Maple Cream Pie
Updated Nov 02, 2025, Published Oct 22, 2020
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A Cozy, Crowd-Pleasing Fall Dessert
There’s something about the flavor of maple that feels like a warm hug. It’s rich, golden, and comforting—perfect for crisp fall days when the leaves crunch underfoot, or honestly, any time you’re craving something sweet and soothing. This Gluten-Free Maple Cream Pie captures that cozy essence beautifully.
Maple isn’t just for pancakes. In this luscious pie, it takes center stage, transforming a simple custard filling into something luxurious and deeply flavorful. Every bite delivers that unmistakable maple sweetness, perfectly balanced by a buttery, flaky gluten-free crust and topped with a smooth, bourbon-kissed whipped cream.
This dessert feels indulgent yet approachable—exactly what you want when entertaining or planning ahead for the holidays. You can make the pie a day in advance and let it chill overnight, so the filling sets into that dreamy, creamy texture. The next day, just whip up the topping, spread it over the maple custard, and serve. Easy, elegant, and sure to impress.
For a little extra flair, the bourbon in the whipped cream adds warmth and depth that complements the maple beautifully. But if you prefer to keep it family-friendly, simply skip it and add a touch more vanilla—the result will still be divine.
Whether you’re hosting Thanksgiving dinner, a cozy brunch, or just need a dessert that celebrates the flavors of fall, this Maple Cream Pie delivers every time. It’s rich without being heavy, nostalgic yet unique—a sweet reminder that maple magic isn’t just for breakfast.
Table of Contents
What You’ll Need
For the pie:
- 1 (9-inch) Gluten-Free Perfect Pie Crust
- 1 cup pure maple syrup
- 2 cups half-and-half
- 2 large eggs
- ¼ cup light brown sugar
- ¼ cup gluten-free cornstarch
- ¼ teaspoon kosher or fine sea salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, cubed
For the whipped cream:
- 1 cup heavy whipping cream
- 1–2 tablespoons bourbon (optional)
- ½ teaspoon pure vanilla extract
- 2 tablespoons powdered sugar
Why You’ll Love It
- Perfect make-ahead dessert: Chill overnight so the pie is ready to serve with minimal effort.
- Gluten-free: Everyone at the table can enjoy it.
- Rich maple flavor: Deep, comforting sweetness perfect for fall—or anytime you want a cozy dessert.
- Elegant presentation: Smooth custard with fluffy whipped cream makes it a showstopper.
- Customizable: Add bourbon for warmth or skip it for a family-friendly version.
FAQs
Can I use pancake syrup instead of pure maple syrup?
No, only pure maple syrup will provide the proper flavor and texture. Pancake syrup won’t set correctly and will taste overly sweet.
How far in advance can I make this pie?
Make the custard and chill overnight. Whip the cream and assemble the pie about 30 minutes before serving, or up to 2 hours ahead. Leftovers should be refrigerated and are best within 3 days.
Can I make this without bourbon?
Yes! Simply omit the bourbon and increase the vanilla extract slightly. The whipped cream will still be delicious and creamy.
Can I use a store-bought gluten-free crust?
Absolutely! Any gluten-free pie crust will work as long as it’s prebaked and cooled before filling.
Maple may be the flavor of fall, but once you try this pie, you’ll find yourself craving it year-round. Pair it with a cup of coffee or a glass of dessert wine for an extra-special treat.
For more recipes featuring maple syrup, check out Bacon Maple Roasted Brussels Sprouts, Maple Sriracha Cauliflower, and Gluten-free Maple Bacon Pancakes.
Maple Cream Pie
Ingredients
For the pie:
- 1 (9-inch) Gluten-Free Perfect Pie Crust
- 1 cup pure maple syrup , (see notes)
- 2 cups half-and-half
- 2 large eggs
- ¼ cup light brown sugar
- ¼ cup gluten-free cornstarch
- ¼ teaspoon kosher or fine sea salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, , cubed
For the whipped cream:
- 1 cup heavy whipping cream
- 1-2 tablespoons bourbon , (see notes)
- ½ teaspoon pure vanilla extract
- 2 tablespoons powdered sugar
Instructions
- Make and blind bake your pie crust, then cool completely.
- Add the maple syrup, half-and-half, eggs, brown sugar, cornstarch, and salt to a medium saucepan and whisk together until completely combined. Heat over medium-low heat and whisk, almost continuously, until the custard is thick like pudding. This step may take 20 minutes (or even longer depending on your stovetop).
- When the custard is thick, remove from the heat and whisk in the vanilla and butter. Continue whisking until the butter is melted.
- Transfer the pudding to the cooled pie shell and place a piece of plastic wrap or wax paper directly on top of the custard to prevent a skin from forming, but do not cover the crust. Refrigerate 6 hours or overnight.
- To make the whipped cream, use a handheld mixer to whip the heavy cream, bourbon, vanilla extract, and powdered sugar together. Evenly spread the whipped cream over the maple pudding. After topping with the whipped cream, refrigerate at least 30 minutes before serving or up to 2 hours.
- Leftover pie must be refrigerated and is best within 3 days.
Notes
- You must use pure maple syrup in this recipe, not pancake syrup.
- 1 tablespoon bourbon yields whipped cream with a small hint of bourbon. Use 2 tablespoons for a more pronounced bourbon flavor. You can also omit the bourbon completely and use 1 tablespoon pure vanilla extract instead of ½ teaspoon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Maple Cream Pie recipe can also be found on What The Fork Food Blog.
