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A Maple Pumpkin Pie resting on a wooden surface on top of a wire rack and a gauzy cloth next to a gold pie server

Maple Pumpkin Pie

  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Oven
  • Cuisine: American

Description

Pumpkin Pie has always been my favorite type of pie so I’m always thrilled to serve this Maple Pumpkin Pie on my table during the holidays. The pumpkin filling is sweetened with pure maple syrup and imbued with vanilla and warm spices, including cinnamon, nutmeg, ginger, and cloves. I love to serve this updated version of classic pumpkin pie with maple sugar-dusted pie crust leaves and a big dollop of maple toasted whipped cream.


Ingredients

Scale
  • 1 unbaked round of pie dough
  • 15 oz pumpkin puree
  • 225 g (about 3/4 cup) pure maple syrup
  • 3 large eggs
  • 12 oz evaporated milk
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 ts ground cloves
  • 1/2 tsp Kosher salt

Optional toppings:

  • Maple-dusted pie crust leaves
    • 1 unbaked round of pie dough
    • 1 tbsp unsalted butter, melted
    • 12 tbsp maple sugar
  • Maple whipped toasted cream

Instructions

Prepare the crust

  • If you prefer to par-bake / partially-blind bake your pie crust (for a crisp bottom crust):
  1. Roll your pie crust out into a 12-inch round. Carefully place the dough into a large (9 – 9 1/2-inch) deep-dish pie pan and crimp the edges as desired. Dock the bottom of the pie crust with a fork. If your crust has softened slightly is no longer chill at this point place it back in the fridge for 20-minutes to chill first for best results.
  2. Once it’s ready to par-bake, line the pie crust with a piece of parchment paper and fill with dried beans or pie weights.
  3. Bake at 425 degrees F / 220 C for 12-15 minutes or until the crust looks dry and is just starting to turn lightly golden. Carefully remove the pie weights and the parchment paper. Allow crust to cool slightly while you prepare the pumpkin pie filling.
  • If you prefer to bake your pie in a crust that has not been par-baked / partially blind-baked (for a chewier bottom crust):
  1. Roll your pie crust out into a 12-inch round. Carefully place the dough into a large (9 – 9 1/2-inch) deep-dish pie pan and crimp the edges as desired. Dock the bottom of the pie crust with a fork. If your crust has softened slightly is no longer chill at this point place it back in the fridge for 20-minutes to chill first for best results.

For the filling:

  1. In a large mixing bowl, add the pumpkin puree, maple syrup, and eggs, then whisk to combine.
  2. Add the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt and whisk until fully combined and smooth.
  3. Pour filling into your reserved pie shell (par-baked or raw), scraping the bowl with a silicone spatula.

To bake:

  • If you have par-baked your pie crust:
  1. Lower the oven heat to 350 degrees F / 175 C. and bake the pie for 40-45-minutes. If you find that your pie crust starts browning too quickly once it is returned to the oven, you can cover the edges with tin-foil or these silicone pie crust covers to help prevent over-browning. When finished, the edges should have deepened in color and look set and the inner 4-inches of the pie should look just slightly wet and jiggly. Turn the oven off and prop the door open wide. Allow the pie to cool in the oven for 10-minutes before transferring to the counter to finish cooling. This will help prevent the pie from cracking.
  • If you opted to not par-bake your pie crust:
  1. Preheat your oven to 425 degrees F / 220 C. Bake the pie for 15-minutes. Then lower the heat to 350 degrees F / 175 C and continue baking the pie for 40-45-more minutes. If you find that your pie crust starts browning too quickly once it is returned to the oven, you can cover the edges with tin-foil or these silicone pie crust covers to help prevent over-browning. When finished, the edges should have deepened in color and look set and the inner 4-inches of the pie should look just slightly wet and jiggly. Turn the oven off and prop the door open wide. Allow the pie to cool in the oven for 10-minutes before transferring to the counter to finish cooling. This will help prevent the pie from cracking.

For the optional maple sugar-dusted pie leaves:

  1. Preheat oven to 350 degrees F /  175 C. Prep a bakers half-sheet with parchment paper and reserve to the side.
  2. Roll your pie crust into a 12-inch round. Cut out leaves using a leaf-shaped pastry-cutter and place each on the reserved parchment-lined baking sheet. Bruss each leaf with melted butter then sprinkle with maple sugar.
  3. Bake pie leaves for 10-12 minutes or until lightly golden. Reserve to the side to cool until ready to top your pie.

For the optional maple whipped toasted cream:

  1. In a large bowl or medium Weck jar combine the chilled toasted cream and maple syrup. If you’re using the jar, you can use an immersion blender to whip the cream or if you’re using a mixing bowl you can use a hand mixer to whip until thick and fluffy. I find that toasted cream does not remain emulsified with maple syrup for long periods of time so you’ll want to prepare and serve it just before serving to avoid the maple syrup weeping out before it’s enjoyed.

Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


Nutrition

  • Serving Size: 1 slice pie (without optional toppings)
  • Calories: 254
  • Sugar: 22 g
  • Sodium: 252 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Carbohydrates: 37 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 13 mg

Keywords: pumpkin, maple, toasted cream, pie