Gluten-Free Maple Pumpkin Pie

Let’s make Maple Pumpkin Pie! This naturally sweetened pumpkin pie recipe might be the best I’ve ever had. It’s perfectly spiced and perfect for the holidays! (Even better? It’s also gluten-free, dairy-free, AND paleo-friendly!)

Ready to bake a pie? Let’s get to it!

Gather Your Ingredients

Besides the amazing flavor, one thing you’ll LOVE about this maple sweetened pumpkin pie recipe is the simple ingredients list. Let’s take a look:

How To Make Maple Pumpkin Pie, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Blind Bake The Crust

Blind baking refers to baking a crust without the filling inside. It’s a trick to prevent a soggy bottom crust!

1. Preheat oven to 375 degrees F. Transfer your pie dough to a 9-inch pie pan or set out a store-bought 9-inch pie shell. (I recommend a metal pie pan!) 
2. Prick The Bottom. Use a fork to gently prick the bottom of the pie crust. This allows any trapped air to escape and helps keep the bottom of the crust flat as it bakes.
3. Line With Parchment. Cut a 9 or 10-inch square of parchment paper, and gently tuck it into the bottom of the crust.
4. Add Pie Weights. Top the parchment paper with ceramic pie weights, dry beans, or uncooked rice to weight down the parchment.
5. Blind Bake The Crust. Bake the pie crust for 20-25 minutes, or until the edges of the crust are turning golden. (This is called “blind baking”) Carefully remove the parchment paper and weights/beans (I gather all four corners of the parchment in my hand and lift so the pie weights/beans come with it). Bake an additional 5 minutes to help set the bottom a bit more.
6. Remove from oven and lower the temperature to 325 degrees F. Carefully remove the parchment paper and pie weights (I gather up the corners of the parchment square and lift it all out at once like a package). Cool the crust, then use as needed.

Then, Make The Filling & Bake The Pie

1. Combine. While the crust is pre-baking, mix up the pumpkin pie filling. In a large bowl, combine pumpkin puree, milk, syrup, eggs vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until completely smooth (so you don’t get any eggy or uneven bits in your filling).
2. Fill The Crust. When the crust is pre-baked and the pie weights/beans are removed, carefully pour the pumpkin pie filling into the crust. Gently tap the pan on the counter to remove any air bubbles and smooth the top with a spatula. (For security, you may want to put your pie plate on a baking sheet, in case any of the filling sloshes as you put it into the oven)
3. Bake Pie. Place pie in the oven (temp should be lowered to 325 degrees F.) and bake 40-45 minutes, or until edges are set and the center of the pumpkin custard is just slightly wobbly.
4. Cool COMPLETELY. Let the pie cool at room temperature 1 hour, then transfer to the fridge to cool before slicing and serving (the residual heat will set the center of the pie as it cools).
5. Serve & Store. Cut the pie into slices and top with whipped cream or whipped coconut cream, or serve with a scoop of vanilla ice cream! Store leftover pumpkin pie in the fridge 2-3 days. 

FAQ + Tips And Tricks For The Best Maple Pumpkin Pie

DO I REALLY HAVE TO PRE-BAKE THE CRUST? Yes. Yes, yes, yes. Otherwise, your crust’ll likely be soggy in the middle. Follow the steps for pre-baking/blind baking the crust (lightly line with parchment, weigh down with dry beans or pie weights, bake, remove parchment, etc.) and you’ll end up with a crust that’s cooked through and beautifully golden.

DOES THIS TASTE STRONGLY OF MAPLE? Yes and no? It doesn’t taste like pancake syrup, nor does it taste like a spoonful of pure maple syrup. It’s got subtle maple flavor throughout the pie, but the warm spice blend keeps it from being too strong.

HOW CAN I MAKE IT TASTE MORE LIKE MAPLE? If you want some serious maple flavor, you may like adding a tiny bit of maple extract. It’s not quite the same as the pure maple syrup taste, but it really punches up the maple flavor. I’d start with 1/4 tsp.

CAN I FREEZE THIS PIE? Yes! Pumpkin pie is one of the pies that freezes the best, in my experience. To freeze this maple pumpkin pie, bake and cool the pie completely. Loosely cover the entire pie with aluminum foil and store inside a large turkey bag in the freezer, OR double-wrap with aluminum foil for extra protection. Thaw in the fridge overnight.

PALEO? READ THIS! The filling of this maple pumpkin pie is 100% paleo-friendly, so the only swap you’d need to make this a paleo pie is to use a paleo pie crust and dairy-free milk. This paleo pie crust and this other paleo pie crust get great reviews!

More Gluten-Free Pie Recipes To Try

The BEST Gluten-Free Pecan Pie

Triple Berry Crumble Pie

Gluten-Free Apple Crumble Pie

Vegan Chocolate Pie (No Tofu!)

Gluten-Free Maple Pumpkin Pie

5 from 1 vote

Emily Dixon, One Lovely Life

This naturally sweetened pumpkin pie recipe might be the best pumpkin pie I've ever had. It's perfectly spiced and so delicious!

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Cooling Time: 4 hours hours

Total Time: 1 hour hour 40 minutes minutes

Print Pin Rate

Servings: 1 (9″) pie

Equipment

• 1 (9-inch) Metal Pie Plate
• Ceramic Pie Weights (Or dry beans, for blind-baking the crust)

Ingredients

• 1 (9-inch) Pie crust (I like this gluten free one or this traditional one)
• 1 (15-oz) can pumpkin puree
• 1/2 cup milk (can use unsweetened almond milk or cashew milk for dairy-free!)
• 1/2 cup pure maple syrup
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt

Instructions

PRE-BAKE (“BLIND BAKE”) YOUR CRUST:

• Preheat & Prep. To start, preheat oven to 375 degrees F. Transfer your pie dough to a 9-inch pie pan or set out a store-bought 9-inch pie shell. (I recommend a metal pie pan!)
• Prick The Bottom. Use a fork to gently prick the bottom of the pie crust. This allows any trapped air to escape and helps keep the bottom of the crust flat as it bakes.
• Line With Parchment. Cut a 9 or 10-inch square of parchment paper, and gently tuck it into the bottom of the crust.
• Add Pie Weights. Top the parchment paper with ceramic pie weights, dry beans, or uncooked rice to weight down the parchment.
• Blind Bake The Crust. Bake the pie crust for 20-25 minutes, or until the edges of the crust are turning golden. (This is called "blind baking") Carefully remove the parchment paper and weights/beans (I gather all four corners of the parchment in my hand and lift so the pie weights/beans come with it). Bake an additional 5 minutes to help set the bottom a bit more.
• Remove from oven and lower the temperature to 325 degrees F. Carefully remove the parchment paper and pie weights (I gather up the corners of the parchment square and lift it all out at once like a package). Cool the crust, then use as needed.

MIX UP THE FILLING & BAKE THE PIE!

• Combine. While the crust is pre-baking, mix up the pumpkin pie filling. In a large bowl, combine pumpkin puree, milk, syrup, eggs vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until completely smooth (so you don't get any eggy or uneven bits in your filling).
• Fill The Crust. When the crust is pre-baked and the pie weights/beans are removed, carefully pour the pumpkin pie filling into the crust. Gently tap the pan on the counter to remove any air bubbles and smooth the top with a spatula. (For security, you may want to put your pie plate on a baking sheet, in case any of the filling sloshes as you put it into the oven)
• Bake Pie. Place pie in the oven (temp should be lowered to 325 degrees F.) and bake 40-45 minutes, or until edges are set and the center of the pumpkin custard is just slightly wobbly.
• Cool COMPLETELY. Let the pie cool at room temperature 1 hour, then transfer to the fridge to cool at least 2-3 hours before slicing and serving (the residual heat will set the center of the pie as it cools).
• Serve & Store. Cut the pie into slices and top with whipped cream or whipped coconut cream, or serve with a scoop of vanilla ice cream! Store leftover pumpkin pie in the fridge 2-3 days.

Notes

• Tips For The Perfect Bake: You want to pull the maple pumpkin pie out when the edges are set and the center is a little wobbly (but not sloshing!). It will continue to set as it cools. Do NOT cut into the pie while it’s still warm, or the filling may not be totally set.
• Pan Material Matters. If you use a glass or ceramic pie pan, your pie make take longer to bake!
• Decorate With Leaf Crust Cut-Outs! If your pie crust recipe makes a double crust (one for the top and bottom), you’ll have a spare crust. One pretty option is to roll out the second crust and use leaf-shaped cookie cutters to make leaf cut-outs. Brush them with a little melted butter/ghee or an egg wash and sprinkle with a bit of coarse turbinado sugar, sparkling sugar, or cinnamon sugar for an extra special finish! (I bake mine on a parchment-lined baking sheet at 375 for 15-20 minutes or so.)
• For Stronger Maple Flavor. If you want some serious maple flavor, you may like adding a tiny bit of maple extract. It’s not quite the same as the pure maple syrup taste, but it really punches up the maple flavor. I’d start with 1/4 tsp.

Video

Course: Dessert, Pie

Cuisine: American

Keyword: Dairy Free Pumpkin Pie, Gluten Free Pumpkin Pie, Maple Pumpkin Pie, Paleo Friendly Pumpkin Pie

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/maple-pumpkin-pie/

Originally shared Nov 2019. Updated Nov 2021.