Best Pumpkin Spice Pie with Maple Syrup
User Reviews
4.5
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
8 people
-
Calories
350 kcal
-
Course
Dessert
Best Pumpkin Spice Pie with Maple Syrup
Description
The pie filling starts by whisking eggs and heavy cream, then combining with pumpkin puree and pure maple syrup for sweetness. Vanilla bean seeds or pure extract are added along with sea salt and a pumpkin spice blend containing cinnamon, nutmeg, cloves, and other warm spices. This mixture is poured into a prepared pie crust kept chilled until ready to bake.
While baking at 350°F, the pumpkin custard gradually sets, puffing slightly and retaining a gentle jiggle in the center when done. This texture indicates a creamy consistency. Optionally, any leftover filling can be baked in ramekins as individual pumpkin custards.
Once cooled, the pie is often served with sweetened whipped cream that complements the dense, spiced filling. The interplay of maple syrup and pumpkin spice creates a nuanced flavor profile ideal for fall and holiday desserts. The chilling step before baking helps maintain a crisp crust edge without sogginess.
Ingredients
- 1 inch pie crust prepared but not pre-baked
- 4 medium egg
- 1 cup heavy whipping cream
- 1 1/4 cups pumpkin homemade if possible, puree
- 2/3 cup pure maple syrup
- 1 vanilla bean scraped, or 2 teaspoons pure vanilla extract, seeds of 1
- 1 teaspoon salt sea salt
- 1 Tablespoon pumpkin spice blend
- 1/2 cup Whipped Cream for garnish, sweetened
Instructions
- Preheat the oven to 350F. Keep the pie crust chilled in the refrigerator while you mix up the pie filling.
- In a large bowl, whisk the eggs and cream together until blended. Add the pumpkin puree and the maple syrup and again whisk well.
- Finally, add the vanilla, salt and spice blend to the pie filling and combine.
- Remove pie shell from the fridge and place on the middle rack of the oven. Slide the rack out carefully a couple of inches and pour the filling into the pie shell. Slowly, slide the oven rack back in place, taking care not to spill the contents of the pie shell onto the bottom of the oven.
- If you find yourself with a little extra filling, simply pour it into a couple of ramekins and bake them alongside your pie until they are set. Chill, top with whipped cream and enjoy them as pumpkin custard.
- Check pie after about 30 minutes and rotate, if necessary, to ensure even browning of the pie crust.
- When the center of the pie has puffed up, and jiggles only slightly when the pan is moved, the pie is ready. This will take about one hour.
- Remove pie from oven and cool on a wire rack. When the pie is room temperature, cover with plastic wrap and refrigerate until ready to serve.
- Pie will keep, covered in the fridge, for up to three days, or well-wrapped and frozen for up to 8 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 444mg | 19% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 6555IU | 131% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
