Homemade Maple Pumpkin Pie

Fall spice season reaches its peak when pumpkin, maple, pecan, and warming autumn spices unite in one elegant dessert—and this Maple Pumpkin Pie with Pecans delivers just that. With a crust built from ground walnuts and pecans, sweetened with coconut sugar and held together with ghee and egg, it sets a textured, nutty foundation. The filling then layers in pumpkin purée, eggs, coconut cream, maple syrup, cinnamon, cardamom, ginger, cloves, allspice and sea salt, giving you creaminess, depth, and unmistakable pumpkin-pie flavor.

What makes this pie especially compelling is how it strikes the balance between indulgence and intention. It’s styled as paleo-friendly and naturally gluten-free (thanks to the nut crust in place of wheat flour), and dairy-free when you swap out the ghee for coconut oil. With about 15 minutes of active time and around an hour total (including baking) for an 8-inch pie, it’s entirely achievable even when holiday prep is stacked.

Whether you’re hosting Thanksgiving, sharing a dessert at a friends-giving, or simply craving something beautifully seasonal and thoughtfully prepared, this pie shines. The nut crust offers crunch and flavor, the spiced pumpkin layer delivers warmth, and topping it with coconut whipped cream (with cinnamon and orange zest) elevates it without overcomplicating the finish.

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Maple Pumpkin Pie

Recipe Details

Yield: One 8-inch pie
Active Time: 15 minutes
Total Time: 1 hour

Maple Pumpkin Pie Ingredients

For the pecan-walnut crust

• 1 cup ground raw walnuts
• 1 cup ground raw pecans
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 6 tablespoons coconut sugar
• 1 large egg
• 2 tablespoons ghee, melted

For the pumpkin filling

• 1 can pumpkin puree
• 3 large eggs
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon sea salt

How to Make Maple Pumpkin Pie

1. Preheat oven to 350 degrees.
2. Make the crust: In a large bowl, combine all of the ingredients for the crust until it comes together as a dough. Evenly press into bottom and sides of a tart or pie pan. Bake in oven 7 minutes.
3. Make the filling: While crust is baking, whisk together all of the filling ingredients until light and fluffy. Pour mixture into crust and place back in oven to bake 30 to 40 additional minutes, or until the pie filling has fully set.

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Maple Pumpkin Pie Nutrition Facts

*Estimated per slice (recipe yields 8 slices). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 slice
Calories	≈ 350 kcal
Protein	≈ 9 g
Carbs	≈ 21 g
Sugar	≈ 20 g
Fiber	≈ 3 g
Fat	≈ 25 g

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Maple Pumpkin Pie Variations & Tips

• Nut-free crust alternative: Use ground pumpkin seeds + sunflower seeds in place of walnuts and pecans to create a similar textured crust for nut-free diets.
• Crust fat swap: Replace the ghee with melted coconut oil to make the crust fully dairy-free while keeping rich flavor.
• Sweetener tweak: Swap part of the maple syrup in the filling with date-paste for a more caramel-like tone or reduce syrup for lighter sweetness.
• Spice profile adjustment: Increase the cardamom or add a dash of nutmeg for an even warmer, more aromatic finish.
• Top it smart: Serve with a dollop of spiced coconut whipped cream—add ½ teaspoon cinnamon, ½ teaspoon ginger and z-est of ½ orange for contrast.
• Make-ahead advantage: Bake ahead of time, refrigerate, and remove from fridge 30 minutes before serving to bring back smooth texture and aroma.

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Best Maple Pumpkin Pie Pairings

• Strong coffee or espresso: A bold brew cuts through the sweet, spiced richness of the pie and refreshes the palate.
• Dairy-free vanilla ice cream or coconut-cream whipped cream: A cold contrast to the warm pie and a lovely textural juxtaposition.
• Sliced fresh pears or apples with a drizzle of maple syrup: Echoes the pie’s flavors in a fresh side to keep the dessert experience layered.
• Spiced chai or cinnamon-ginger tea: Warm spice in your drink mirrors the pie’s profile and rounds out a cozy presentation.
• Small glass of bourbon or aged rum (optional): The caramel and maple notes in the pie play beautifully with a warm, smooth spirit if you’re offering drinking pairings.

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When to Make Maple Pumpkin Pie

• Thanksgiving dessert centerpiece: A beautiful pie to anchor the table when you want gluten-free and paleo-friendly without compromising flavor.
• Holiday potluck or friends-giving: Bake it ahead, transport easily, and serve with confidence—it caters to many dietary preferences while staying special.
• Elegant weekend baking project: Make this for a fall-celebration dinner at home, and enjoy the aroma and results without overcomplicated steps.
• Clean-eating festive menu: When guests or family prefer gluten-free/paleo options, this dessert satisfies beautifully without feeling “diet-fy”.
• Mid-season cozy treat: Not just for holidays—serve it any autumn evening when you want something comforting, elevated, and thematic.

Photo credit: Paul Delmont