Thanksgiving Maple Walnut Pie is a sweet, nutty dessert that brings a cozy, rustic touch to the holiday table. I remember my grandmother experimenting one year, swapping pecans for walnuts and using maple syrup instead of corn syrup. The result was rich, earthy, and perfectly sweet—a pie that quickly became a family favorite. With its buttery crust, crunchy walnut topping, and maple-infused filling, this pie is an elegant twist on tradition.
Groceries
Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
1 cup pure maple syrup
½ cup packed brown sugar
3 large eggs
½ cup unsalted butter, melted
1 tsp vanilla extract
½ tsp salt
2 cups walnut halves
Instructions
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and crimp the edges.
- In a large bowl, whisk maple syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
- Stir in walnut halves and pour mixture into prepared crust.
- Bake for 50–55 minutes, until filling is set and golden brown.
- Let cool completely before slicing and serving.
Substitutions
Replace walnuts with pecans for a pecan-maple version.
Use honey instead of maple syrup for a different natural sweetness.
Swap brown sugar with coconut sugar for a lighter flavor.
For added spice, stir in ½ tsp cinnamon.
Equipment
Mixing bowl
Whisk
Measuring cups and spoons
9-inch pie dish
Oven
Storage
Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Reheating: Warm slices in the oven at 300°F for 10 minutes or enjoy at room temperature.
Top Tips
Use high-quality pure maple syrup for the best flavor.
Toast walnuts before adding for deeper nuttiness.
Don’t overbake—remove when the filling is just set.
Allow pie to cool fully before slicing to avoid runny filling.
FAQs
Can I make maple walnut pie ahead of time?
Yes, it can be baked a day or two in advance and stored in the fridge.
Is this pie very sweet?
It’s naturally sweet from the maple syrup but balanced by earthy walnuts.
Can I use mixed nuts instead of just walnuts?
Yes, almonds, pecans, or hazelnuts also work well.
Do I need to blind bake the crust?
Not necessary, but blind baking gives a crisper crust.