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–+ servings
Maple whipped cream pumpkin pie 1

Maple Whipped Cream Pumpkin Pie

This extraordinary pumpkin pie combines warm, earthy flavors of classic pumpkin with the subtle sweetness of pure maple syrup whipped cream, creating a harmony of flavors that will redefine your holiday dessert expectations.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 325 kcal

Equipment

  • 9-inch Pie Plate
  • Mixing Bowls
  • Wire Rack
  • Electric Mixer

Ingredients
  

Pumpkin Pie

  • 1 unbaked 9-inch pie crust store-bought or homemade
  • 15 oz pure pumpkin puree not pumpkin pie filling
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup evaporated milk
  • 1 tsp vanilla extract

Maple Whipped Cream

  • 1 cup heavy whipping cream cold
  • 3 tbsp pure maple syrup dark amber for stronger flavor
  • 1/2 tsp vanilla extract
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 425°F (220°C). Prepare your 9-inch pie crust in a pie plate, crimping the edges for a decorative finish.
  • In a large mixing bowl, combine the pumpkin puree and sugar, mixing until well incorporated.
  • Add the eggs one at a time, beating well after each addition for a silkier texture.
  • Stir in the cinnamon, ginger, cloves, nutmeg, and salt. Gradually add the evaporated milk and vanilla extract, stirring until the mixture is smooth and uniform.
  • Pour the filling into your prepared pie crust. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes. The pie is done when a knife inserted 1 inch from the edge comes out clean.
  • Allow the pie to cool on a wire rack for at least 2 hours before refrigerating.
  • About 30 minutes before serving, place a metal mixing bowl and beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl and beat on medium speed until soft peaks begin to form.
  • Gradually add the maple syrup, vanilla extract, and pinch of salt, continuing to beat until stiff peaks form. Be careful not to overbeat.
  • Just before serving, spread or pipe the maple whipped cream over the chilled pie. For an elegant presentation, use a piping bag with a large star tip to create decorative swirls.

Notes

For a crispier bottom crust, consider blind baking for 10 minutes with pie weights before adding the filling.
For optimal flavor development, consider making your pumpkin pie a day ahead – overnight refrigeration allows the spices to fully bloom.
For a dairy-free version, replace heavy cream with full-fat coconut cream (refrigerated overnight). For a lower-sugar option, use monk fruit sweetener in the pie filling and reduce maple syrup to 2 tablespoons in the whipped cream.

Nutrition

Calories: 325kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 85mgSodium: 220mgFiber: 2gSugar: 25g
Keyword Pumpkin Pie, Maple Whipped Cream, Holiday Dessert, Thanksgiving Pie
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