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Granola Topped Pumpkin Maple Pie

Granola Topped Pumpkin Maple Pie


  • 1 can (15 ounces) pumpkin puree
  • 3⁄4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1⁄2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground cloves
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon ground nutmeg
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup whole milk or buttermilk
  • 2 extra-large eggs, at room temperature
  • Half a batch of All-Butter Pie Crust
  • Optional: Granola for topping


  1. Position a rack in the center of the oven and preheat the oven to 450°F.
  2. Mix the pumpkin, sugar, cornstarch, salt, cinnamon, cloves, ginger, nutmeg, and vanilla at low-medium speed for approximately 2 minutes.
  3. With the motor running, pour in the milk in 2 additions. stop the motor, scrape the sides of the bowl with a wooden spatula, restart, and paddle for and additional 2 minutes. Add the eggs and paddle until absorbed, approximately 2 additional minutes. (If mixture looks a bit soupy at this point, don’t fret. It will thicken when baked.)
  4. Pour the mixture into a 9-inch pie crust in a pan, and bake for 15 minutes, then the lower heat to 375°F, and bake until a finger dabbed onto the surface emerges clean, 30 to 40 minutes.
  5. Remove the pie from the oven and let cool for 1 to 2 hours. slice and serve right away, or cover with plastic and refrigerate for up to 3 days.
Source: Recipe from Natalie @ SeattleLaunchBox

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