My 5-Ingredient Maple Pie Is So Much Easier Than Pumpkin Pie

It’s a no-bake, no-stress, delicious fall dessert.

By
Haley Scarpino
Haley Scarpino
Haley Scarpino
Haley is an associate editor for Simply Recipes. She is also the community moderator for Julia Turshen's Sundays With Julia, a weekly online cooking class, where she answers cooking questions and supports attendees while Julia teaches. 
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Published November 04, 2025
Haley Scarpino
A pie served in a red dish with whipped topping and a slice removed on a table with plates nearby

Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne
  • You need only five ingredients and 15 minutes of prep to assemble this impressive pie.
  • Maple syrup and instant vanilla pudding create a creamy, fall-flavored filling everyone will love.
  • This no-bake dessert frees up oven space and is perfect for busy holiday gatherings.

When the fall holidays roll around, I'm always looking for desserts that feel festive but don't demand an entire afternoon in the kitchen. This maple pudding pie fits the bill beautifully—it feels special without being fussy to make. While pumpkin desserts usually get all the attention at this time of year, I love surprising people with maple instead

This no-bake pie is going to be my go-to for holiday gatherings this year. It's creamy, silky, and deeply sweet, with that unmistakable maple flavor that feels like fall in every bite. The recipe is simple enough to throw together on a busy holiday morning (or the day before!), but it still brings all the cozy comfort of a classic fall dessert. I love that it feels a little unexpected on the dessert table—something different from your classic apple or pecan, yet just as festive and satisfying.

This pie is a guaranteed crowd-pleaser and exactly the kind of low-stress dessert that makes entertaining feel more like fun than work.

Key Ingredients for My Maple Pudding Pie

  • A graham cracker crust: I call for a store-bought graham cracker crust (I like Keebler’s Graham Ready Crust here) to keep things easy, but this pie would be great with a homemade version or even an oatmeal pie crust, too. 
  • Vanilla pudding mix: Instant vanilla pudding mix is a shortcut to keep the filling quick and easy to make, and adding maple syrup to it gives it tons of fall-forward flavor. Make sure you grab instant mix (such as Jell-O), not the kind that needs to be cooked.
  • A little salt: The salt in the pie filling helps to balance the sweetness of the maple syrup, enhancing its deep caramel flavor. Make sure not to skip it! A little extra flaky salt on top also offers a welcome touch when serving, if you love a salty maple moment.
  • Homemade maple whipped cream: I first tried this recipe with store-bought whipped topping, such as Cool Whip, on top, but it was far too sweet. Making homemade maple whipped cream is really worth it here!
Pie with a whipped cream topping in a red dish and a slice missing

Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne

No-Bake Maple Pudding Pie

Prep Time 15 mins
Chilling Time: 2 hrs
Total Time 2 hrs 15 mins
Servings 6 to 8 servings
Yield 1 (9-inch) pie

Using half and half will give the pie filling a firmer set, and using whole milk will make it softer. You can use either or a combination, as you prefer.

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Ingredients

For the pie

  • 2 cups half and half or whole milk, or a combination 

  • 2 (3.4-ounce) boxes vanilla instant pudding mix

  • 1/3 cup pure maple syrup

  • 1/2 teaspoon kosher salt

  • 1 (9-inch) store-bought graham cracker crust (such as Keebler) or homemade graham cracker crust in a 9-inch pie plate

For the topping

  • 1 cup heavy cream, very cold

  • 2 tablespoons pure maple syrup

  • Flaky salt, for garnish, optional

Method

  1. Make the pudding filling: 

    In a large bowl, combine the half and half or milk, pudding mix, maple syrup, and salt. Whisk until the pudding mix is fully dissolved and the mixture begins to thicken, about 2 minutes.

  2. Assemble the pie and chill:

    Scrape the pudding mixture into the graham cracker crust, smoothing over the top. Gently press a piece of plastic wrap onto the surface of the filling and transfer the pie to the refrigerator. 

    Chill the pie until the filling is firm, at least 2 hours and up to 24 hours.

  3. Make the maple whipped cream:

    When you’re ready to serve the pie, in the bowl of a stand mixer fitted with the whisk attachment or a large bowl if using a hand mixer, combine the cream and maple syrup. Start the mixer on low speed and increase the speed to medium-high as the cream thickens. Continue whipping until soft peaks form, 1 to 3 minutes. The cream shouldn’t be too firm, but should be light, fluffy, and cloud-like.

    Simple Tip!

    You can also use a whisk and whip the cream by hand, if you prefer.

  4. Finish and serve:

    Pile the whipped cream on top of the pie. Cut it into slices, top each slice with a sprinkle of flaky salt, if desired, and serve immediately. 

    Leftover pie can be stored, covered or in an airtight container, in the refrigerator for up to 3 days.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
394 Calories
19g Fat
54g Carbs
4g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 394
% Daily Value*
Total Fat 19g 24%
Saturated Fat 9g 46%
Cholesterol 40mg 13%
Sodium 579mg 25%
Total Carbohydrate 54g 20%
Dietary Fiber 0g 2%
Total Sugars 42g
Protein 4g
Vitamin C 0mg 1%
Calcium 117mg 9%
Iron 1mg 4%
Potassium 176mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.