New This Month

Maple-Pumpkin Pie


This year, indulge your family and friends in a traditional pie made with healthier, more flavorful ingredients.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Kirsten Strecker

Source: Body+Soul, November/December 2005



  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold butter, cut into pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons ice water


  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Topping (Optional)

  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons to 2 tablespoons sugar


  1. To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic; refrigerate 1 hour.

  2. Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.

  3. In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

  4. To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.

Cook's Notes

Pure maple syrup, rather than sugar, sweetens this holiday favorite. Canned pumpkin puree is quick and easy to use. Don't substitute fresh pumpkin puree; it will be too watery.

Reviews Add a comment

  • J3ANA
    2 JUN, 2012
    So good! I added in extra spices (cloves, nutmeg, allspice, cinnamon) and that makes all the difference. I don't use this crust recipe, but the filling recipe makes a great base once spiced up!
  • elinabotte
    27 OCT, 2008
    I microwave the pumpkin and it is not watery at all. The recipe needs more spices.
  • MS11455250
    17 SEP, 2008
    I cut the pumpkin in chunks and steam them, then mash them and then put the mash in a blender and puree. Then I drain it in a large sieve, lined with several layers of cheese cloth. I freeze the puree in two cup portions in zip-lock bags. This recipe seems rather bland. I always use a mixture of cinnamon, allspice, and a little nutmeg.
  • free2choos9336227
    16 SEP, 2008
    I would love to start canning my own pumpkin. Does anybody have an easier way of trying to peel it when it is still raw?
  • photophil
    15 SEP, 2008
    for homemade, steam the pumpkin, and mash or puree .to sub for canned
  • kickypants
    15 SEP, 2008
    Okay, so what do I do if I want the healthier version using my own homegrown pumpkin? I'm not a fan of "canned" anything. How can I substitute?
  • mro
    15 SEP, 2008
    With 35 grams of carbs, one slice of this pie is equal to a little more than two servings of starch, fruit or milk on most diabetic diets.
  • mro
    15 SEP, 2008
    I can't imagine why this is called "healthy pumpkin pie", with 2 eggs, nearly a stick of butter, whole milk and a considerable amount of maple syrup. It looks like a tasty recipe, but there are many other much healthier recipes available for this seasonal favorite.
  • shirleye66
    15 SEP, 2008
    I wish your recipes would include sugar information for those of us that are diabetic.