Maple Pumpkin Pie With Cinnamon-Maple Whipped Cream

Maple syrup complements the other ingredients with a rich, but still subtle sweetness. "The classic finish: pumpkin pie" by Alison Ladman, AP. Winston-Salem Journal: November 7, 2012.

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • For the pie:
  • 1 9-inch prepared deep-dish pie crust in a pan
  • 1 15-ounce can(s) pumpkin puree
  • 1 cup(s) grade B maple syrup
  • 1 cup(s) heavy cream
  • 4 eggs
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) dried ground ginger
  • 1/2 teaspoon(s) nutmeg
  • 1 pinch(s) salt
  • For the whipped cream:
  • 1 cup(s) heavy cream
  • 1 teaspoon(s) cinnamon
  • 1/4 cup(s) sugar


  1. 1. Heat the oven to 350 degrees. Place the pie crust on a baking sheet.
  2. 2. To make the pie filling, in a medium bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, cinnamon, ginger, nutmeg and salt. Pour into the prepared pie crust. Bake for 50 to 60 minutes, or until the center is just barely set. Set on a rack to cool completely.
  3. 3. When ready to serve, make the whipped cream. In a medium bowl, whisk together the heavy cream, cinnamon and maple sugar until the cream forms soft peaks. Serve alongside the pie.
December 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Maple Pumpkin Pie With Cinnamon-Maple Whipped Cream Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy