Maple Walnut Pumpkin Pie



Maple Walnut Pumpkin Pie

Sweet Maple, Crunchy Walnuts, and Classic Pumpkin Perfection

Maple Walnut Pumpkin Pie is the ultimate fall dessert—combining the rich, creamy pumpkin filling with the sweet, deep flavor of maple syrup and the crunch of toasted walnuts. This pie elevates the traditional pumpkin pie with layers of texture and warm flavor, making it perfect for Thanksgiving, autumn gatherings, or holiday celebrations.

Why Maple Walnut Pumpkin Pie Is Special

  • Maple syrup adds natural sweetness and depth

  • Toasted walnuts bring crunch and nutty flavor

  • Creamy pumpkin filling with warm fall spices

  • Beautiful presentation with a topping of chopped walnuts or whipped cream

Ingredients

Crust

  • 1 unbaked 9-inch pie crust (store-bought or homemade)

Filling

  • 1 can (15 oz) pumpkin puree

  • ¾ cup (180 ml) maple syrup

  • ½ cup (120 ml) milk or half-and-half

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • ¼ teaspoon salt

  • ½ cup (60 g) chopped walnuts, toasted

Optional Topping

  • Whipped cream

  • Extra chopped toasted walnuts

  • Drizzle of maple syrup

Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 350°F (175°C).
Place the pie crust in a 9-inch pie pan. Flute edges as desired.

2. Toast Walnuts

Place walnuts in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant. Set aside to cool.

3. Make the Filling

  1. In a medium bowl, whisk together pumpkin puree, maple syrup, milk, eggs, and vanilla extract until smooth.

  2. Add cinnamon, nutmeg, ginger, cloves, and salt. Whisk until fully incorporated.

4. Assemble the Pie

  1. Pour pumpkin mixture into the prepared pie crust.

  2. Sprinkle the toasted walnuts evenly on top.

5. Bake

Bake for 50–60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
If edges brown too quickly, cover them with foil.

6. Cool & Serve

Cool the pie on a wire rack for at least 2 hours before serving.
Top with whipped cream, extra walnuts, or a drizzle of maple syrup for extra flair.

Tips for the Perfect Maple Walnut Pumpkin Pie

  • Use pure maple syrup, not imitation, for the best flavor

  • Toast walnuts just before baking to preserve crunch and aroma

  • Let the pie cool completely to set the filling

  • For extra flavor, add ½ teaspoon allspice or a pinch of cardamom

Variations

  • Maple Pecan Pumpkin Pie: Substitute pecans for walnuts

  • Mini Maple Walnut Pies: Bake in tart pans for individual servings

  • Gluten-Free Version: Use a gluten-free pie crust

  • Sugar-Free Option: Substitute maple syrup with a sugar-free maple-flavored syrup

Storage & Shelf Life

  • Store covered in the refrigerator for 3–4 days

  • Freeze for up to 2 months (bake before freezing for best results or freeze fully baked slices individually)

  • Best served chilled or at room temperature

Frequently Asked Questions

Can I make the pie ahead of time?
Yes, bake the pie a day in advance. Keep refrigerated and serve chilled or slightly warmed.

Can I use canned pumpkin pie mix instead of plain pumpkin puree?
It’s best to use 100% pumpkin puree to control spices and sweetness.

How do I prevent the walnuts from burning?
Toast lightly before baking and watch closely, or add them after the pie is baked.

Final Thoughts

This Maple Walnut Pumpkin Pie is the perfect blend of sweet maple, nutty walnuts, and creamy pumpkin filling. Elegant, flavorful, and festive, it’s a standout dessert for Thanksgiving or any autumn gathering.

OTHER RECIPES




Ingredients
* 1 (15 ounce) can pumpkin
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 2 eggs
* 1 teaspoon maple flavoring
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon ginger
* 1/4 teaspoon nutmeg

* Walnut Topping:
* 1 (9 inch) Graham cracker pie crust or unbaked pie shell
* 1/3 cup firmly packed brown sugar
* 1/3 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 3 tablespoons butter
* 1/2 cup chopped walnuts

Directions

1. Preheat oven to 425 degrees F.
2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.
3. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
5. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator. Enjoy !

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