Maple Pumpkin Pie
This maple pumpkin pie transforms the classic fall favorite into something extraordinarily special, combining the earthy richness of pumpkin with the complex sweetness of real maple syrup. The natural sweetness of maple creates depth and character that regular sugar simply can't match, resulting in a dessert that honors tradition while standing confidently apart from ordinary pumpkin pies.
Equipment
- 9-inch Pie Dish
- Pastry Cutter
- Rolling Pin
- Pie Shield or Aluminum Foil
- Wire Cooling Rack
Ingredients
For the Crust
- 1¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter cold, cubed
- 3-4 tbsp ice water
For the Filling
- 15 oz pumpkin puree not pumpkin pie filling
- ⅔ cup pure maple syrup preferably Grade B for stronger flavor
- ⅔ cup heavy cream
- 3 large eggs room temperature
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
For the Maple Whipped Cream
- 1 cup heavy whipping cream
- 3 tbsp pure maple syrup
- ½ tsp vanilla extract
Instructions
- Whisk together flour, salt, and sugar in a large bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle in ice water, one tablespoon at a time, stirring gently with a fork until the dough begins to come together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 45 minutes.
- Once chilled, place the dough on a lightly floured surface and roll into a 12-inch circle about ⅛-inch thick. Carefully transfer to a 9-inch pie dish, gently pressing into the bottom and sides.
- Trim excess dough, leaving a 1-inch overhang, then fold under and crimp decoratively. Return to refrigerator while preparing the filling.
- Preheat your oven to 375°F (190°C). In a large bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, pumpkin pie spice, cinnamon, ginger, and salt until completely smooth and well combined.
- Pour the filling into the chilled pie crust. Cover the crust edges with aluminum foil or a pie shield to prevent over-browning.
- Bake for 20 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes more, until the center is almost set but still slightly jiggly.
- Allow the pie to cool on a wire rack for at least 2 hours before serving. This cooling period is crucial for the filling to set properly.
- Just before serving, combine heavy whipping cream, maple syrup, and vanilla extract in a chilled bowl. Beat with an electric mixer until soft peaks form, about 3-4 minutes.
- Serve each slice with a dollop of maple whipped cream and a light dusting of cinnamon if desired.
Notes
- Keep all ingredients for the crust as cold as possible for a flaky texture.
- Warming your maple syrup slightly helps it incorporate more smoothly with other ingredients.
- The pie will continue to set as it cools, so don't worry if the center seems a bit wobbly.
- For best flavor, make this pie 1 day ahead to allow flavors to develop overnight.
- A knife inserted 1 inch from the edge should come out clean when the pie is done.
- Warming your maple syrup slightly helps it incorporate more smoothly with other ingredients.
- The pie will continue to set as it cools, so don't worry if the center seems a bit wobbly.
- For best flavor, make this pie 1 day ahead to allow flavors to develop overnight.
- A knife inserted 1 inch from the edge should come out clean when the pie is done.
Nutrition
Calories: 325kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 11gFiber: 2gSugar: 22gVitamin A: 120IUCalcium: 8mgIron: 10mg
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