Here in Canada, pumpkin pie is a traditional Thanksgiving dessert. My aunt has always made the Thanksgiving pumpkin pies with fresh pumpkin, and let me tell you, once you have had a fresh pumpkin pie you will never want to go back to canned pumpkin! Well, Thanksgiving has come around again, and I am trying to limit refined sugar in my diet, but I still love my desserts, so I made this pumpkin pie sweetened with maple syrup. Make with your favorite pie crust – to make it gluten-free, I used this gluten-free pie crust recipe.

Maple Pumpkin Pie

Joan Donogh
Course Dessert


  • Pastry for 9" pie
  • 2 large eggs
  • 1 1/2 cups pumpkin puree
  • 1 cup evaporated milk
  • 2/3 cup maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves


To make pumpkin puree:

  • Line a baking sheet with foil and spray with non-stick spray. Cut a pie (sugar) pumpkin in half and remove seeds. Place cut side down on the baking sheet. Bake at 325 degrees F for 30 to 40 minutes, until the flesh is soft when pricked with a fork. Allow to cool. Remove peel and place pumpkin flesh in food processor. Process until smooth. Place pumpkin puree in colander set over a bowl and allow to drain for several hours to drain off excess liquid. Refrigerate in a covered container if making in advance.

To make pie:

  • Preheat oven to 350 degrees F. Line 9" pie pan with pastry. Place the pie plate on a foil lined baking sheet.
  • In a large bowl whisk the eggs. Add remaining ingredients and whisk to combine. Pour into prepared crust.
  • Bake for about 60 minutes, until the center is set.
  • Allow to cool and then store in fridge.



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