Maple-Pumpkin Pie with Walnut Crumble Recipe

Maple-Pumpkin Pie with Walnut Crumble Recipe

How To Make Maple-Pumpkin Pie with Walnut Crumble

With a gingerbread crust, this baked maple-pumpkin pie is topped with crisp walnut crumble and thick Italian meringue for a luscious fall treat.

Preparation: 1 hour
Cooking: 1 hour 15 minutes
Total: 2 hours 15 minutes



For Gingerbread Pie Crust:

  • cupsall purpose flour
  • ½cupbrown sugar,packed
  • 1tspground ginger
  • 1tspground cinnamon
  • 1tspbaking powder
  • ½tspsalt
  • ¼tspground allspice
  • ½cupbutter,chilled, cut into pieces
  • 2tbspcold water
  • 1tbspunsulfured molasses

For Maple-Pumpkin Filling:

  • cupspumpkin puree
  • ¾cupdark brown sugar,packed
  • tspground cinnamon
  • 1tspcornstarch
  • ¾tspground ginger
  • ½tspkosher salt
  • ½tspground nutmeg
  • tspground allspice
  • tspground cloves
  • 1cupheavy cream
  • 3largeeggs,lightly beaten
  • cuppure maple syrup
  • ½tspvanilla extract

For Walnut Crumble:

  • cupsbrown sugar,firmly packed
  • ½cupall purpose flour
  • 3tbspbutter
  • ½tspground cinnamon
  • ½cupwalnuts,chopped

For Maple Meringue:

  • ½cuppure maple syrup
  • 2extra large egg whites
  • 1tbspwhite sugar


  1. Preheat the oven to 375 degrees F.

Gingerbread Pie Crust:

  1. Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal.

  2. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.

  3. Bake in the preheated oven for 10 to 15 minutes until lightly golden. Remove crust from oven and reduce oven temperature to 350 degrees F.

Maple-Pumpkin Filling:

  1. Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in the cream, eggs, syrup, and vanilla extract and whisk to combine.

  2. Pour maple-pumpkin filling into the baked pie crust.

  3. Bake in the lower third of the hot oven for 50 minutes to 1 hour until the center of the pie is almost set.

Walnut Crumble:

  1. Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.

  2. Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.

Maple Meringue:

  1. Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F.

  2. Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip for about 2 minutes until soft peaks form.

  3. Check the syrup and when the temperature reaches 238 degrees F, reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl.

  4. Increase mixer speed to medium-high and continue whipping for an additional 3 to 4 minutes until the meringue is thick and shiny.

  5. Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler for 1 to 2 minutes until lightly brown.

  6. Serve chilled or at room temperature. Enjoy!


  • Calories: 489.95kcal
  • Fat: 19.57g
  • Saturated Fat: 11.77g
  • Trans Fat: 0.43g
  • Monounsaturated Fat: 5.37g
  • Polyunsaturated Fat: 1.09g
  • Carbohydrates: 75.66g
  • Fiber: 1.86g
  • Sugar: 54.88g
  • Protein: 5.43g
  • Cholesterol: 101.64mg
  • Sodium: 259.19mg
  • Calcium: 132.56mg
  • Potassium: 274.47mg
  • Iron: 2.14mg
  • Vitamin A: 428.87µg
  • Vitamin C: 1.46mg
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