Maple Pumpkin Custard Pie

This maple pumpkin custard pie is a refined version of the classic holiday dessert. It features a silky, smooth filling made with real maple syrup and warm spices, all held in a nutty, flaky crust made with brown butter.

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This recipe involves a few steps, including making a from-scratch crust and blind baking it before adding the filling. The total process takes a little over two hours of active and baking time, plus several hours for chilling. The result is a truly special pie for any fall occasion.

Essential Ingredients

• Pumpkin Puree: Make sure you buy 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
• Maple Syrup: A dark, robust grade of pure maple syrup will provide the richest flavor against the pumpkin and spices.
• Heavy Cream: For the custard to set properly, you need the high fat content of heavy cream or heavy whipping cream. Milk or half-and-half will not work.
• Spices: Using freshly grated nutmeg gives a warmer, more aromatic flavor than pre-ground, but either will work in a pinch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare and Blind Bake the Crust: First, make brown butter, chill it solid, and use it to prepare the pie dough. After the dough has chilled, roll it out and fit it into your pie plate. Line the crust with parchment and pie weights, then bake it until the bottom is dry and golden.

Make the Maple Pumpkin Filling: While the crust cools, whisk the pumpkin puree, maple syrup, eggs, and spices in a large bowl. Gently warm the heavy cream on the stovetop until it just begins to steam.

Temper, Bake, and Cool: Slowly whisk the warm cream into the pumpkin mixture to temper the eggs. Pour the filling into the baked crust and bake until the center is just set. Let the pie cool down slowly in the turned-off oven before chilling it in the refrigerator for at least 4 hours to fully set.

Serving Ideas

Serve slices cold, straight from the refrigerator. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream is a classic topping.

Storing & Reheating

Store the pie, loosely covered with plastic wrap, in the refrigerator for up to 4 days. This pie does not freeze well, as the custard’s texture will change upon thawing.

FAQ

Can I use a store-bought pie crust?

Yes, you can use a store-bought crust to save time. Be sure to follow the package directions for blind baking it before you add the filling.

Why did my pumpkin pie crack?

Cracks in custard pies are usually caused by overbaking or cooling too quickly. Be sure to pull the pie when the center is still slightly jiggly and let it cool slowly in the warm oven as instructed.

How do I know when the pie is done baking?

The pie is ready when the edges of the filling are firm but the center 2-3 inches still wobble like gelatin when you gently nudge the pan. For accuracy, an instant-read thermometer should register 175°F (80°C) in the center.

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📖 Recipe Card

Maple Pumpkin Custard Pie

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• Author: Emma Taylor
• Total Time: 125 minutes
• Yield: One 9-inch pie 1x

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Description

A rich pumpkin custard sweetened with maple syrup, baked in a flaky, all-butter pie crust.

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Ingredients

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For the Brown Butter Crust

• 1 1/4 cups (150g) all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter
• 3 to 4 tablespoons ice water

For the Maple Pumpkin Filling

• 1 (15-ounce) can (425g) pumpkin puree
• 1 cup (240ml) pure maple syrup
• 1 large egg
• 3 large egg yolks
• 1 1/2 cups (360ml) heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt

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Instructions

1. First, make the brown butter. Melt the butter in a light-colored skillet over medium heat. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and it smells nutty, about 5-7 minutes. Pour into a heatproof bowl and chill in the refrigerator until completely solid, about 1-2 hours.
2. To make the crust, whisk the flour, sugar, and salt in a large bowl. Cut the chilled brown butter into small pieces and work it into the flour with your fingertips until it resembles coarse crumbs with some pea-sized butter bits. Stir in 3 tablespoons of ice water with a fork. Add another tablespoon if needed until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
3. Preheat your oven to 400°F (200°C). On a floured surface, roll the chilled dough into a 12-inch circle. Ease it into a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for 5-7 minutes more, until the bottom is dry and pale golden. Let cool slightly.
4. Reduce the oven temperature to 350°F (175°C). While the crust bakes, prepare the filling. In a large bowl, whisk together the pumpkin puree, maple syrup, egg, egg yolks, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
5. Warm the heavy cream in a small saucepan over medium heat until small bubbles form around the edges. Do not let it boil. Very slowly, pour the warm cream into the pumpkin mixture while whisking constantly. This tempers the eggs and prevents them from scrambling.
6. Place the pie plate with the crust on a baking sheet. Pour the filling into the warm crust. Bake for 50 to 60 minutes. The pie is done when the edges are set and the center jiggles slightly, like gelatin. An instant-read thermometer inserted in the center should read 175°F (80°C).
7. Turn off the oven and prop the door open with a wooden spoon. Let the pie cool slowly in the oven for 1 hour to prevent cracking. Remove from the oven and let it cool completely on a wire rack.
8. Once at room temperature, transfer the pie to the refrigerator. Chill uncovered for at least 4 hours, or overnight, for the custard to set fully before slicing and serving.

Notes

• This recipe requires several chilling steps for the butter and dough, plus a final 4-hour chill for the pie to set. Plan accordingly.
• For food safety and the best texture, the custard filling should be cooked to an internal temperature of 175°F (80°C).
• Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
• Blind baking the crust is essential. It creates a crisp barrier that prevents the wet custard filling from making the bottom soggy.

• Prep Time: 45 minutes
• Cook Time: 80 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American