Maple Pumpkin Custard Pie

Maple Pumpkin Custard Pie
When I was in the US in October I stopped at a Stonewall Kitchen store. It’s the first time I’ve been to one. Think Williams-Sonoma. I also picked up a handful of their postcard recipes and a jar of their maple  pumpkin butter.

Maple Pumpkin Custard Pie

I’d never had pumpkin butter before. I can’t believe it! It’s like caramel pumpkin goodness. I’ve done some research and it’s not hard to make it yourself. On my list for next fall already. This pie is great for Thanksgiving, it’s super light and has just a very subtly pumpkin flavor.


Maple Pumpkin Custard Pie

This pie is super easy to whip up. It looks yellow from the egg yolks before it’s baked but after has a lovely light orange color.

Maple Pumpkin Custard Pie

Happy Thanksgiving! I’m sad that I have to be at work today and not in Pittsburgh with the rest of my relatives.

Maple Pumpkin Custard Pie

Maple Pumpkin Custard Pie


1 ready made pie crust (I used this, but use whatever you feel like)

2 egg yolks

4 eggs

2 cups heavy cream/double cream

1 cup pumpkin butter


  1. Get your pie crust prepared. Pre-heat the oven to 325 F/180 C.
  2. Heat the cream in a saucepan. Remove from heat just before it starts to simmer.
  3. In a large bowl lightly beat the eggs and egg yolks. Slowly pour in the cream and gently whisk by hand until combined.
  4. Stir in the pumpkin butter.
  5. Pour the mixture into the prepared pie crust and bake for 40-50 minutes until a toothpick inserted in the middle comes out clean. Serve cold.

adapted from Stonewall Kitchen

Maple Pumpkin Custard Pie

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  1. looks delicious! Happy Thanksgiving

  2. This does sound delicious- I wish I’d had that for my breakfast! Happy Thanksgiving!

  3. Looks great! Happy Thanksgiving!

  4. Happy thanksgiving! This looks fab!

  5. a delicious thanks giving pie…this is great!!!

  6. Happy Thanksgiving! And this pie is sure a great way to celebrate!

  7. What a fabulous spin on the classic Thanksgiving dessert!!