I’ve made the decision that I am now going to make pie once a week.

If not only for the comfy-fireside aroma alone. Okay, that and also because then there will be constant rotation of pie! It’s not a terrible idea because who needs a plug-in air freshener when there’s pie? A pie you can eat at least, a plug-in… not so much.

I can’t believe I’m about to say this, but yes, I’m turning into quite the pumpkin pie fan. Pecan has always been my go-to but this pumpkin pie is the go-to (and I genuinely try not to say that about too many recipes) pumpkin pie my lips have ever had the pleasure to wrap around a fork full of. The texture is silk. The spices are earthy and reliable and I feel like this pie is the end-all-be-all and has potentially ruined me for all future pumpkin pies. Sad but true.

This time of year, we bloggers are at the mercy of Mother Nature and her darn daylight savings BS. It never fails that I’ll work all day (work being cooking) making-slash-photographing a recipe (i.e. this pie crust and this glorious filling, although I’m not sure what happened with that one spot. I bet one of the younger cooks poked at it.) only to ended up leaving it on the counter because it’s 4pm and sunlight is garbage. Which means I had to painstakingly wait and take the final photographs the next morning and only after then could I plunk down with a slice(s).

I kid you not every single time I would walk by it, smelling its pumpkin and spice deliciousness I wanted to stab it with a fork and eat it from the center outwards.

Saving the crust for last (duh!?). It was strange because I usually don’t feel so strongly about stabbing a pie when pumpkin is involved. Apple… yes. Pecan… for sure! But pumpkin? Not usually.

Oh and a special thanks to my handsome friend Heidi (Hi Heid!), I now enjoy my coffee with simply a splash of cream in it… with my dessert… for breakfast. Winning.

To cook this Brown Sugar Maple Pumpkin Pie Gather:

1-1/2 cups pumpkin puree (canned or roasted)
3/4 cup packed dark brown sugar
1-1/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground clove
1/8 teaspoon ground allspice
1 teaspoon cornstarch
1 cup half & half or heavy cream
2/3 cup real maple syrup
1/2 teaspoon pure vanilla extract
3 large eggs, lightly beaten
1 (9-inch) pie crust (try my long-used crust, chocolate or pecan whole wheat)

So I was going over my pumpkin pie from waaaaay back and I truly only shook my head and thought that there has to be level-up pumpkin pie!

BUT adding a few eggs and half & half to a bowl full of pureed pumpkin, dark brown sugar, maple syrup and spices will do the trick… for a filling so soft, smooth and creamy… it’s like buttah, baby.

Start by adding 1-1/2 cups of pumpkin puree into a large bowl. Crack open a can or use 1-3/4 cups my kitchen-made roasted pumpkin puree recipe… the choice is yours.

To that, add in 3/4 cup dark brown sugar…

Stir until sugar is dissolved and mixed into the pumpkin.

Spice this mixture up with 1-1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon freshly grated nutmeg, 1/8 teaspoon ground clove and allspice.

Add a 1/2 teaspoon of kosher salt.

And now is a good time to add in the cornstarch. (and not with the eggs like I’ve done… it’s easier this way, trust.)

Stir in 1 cup of half and half…

…and 2/3 cup of pure maple syrup.

Stir until smooth.

Lastly, add in a 1/2 teaspoon of vanilla extract…

Crack three eggs into a small bowl…

…give them a light whisk…

…and pour into the bowl of pumpkin goodness.

Whisk until thoroughly combined.

Pour the pumpkin pie filling into a prepared pie crust like this pecan whole wheat pie crust I keep yammering on about. Or this chocolate one even (have mercy) and bake in a preheated 350° oven for 60-65 minutes or until the center is set.

Let cool COMPLETELY! It’s a tough job… but worth the wait.

Slice the Maple Pumpkin Pie and serve with a dollop of from-scratch whipped cream and chopped pecans for a little flair.

Would you simply look at it!? I swear between the pecan pie crustand the scent of pumpkin pie swirling throughout my house… I will now be making this brown sugar maple pumpkin pie all year round.

There are worse things.

Now all that’s left to do is arm yourself with a fork and stab.

Dependable. Pie. Ever.