Showstopper Pumpkin Pie 


Look guys, i get it……I know this recipe is an intense topic of discussion especially in the south! Whole debates and fierce teams are in it to win when it comes to which of the infamous two orange-colored pies will reign supreme in the pie showdown. Will it be the long prized pumpkin pie or the coveted sweet potato pie! Well folks, i’m here to tell ya that you no longer have to pick a side or should i say pick a pie that is. I actually adore both pies and this here pumpkin pie incorporates the best flavors of both in a single pie! Me personally, i LOVE me some sweet…tater..pie but i will make this pie in a heartbeat because first of all my hubby is a die-hard pumpkin fan and secondly and might i add most importantly, this one can be made in a jiffy without having to fuss with waiting on the potatoes to cook or peel. None of that nonsense here, so i figured why not put the bold flavors i love about sweet potato pie in this pie and let everyone gasp in amazement as sweet potato pie fanatics everywhere who claim they would never touch pumpkin pie with a ten foot pole melt and moan when they taste the awesome deliciousness that is MY pumpkin pie. Heck, if it could make me a lover i know that it will do the same for you guys! So stop hating and go make this recipe…right now. Go ahead and i dare you to believe in pumpkin pie again because this is quite literally the best darn pie i ever tasted!


When I say this is the best pumpkin pie you have ever tasted, that is absolutely true! Southern Comfort at its finest! Taste like soul food and reminds you of sweet potato pie. This pie is decadent, silky smooth, rich and packed with flavor. The key is the sweetened condensed milk, maple syrup, spices, butter and that extra egg yolk to make it rich! Trust me, you’ll thank me later. Whether you decide to make it in my homemade pie crust or maple pecan crust, your favorite pie crust or frozen crust….the choice is yours….truth be told, i’ve done it crustless when i was on my gluten-free challenge and it was still legendary! We love ours served cold right out of the refrigerator and since it makes two pies, eat one and the other makes a perfect gift to show loved ones you care!


Cooks Notes:

Feel free to use your favorite homemade pie crust recipe but in a pinch you can use a quality store bought pie crust and doctor it up like i do by smearing maple + brown sugar butter all over the crust before baking. No need to blind bake prior to filling. ( recipe is 2 tablespoons softened butter + 1 tablespoons brown sugar + 1 tablespoons maple syrup combined)

Please be sure to allow pie to cool and chill at least 4 hours before serving for best results. Pie will be slightly loose just out of the oven and difficult to slice so it needs time to set first. This is a perfect recipe to make a day ahead as the pie sets and chills the flavors really become one and taste heavenly!





  • 2 homemade or frozen deep-dish pie crusts or Maple-Pecan Crust (
  • check the blog for the complete crust recipe and be sure to double the recipe for two crusts)
  • 2 (15 ou) cans pumpkin puree (NOT PUMPKIN FILLING) (Libby’s brand is best)
  • 1 can sweetened condensed milk
  • 3 eggs plus 1 extra yolk
  • 1 stick real unsalted butter, room temp
  • 1/2 cup granulated white sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon pure maple syrup plus extra for glaze
  • 1 tablespoon quality pure vanilla extract
  • 1/2 tablespoon pure lemon extract
  • 2 tablespoons ground cinnamon
  • 1 tablespoon pumpkin pie spice OR 1/2 tablespoon ground nutmeg and 1/2 tablespoon ground cloves
  • pinch of salt
  • Cinnamon sugar for garnish


1. Preheat your oven to 375 degrees Fahrenheit and spray two deep pie pans with nonstick spray.

2. If you haven’t already, start by making your favorite homemade pie crust or try my sweet pastry crust recipe or my pecan graham crust both found here on my blog alternatively if your short on time its perfectly acceptable to use two frozen deep-dish pie crusts. Do not thaw prior. It’s important to keep your pie crusts cold until you are ready to fill them.

3. In a large mixing bowl, dump in all the ingredients and mix well until well blended. Taste to make sure it is perfect in flavor before putting in crusts.

4. Put both frozen pie shell tins flat on the surface of a large baking sheet then fill both pie shells to the top with pumpkin pie mixture.

5. Bake at 350 degrees for 45 minutes.

6. Remove from oven and drizzle pie AND crusts with maple syrup to glaze then allow pie to cool and refrigerate to chill at least 4 hours before enjoying!

7. Enjoy warm, room temp or cold which is my favorite…the choice is yours!

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