Pumpkin Pie with Maple Whipped Cream
This classic pumpkin pie with maple whipped cream delivers warmth, nostalgia, and that perfect balance of sweetness and spice that makes it an irresistible holiday tradition. Whether you're a seasoned baker or trying your hand at pumpkin pie for the first time, this foolproof recipe will guide you to dessert perfection.
Equipment
- 9-inch Pie Dish
- Pastry Cutter
- Mixing Bowls
- Wire Rack
- Electric Mixer
Ingredients
Pie Crust
- 1¼ cups all-purpose flour substitute whole wheat pastry flour for a nuttier flavor
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter cold and cubed (or vegetable shortening for dairy-free)
- 3-4 tbsp ice water
Pumpkin Filling
- 15 oz pumpkin puree not pumpkin pie filling, or 2 cups fresh roasted pumpkin
- ¾ cup brown sugar light or dark
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground cardamom optional
- 1¼ cups evaporated milk or full-fat coconut milk for dairy-free
Maple Whipped Cream
- 1 cup heavy whipping cream chilled
- 2 tbsp pure maple syrup Grade B offers more robust flavor
- ½ tsp vanilla extract
- 1 pinch cinnamon optional
Instructions
- In a large bowl, whisk together the flour, salt, and sugar. 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, mixing gently with a fork until the dough just begins to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, roll the dough on a lightly floured surface into a 12-inch circle about ⅛-inch thick. 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 and brown sugar until well combined. Add the eggs one at a time, whisking after each addition until fully incorporated. Mix in the vanilla extract.
- In a separate small bowl, combine all the spices with the salt, then add to the pumpkin mixture. Gradually whisk in the evaporated milk until smooth and silky.
- Pour the filling into your chilled pie crust. Cover the edges with aluminum foil or a pie shield. Bake on the center rack for 25 minutes, then reduce temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, until the center is almost set but still slightly wobbly.
- Allow your pumpkin pie to cool completely on a wire rack for at least 3 hours or overnight.
- Just 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 and vanilla extract, continuing to beat until medium-firm peaks form. Be careful not to overbeat.
- Slice your perfectly set pumpkin pie and top each piece with a generous dollop of maple whipped cream. For an elegant finishing touch, sprinkle with a dusting of ground cinnamon if desired.
Notes
For a healthier version, you can substitute half the all-purpose flour with whole wheat pastry flour, replace up to half the brown sugar with coconut sugar, or use Greek yogurt whipped cream by combining 1/2 cup heavy cream with 1/2 cup Greek yogurt for 40% less fat.
Baked pumpkin pie (without whipped cream) can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
The pie should still have a slight wobble in the center when removed from the oven—it will continue cooking from residual heat.
Nutrition
Calories: 385kcalCarbohydrates: 42gProtein: 6gFat: 23gSaturated Fat: 14gCholesterol: 105mgSodium: 230mgFiber: 2gSugar: 25gVitamin A: 120IUCalcium: 15mgIron: 8mg
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