0 from 27 votes
Homemade Pumpkin Pie with Maple Whipped Cream
The perfect Fall Dessert, Homemade Pumpkin Pie. A brown sugar pie crust, tasty spiced Pumpkin filling and a maple whipped cream topping makes this the ultimate dessert.
Prep Time
20 mins
Cook Time
20 mins
Chilling time
1 hr
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 493 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 Brown Sugar Pie crust
PUMPKIN PIE FILLING
- 2 eggs
- 1½ cups pumpkin puree (just pumpkin no additives)
- 1¼ cup whole / whipping cream
- 1 cup brown sugar (packed)
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon salt
MAPLE WHIPPED CREAM
- 1¼ cups whole / whipping cream
- 2 tablespoons maple syrup (real maple syrup not pancake syrup)
Instructions
- Make the Brown Sugar Pie Crust**.
Cup of Yum
PUMPKIN PIE FILLING
- While the dough is chilling make the filling. In a large bowl beat the eggs slightly on medium speed, then add the pumpkin, cream, sugar, pumpkin pie spice and salt. Beat to combine.
- Pre-heat oven to 425F (220C), lightly grease and flour a 9 inch / 23cm pie dish.
- Roll the dough (half the recipe) to ⅛" thickness and carefully fit it into the prepared pie dish. Trim and crimp the edges. Prick the bottom of the dough with a fork, and add the pumpkin pie filling.
- Bake for 15 minutes at 425F / 218C then lower the temperature to 350F / 180C and bake for an additional 35 minutes. Use the pointed tip of a knife to check for doneness (when it comes out clean the pie is done). Let cool completely before topping with Maple Whipped Cream. Enjoy.
Cup of Yum
MAPLE WHIPPED CREAM
- In a medium bowl, whip the cream until soft peaks form, then slowly add the maple syrup and continue to beat until stiff.
**This pie used half the recipe, the remaining dough can be frozen for future use.
Notes
- If you prefer a plain crust then this Easy Homemade Pie Dough , is a great choice or even your favourite store bought is a good idea too.
- Any leftover pie should be well covered and or placed in an air tight container. It will keep for up to 3-4 days in the refrigerator. If you are making the pie ahead of time and don’t plan on eating it within 2 hours it should be covered and refrigerated until serving.
- Pumpkin Pie can also be frozen, just bake let it cool completely, then wrap it well in plastic wrap. Place it in a freezer safe bag. It will keep for up to 1 month in the freezer.
- Be sure to thaw the Pie in the fridge to keep the filling from running which can cause a soggy crust.
Nutrition Information
Calories
493kcal
(25%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
142mg
(47%)
Sodium
127mg
(5%)
Potassium
213mg
(6%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
8300IU
(166%)
Vitamin C
2.4mg
(3%)
Calcium
96mg
(10%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 493
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 142mg | 47% |
| Sodium | 127mg | 5% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 8300IU | 166% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 96mg | 10% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.