Maple Bacon Pumpkin Pie: A Sweet and Savory Fall Twist

I’ve always been a fan of experimenting with classic desserts, and my latest creation is sure to turn some heads. Maple bacon pumpkin pie combines the comforting flavors of fall with a savory twist that’s hard to resist. 

This unique pie brings together the sweetness of maple syrup, the smokiness of bacon, and the warm spices of traditional pumpkin pie for a truly unforgettable flavor bomb.

As strange as it might sound, the combination works surprisingly well. The salty, crispy bacon bits sprinkled on top provide a crunchy contrast to the smooth, creamy pumpkin filling. And the subtle notes of maple syrup tie everything together, enhancing both the savory and sweet elements.

This maple bacon pumpkin pie is sure to be a conversation starter, so let’s dive into how to make this delicious and unexpected treat!

Maple Bacon Pumpkin Pie For Everyone

Maple bacon pumpkin pie sounds like just about the most mouth-watering dessert possible but we can make it even better with a clever beverage pairing.

I find that the rich flavors of maple bacon pumpkin pie pair wonderfully with hot drinks. 

A steaming cup of coffee balances the sweetness perfectly. For non-coffee drinkers, I suggest chai tea or a spiced apple cider.

For a boozy option, I love serving this pie with a small glass of bourbon or aged rum because the caramel notes in these spirits complement the maple and bacon beautifully.

On the lighter side, a crisp hard apple cider or a pumpkin ale can be refreshing choices, and for wine lovers, I recommend a late-harvest Riesling or a tawny port to match the pie’s sweetness.

Later in this post, I’ll also share how to easily adapt this recipe to suit vegan, vegetarian, and gluten-free diets, so keep reading! 

Maple Bacon Pumpkin Pie Recipe

The unique flavor profile of maple bacon pumpkin pie comes from carefully selected ingredients that blend sweet, savory, and spicy notes. Each component plays a crucial role in creating this delectable dessert.

Ingredients

Maple syrup, bacon, and pumpkin form the core of this unique pie. I’ve found that selecting high-quality versions of these key ingredients makes all the difference in the final flavor.

For the Crust:

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup cold butter, cubed

4-6 tablespoons cold water

For the Filling:

1 ¾ cups pumpkin puree (canned or fresh)

½ cup heavy cream

½ cup maple syrup

¼ cup brown sugar

2 large eggs1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

Pinch of salt

For the Maple Bacon Topping:

4 strips of bacon, cooked and crumbled

2 tablespoons maple syrup

Pumpkin Purée vs. Fresh Pumpkin:

I love the ease and reliability of canned pumpkin purée—it’s convenient, widely available, and always gives consistent results. That said, if you’re up for a little extra effort, fresh pumpkin can bring a lovely homemade feel to your dish.

If you decide to go with fresh pumpkin, opt for sugar pumpkins or pie pumpkins. These smaller, sweeter varieties are better suited for cooking than larger carving pumpkins.

Maple Syrup Varieties

I always opt for pure maple syrup, not the artificially flavored corn syrup varieties. Grade A Dark Color, Robust Taste (formerly Grade B) is my go-to for its rich flavor that stands up well to baking. This darker syrup has a more intense maple flavor that really shines through in the pie.

For a milder taste, I sometimes use Grade A Amber Color, Rich Taste. It still provides that distinctive maple sweetness without overpowering the other flavors.

I’ve experimented with infused maple syrups too. Bourbon barrel-aged maple syrup adds an extra layer of complexity that complements the bacon nicely.

Choosing the Right Bacon

Thick-cut bacon is essential for this recipe. It holds up better during cooking and provides more substantial bacon bits throughout the pie.

I prefer applewood or hickory smoked bacon for their complementary flavors. The smokiness pairs wonderfully with the sweet maple and earthy pumpkin.

For the best texture, I cook the bacon until it’s extra crispy. This ensures it maintains some crunch even after baking in the pie filling.

I’ve found that higher quality bacon with a good fat-to-meat ratio produces the best results. Artisanal or butcher-cut bacon often has superior flavor compared to mass-produced varieties.

Instructions

With your ingredients ready, it’s time to get into the fun stuff – baking!

Prepare the Crust:

For a flaky crust you have to keep everything cold, so chill the flour and butter in the freezer before you start.

In a bowl, mix flour and salt. Add cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Gradually add cold water, 1 tablespoon at a time, mixing until the dough forms a ball.

Flatten the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Roll out the dough on a floured surface and place it into a 9-inch pie dish. Trim and crimp the edges.

Make the Filling:

Preheat the oven to 350°F (175°C).

If you’re using a whole pumpkin, start by cutting it in half and removing the seeds. Place it cut-side down and roast at 350°F for 45-60 minutes. Once cooked, scoop out the flesh and blend it into a purée.

In a large bowl, whisk together pumpkin purée, heavy cream, maple syrup, brown sugar, eggs, vanilla extract, spices, and salt until smooth and well combined.

Pour the filling into the prepared crust.

Bake the Pie:

Place the pie on the middle rack of the oven and bake for 45-55 minutes, or until the filling is set but still slightly jiggles in the center.

If the crust starts to brown too quickly, cover the edges with aluminum foil or a pie shield.

Let the pie cool completely at room temperature before adding the topping.

Make the Maple Bacon Topping:

Cook the bacon until crispy, then crumble it into small pieces.

In a small saucepan, warm the maple syrup over medium-low heat. Add the bacon pieces and toss to coat.

Assemble and Serve Your Pie:

Sprinkle the maple-coated bacon pieces over the cooled pumpkin pie, and for extra flair, drizzle any remaining maple syrup over the top.

Let the pie cool completely then use a sharp knife dipped in hot water to slice. Serve your maple bacon pumpkin pie with whipped cream or a scoop of vanilla ice cream.

For a pop of color, try garnishing with a few fresh sage leaves or a sprinkle of chopped pecans. During fall, consider adding a small pumpkin-shaped candy or chocolate for a festive touch.

This recipe delivers a delightful combination of creamy pumpkin filling, smoky-sweet bacon, and maple richness. Perfect for those who love a unique twist on classic holiday desserts!

Storing the Leftovers:

Here’s how to store your delicious maple bacon pumpkin pie:

For short-term storage (Up to 3 Days), let the pie cool to room temperature before storing. This prevents condensation, which can make the crust soggy. Loosely cover the pie with aluminum foil or plastic wrap. For pies with bacon topping, place a sheet of parchment or wax paper between the topping and the wrap to avoid sticking.

For long-term storage (Up to 1 Month), ensure the pie is completely cooled. If possible, remove the bacon topping and store it separately in an airtight container or bag to keep it nice and crispy. Wrap the pie tightly with plastic wrap, then layer aluminum foil to prevent freezer burn and place flat in the freezer.

To serve your frozen pie, thaw it in the refrigerator overnight and add the topping just before serving. If the crust has softened, reheat the pie in a preheated oven at 350°F (175°C) for 10-15 minutes to crisp it up.

Dietary Alternatives

In this day and age it’s common to accommodate dietary restrictions, so here are a few of the most common restrictions and easy ways this recipe can be adapted to suit everyone.

Vegan and Vegetarian Options

For my vegan friends, I swap out the eggs with a flax egg mixture. It’s simple – just 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg. The bacon gets replaced with smoky tempeh strips or coconut bacon.

I use coconut milk instead of heavy cream for a rich, creamy texture. Maple syrup remains the star sweetener. For the crust, I opt for vegan butter or coconut oil.

The vegetarian version is similar, but I keep real eggs and dairy. I just ditch the bacon or swap it for vegan bacon and amp up the smokiness with a dash of smoked paprika.

Gluten-Free Adaptations

Going gluten-free is a breeze with this pie. I create a crust using a mix of almond flour and gluten-free oats. It adds a nutty flavor that compliments the pumpkin beautifully.

For the filling, I substitute regular flour with a gluten-free all-purpose blend. Cornstarch works great too. I make sure all other ingredients, including the bacon, are certified gluten-free.

The texture might be slightly different, but the taste is spot-on. I’ve found that adding an extra egg helps bind everything together nicely in the gluten-free version.