Maple and real cream are blended together with pumpkin puree and seasonal spices to make the best pumpkin pie you’ll ever taste.
Pumpkin pie is our absolute favorite pie. Whether it’s pumpkin season or not, there’s no one in our family that will turn down a slice of that baked, seasoned squash.
It took me a long time to branch out and try to make my own pie recipe. I loved the simple recipe I made. Full of sugar and evaporated milk… it was simple, comfortable. And let’s face it, I didn’t want to screw up our favorite recipe.
But, since I began making our pie crust instead of using those refrigerated things from the store, I thought why not? It was time to work out my own recipe.
A recipe without ingredients from a can, without refined sugar, just simple, pure, real ingredients that I could mainly produce right here on our own homestead or find locally. So, the challenge began.
Like I said, the goal was to create a pie recipe that I could make using ingredients from right here (or from local since we no longer have dairy goats). And I’m happy to say that there’s nothing in this pie that can’t be procured from most homesteads and local markets.
Maple Pumpkin Pie Ingredients
Maple syrup. We have a ton of wooded acreage with permission to tap trees (and remove the dead timber for firewood) really close by. There are a lot of maples, so we can tap for our own syrup, or, I can buy from one of the local farmers.
Real cream. Nothing beats delicious, raw cream. The un-homogenized milk is the best where the cream separates and rises to the top. You’re missing out in life if you’ve never experienced real, unadulterated milk. I know I was. We get this from a local farm.
Homemade pumpkin pie spice. Super simple to make, just grind up and blend together cinnamon, ginger, nutmeg, allspice and cloves. All of which I can get locally or grow my own, grind up and make.
- 3 Tablespoons Ground Cinnamon
- 1 Tablespoon Ground Ginger
- 1 Tablespoon Nutmeg
- 1 teaspoon Ground Allspice
- 1 teaspoon Ground Cloves
Homemade pumpkin puree. Pumpkins are fairly simple to grow and really easy to puree. I’ll be sharing a tutorial on both very shortly.
Homemade vanilla extract. Ok, I don’t know anyone around here that grows vanilla beans. However, making your own extract is super simple. You just need some vanilla beans and vodka.
Sea salt. Also something I don’t know how to grow. But, Ashley has a great tutorial on how to extract salt from plants. Which might be worth looking into….
Maple Pumpkin Pie Tips
I highly recommend making your own crust, but you can use store bought. Homemade is just a flakier, more buttery crust and it really adds the perfect flavor and elements to your pie. My recipe will make two crusts. You can bake two pies or you can throw the other half in the freezer to use later. I vote bake two pies….
You need to use sea salt in this recipe. Believe it or not, it does make a difference in the taste. So, don’t bail out and use table salt, use sea salt you’ll thank me later.
The trick to keeping your crust from getting too brown on the edges is to use a pie shield. You can also just stick foil around the edges if you don’t have a pie shield. They’re not particularly popular amongst most kitchens, and that’s okay.
To tell when your pie is done, you’ll want the center to be a little liquidy still. I check mine about an inch or two in with a knife, not in the center. The pie will continue baking once you remove it from the oven.
Tools I used in this recipe:
Homemade pumpkin pie sweetened with maple syrup and blended with real cream for the best homemade pumpkin pie you'll ever try.
- 1 9" Pie Crust (homemade is best)
- 3/4 Cup Maple Syrup
- 1/2 teaspoon Sea Salt
- 2 Cups Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon Sea Salt
- 3/4 Cup Heavy Cream
- 2 Eggs (lightly beaten)
- Preheat oven to 375°F.
- Prepare your pie crust and place into pie plate.
- In a large bowl, mix together pumpkin puree, maple syrup, salt, pumpkin pie spice, and vanilla extract.
- Add the egg and stir until just combined.
- Stir in heavy cream and mix until just combined.
- Carefully pour mixture into pie crust.
- Bake for 30 minutes with a pie shield, remove pie shield and bake for another 20-30 minutes or until knife inserted 2" from edge comes out clean.
- Serve warm or cold with fresh whipped cream.
Amount Per Serving: Calories: 1077Total Fat: 59gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 72mgSodium: 1104mgCarbohydrates: 124gFiber: 8gSugar: 28gProtein: 14g
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