Walnut Maple Pie

Use a dark maple syrup (US grade B) for this recipe if you can. It has a much stronger maple taste than Grade A.

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Makes 8 servings


  • 1 9-inch pie shell, frozen for at least 30 minutes (see pie crust recipe)
  • 2 cups roughly chopped walnuts
  • 2 eggs, beaten
  • 1 cup maple syrup (dark robust)
  • 1 Tbsp dark rum (optional)
  • 1/2 teaspoon vanilla extract
  • 2 Tbsp melted butter
  • 2 Tbsp all purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon of ground nutmeg


1 Make egg, maple syrup base: Preheat oven to 375°F. In a bowl, mix together the beaten eggs, maple syrup, rum (if using), vanilla extract, melted butter. Sprinkle with flour, salt, cinnamon and nutmeg. Whisk until smooth.

2 Pour base over walnuts in pie shell: Spread the chopped walnuts over the bottom of a prepared pie shell. Pour the maple syrup egg mixture over the walnuts.

3 Bake: Place the pie in the preheated oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.

Bake at 375°F for 40-45 minutes. After about 20 minutes (about halfway through the baking), you may want to tent the pie crust edges with foil, or use a pie protector, so that the edges don't get burnt.

Don't worry if the surface of the pie "cracks" while cooking. The pie filling will puff up while hot (because of the eggs), and then deflate while it cools.

4 Cool: Remove from the oven and let cool completely before serving.

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  • bobbie joh

    walnut pie is a requirement for our Thanksgiving meal. This version looks great: Can’t wait to try it!

  • Bob in Argentina

    Would the addition of a teaspoon of baking soda increase the depth of this pie…making it for the first time today and I noticed its not coming up very high…like a quiche would…

    • Elise Bauer

      Hi Bob, the consistency is supposed to be dense, like a pecan pie. You might try adding a little baking soda, but anything more than 1/2 teaspoon may give the pie an unpleasant metallic flavor.

  • Gail Larose

    I made the maple syrup pecan and maple syrup chocolate pecan pies and have some leftover. Can I freeze them? And how long? Please reply as soon as you can. Thanks Gail Larose.

    • Elise Bauer

      Hi Gail, I haven’t tried freezing this pie, but if you do, please let us know how it works out for you.

  • Gail walraed

    I want to try the walnut pie recipe I have one question
    Why do you freeze the pie shell for at least 30 minutes

    • Elise Bauer

      Hi Gail, it will help the edges keep their shape. They’ll cook on the outside first instead of melting and sliding off the edge.

  • Jessie

    Hi Elise! This looks absolutely fabulous~ However, I would like to modify it to make it paleo… The crust I’ll figure out, but I am going to try replace the maple syrup (unavailable where I live) with local honey, and coconut oil for the butter. How about the flour? Could I just add in a few TB of almond flour or tapioca starch? I guess what I am trying to ask is what function the flour fulfils…!? I’ll let you know how it turns out! Merry Christmas!

    • Elise Bauer

      Hi Jessie, the flour in the filling is just to help with thickening of the filling. Tapioca starch would probably work just as well.

      • Jessie

        Thanks a million! It was absolutely delicious, and a perfect consistency! I used honey for the syrup, coconut oil for the butter, and tapioca starch for the flour… Will be keeping this as a go-to!

  • Teresa

    Is this pie made with English walnuts or black walnuts?

    • Elise Bauer

      English walnuts because that is what we grow and what is easily available commercially here. Black walnuts are AMAZING and if you have a source, by all means use them if you can. The nuts are so hard to crack that most people I know give up on them.

  • kelhappy1

    This sounds great. My husband is from Canada and his favorite ice cream is maple walnut. I will give this recipe a try for Thanksgiving to see what he thinks. Can you substitute anything for the butter? My daughter has a dairy allergy.

    • Elise Bauer

      Perhaps coconut oil? I’m not used to working with dairy or butter substitutes so don’t know what to recommend.

  • Kamala

    Loved it! I used half grade B maple syrup and 1/2 dark corn starch bc I ran out of the former. Also added a dash of maple extract from whole foods which I love! Got loads of compliments!


  • Masdevallia

    This was the best pie on our Thanksgiving table this year. Out of three deserts, it was TOPS! Thanks!


  • Tessa

    Do you think this would be better the next day? As in, bake it the day before one plans on serving it? Some things really settle into their flavors the second day but the egg/custard makes me unsure….

    Thanks for the simple recipe! Perfect for my thanksgiving celebration here in France!


    I don’t know. I found it good both days. ~Elise

  • Becki's Whole Life

    I made your pie crust last night and it was not only very tasty and flaky, but it was so easy to work with…awesome!

    Maple and walnut together in a pie sounds delish. I am making pecan pie for Thanksgiving, but this is kind of making me wish that I had some walnuts to make this. Yum, great recipe!


  • Jay Geneske

    I’m amazed by this. Do you think someone could add bourbon or whiskey in place of the rum? Perhaps give it a smoky feel? Can’t wait to make this dish. Seasonal, (mostly) local, delicious.

    Sure, you could easily swap out the rum for whisky. ~Elise

  • Melissa

    I’ve never been much of a fan of Walnuts, but this pie is heavenly!!! The smell was driving me nuts, it was so good! lol I changed it up a little and made a pâte sucrée crust. Soooo delicious, will definetely be making this pie again! Thank you so much for sharing this!

  • Radka

    I am about to bake the Walnut Maple pie. I don’t have to prebake the pie shell, do I? Thank you.

    No, you do not need to prebake the shell. ~Elise

  • Amy

    I made this pie for our work Thanksgiving potluck and pie baking contest and I won! Thanks so much for sharing a great recipe. :)

  • Natalie

    This pie is really tasty! Not too sweet and all the good flavors of walnut. The recipe could be adjusted to make a tad more filling. It rises a little while baking, but doesn’t quite fill the plate. It also is kind of loose and falls apart while you’re eating it, but again, I don’t mind looks when it tastes so great!

  • Noodle

    Of the 5 pie crust recipes that you have, which one did you use for this pie?


    The all-butter crust. ~Elise

  • naz

    Can I make this using another type of base i.e not a pastry base? Thanks

    Your guess is as good as mine. ~Elise

  • April was in CT now CA

    I’ve put this on my menu for Thanksgiving! I think I’m going to do half walnuts and half pecans because I’ve got a lot of each. Thanks so much for sharing, it looks scrumptious!

  • mantha

    Oh heaven — maple walnut anything! We had maple walnut ice cream as kids in New England — have not seen it in years, This pie looks beautiful, and I can really taste it already. Thanks for the recipe!

  • Betsy

    Mmmmm. Hazelnuts/filberts would be yummy too.

  • Sarah

    Thanks for the recipe and to everyone that posted bits, I have made notes of them all especially the addition of chocolate chips and blanching of the walnuts first. I am putting it on my list of things to bake for my family.

  • Tina

    For Jenny: Generally, unless it is specified on the syrup bottle, it is Grade A Light or extra light amber. Grade B is a little harder to find, but definitely worth looking for, especially for baking. The lighter grades don’t retain their flavor well when you cook with them.

    Elise, the pie looks divine…I’ve never seen a walnut I didn’t like! I bet it would be even better with black walnuts!

  • jjmcgaffey

    Jenny – at least in the picture on the web, Kirkland Signature is Grade A (which is what I would expect) – it says on the label, right under the word Maple. Grade A is thinner, clearer, with a milder maple flavor – most of what’s offered as maple syrup is Grade A (there are sub-grades, Light Amber, Medium Amber, Dark Amber). Grade B is darker, less translucent, and has a stronger, broader flavor (sort of like molasses and ‘robust’ molasses – yellow label and green label). Personally I prefer Grade B for everything, including on pancakes – but then I cook with blackstrap molasses, too.

    You can find Grade B maple syrup in places like Trader Joe’s and Whole Foods – I’m not aware that Costco has it. But even at TJs, there are 4-5 Grade As and maybe one or two Grade Bs – just read the label, it’s nearly always on there. If there’s nothing about a grade, I’d assume Grade A.

  • Kurt

    If you soak the walnuts in cold water for 30 minutes it reduces the bitterness. You can dry them on a cookie sheet at 350.

  • Rosalee

    I absolutely (((((LOVE)))))) Amber’s suggestion about chocolate chips as part of this pie, but please make them semi sweet

  • jenny

    How do I find out what grade is my syrup? I’m using Kirkland Signature Maple Syrup. Does anyone know what grade is this? Thanks. Also thanks to Dawn and Audry for the useful tips.

  • Chit

    Hi Elise,

    Where I come from maple syrup is rare and outrageously expensive…what can I substitute maple syrup with? I would love to bake this recipe. Thanks…

    Chit from the Philippines

    Hi Chit, you could use a cup of light or dark corn syrup with a tablespoon of molasses. You need the molasses for the flavor. ~Elise

  • Sylvia

    I’ve made this many times and I love it! However, at $13 for 24oz of maple syrup, I use light corn syrup and ½ tsp(or to taste) maple extract.

  • Audry

    If you soak the walnuts over night and dehydrate them (for any use, not just pie) not only do they become more nutritious, but they lose that bitterness.

  • Dawn

    If you want to reduce the bitterness of the walnuts, just blanch them in boiling water for 3 mins, drain and dry on paper towels. Then use them as above.

  • Jen

    I’ve been wanting to make a maple dessert for thanksgiving and this looks perfect! Thinking about maybe trying to convert it into square/bar cookie form though, since I’m not supposed to bring a pie. Hm…

  • Tracy

    This is the second nut pie I’ve found in the last week that I want to make. I wonder if a little coconut would taste okay in there too.

  • lynn @ the actor's diet

    this looks terrific – i would throw in some chocolate chips too….