This Maple Pumpkin Pie is a lighter, low fat, maple-flavored version of the classic pumpkin pie.

slice of pumpkin pie with whipped cream on plate

I make this maple pumpkin pie recipe once in a while when I’m hoping to make something a little lighter for dessert for Thanksgiving. It has less than half the fat of a traditional pumpkin pie. It’s nice to have a lower fat option available for those who are counting their calories this time of year. Even though it’s a lighter option, it’s still quite delicious!

Ingredients needed:

cake flour
ground cinnamon, nutmeg and cloves
white sugar
salted butter
ice water
maple syrup
salt
eggs
unsweetened pumpkin purée
evaporated skim milk

four photos showing how to assemble crust and filling for maple pumpkin pie

How to make Maple Pumpkin Pie:

The complete, printable recipe is at the end of this post.

Make the crust:

Combine the first 3 ingredients and 1 tablespoon of sugar in a bowl; cut in the butter with a pastry blender until the mixture resembles a coarse meal and is pale yellow (about 3½ minutes). Sprinkle with ice water, 1 tablespoon at a time, over the surface; toss with a fork until the flour is moistened and the mixture is crumbly (do not form a ball.) Add more flour, if needed – if it appears to be too sticky.
Gently press the mixture into a 4-inch circle on a sheet of heavy-duty plastic wrap, and cover it with another sheet of plastic wrap; chill 15 minutes.
Roll the dough, still covered, into a 13-inch circle; place it in the freezer for 5 minutes or until the wrap can be removed easily. Remove the bottom sheet. Fit the dough into a 9-inch pie plate coated with cooking spray; remove the top sheet. Fold the edges under and flute; set aside. *Don’t let the dough sit in the freezer too long or it will “break” when you try to fit it into the plate.

Make the filling:

Preheat the oven to 350°F.
Combine the filling ingredients in a large mixing bowl; use an electric mixer to beat at medium-speed until well blended. Pour the filling into the pastry shell.

maple pumpkin pie

Bake your maple pumpkin pie for 1 hour, or until a knife inserted in center comes out clean. Cool on a wire rack.

spatula taking out slices of maple pumpkin pie

Slice and serve!

pumpkin pie with a couple slices taken out of it

This pie turns out just as creamy and wonderful as plain old pumpkin pie. But it’s more delicious with the added maple flavor.

slice of pumpkin pie on plate with dollop of whipped cream

Serve slices with a dollop of fresh whipped cream or vanilla ice cream. Enjoy!

The Best Pumpkin Pie Recipes:

If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.

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Maple Pumpkin Pie

This is a lighter, low fat, maple-flavored version of the classic pumpkin pie.

Recipe Details

Prep Time: 40

Cook Time: 1

Chill Time: 15

Total Time: 1 55

Course: Dessert

Cuisine: American

Keyword: maple, Pumpkin Pie

Servings: servings

Calories: 210kcal

Author: RecipeGirl.com (adapted from Cooking Light)

Ingredients

CRUST:

1 cup sifted cake flour (sift first, then measure)
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg (fresh is best)
1 tablespoon granulated white sugar, divided
¼ cup (½ stick) salted butter, cut into small pieces and chilled
2 to 3 tablespoons ice water

FILLING:

½ cup granulated white sugar
⅓ cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
2 large eggs
One 15-ounce can unsweetened pumpkin puree
1 cup evaporated skim milk

Instructions

PREPARE THE CRUST:

Combine the first 3 ingredients and 1 tablespoon of sugar in a bowl; cut in the butter with a pastry blender until the mixture resembles a coarse meal and is pale yellow (about 3½ minutes). Sprinkle with ice water, 1 tablespoon at a time, over the surface; toss with a fork until the flour is moistened and the mixture is crumbly (do not form a ball.) Add more flour, if needed - if it appears to be too sticky.
Gently press the mixture into a 4-inch circle on a sheet of heavy-duty plastic wrap, and cover it with another sheet of plastic wrap; chill 15 minutes.
Roll the dough, still covered, into a 13-inch circle; place it in the freezer for 5 minutes or until the wrap can be removed easily. Remove the bottom sheet. Fit the dough into a 9-inch pie plate coated with cooking spray; remove the top sheet. Fold the edges under and flute; set aside. *Don't let the dough sit in the freezer too long or it will "break" when you try to fit it into the plate.

FILLING

Preheat the oven to 350°F.
Combine the filling ingredients in a large mixing bowl; use an electric mixer to beat at medium-speed until well blended. Pour the filling into the pastry shell.
Bake for 1 hour or until a knife inserted into the center comes out clean. Cool on a wire rack.
Slice and serve with a dollop of fresh whipped cream or vanilla ice cream.

Notes

You can use a refrigerated pie crust for this recipe (or your favorite homemade crust), though it will change the nutritional information.

Nutrition

Serving: 1serving, Calories: 210kcal, Carbohydrates: 34g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 51mg, Sodium: 144mg, Potassium: 229mg, Fiber: 2g, Sugar: 22g, Vitamin A: 6922IU, Vitamin C: 2mg, Calcium: 109mg, Iron: 1mg

Maple Pumpkin Pie

Ingredients needed: