, 1 1/2 cups pumpkin puree, fresh or canned, 1/2 cup maple syrup, and more.

Yes, Maple leaf 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.

That's it — enjoy your meal!

Maple leaf Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions