Homemade Pumpkin Pie with Maple Whipped Cream
User Reviews
5
Homemade Pumpkin Pie with Maple Whipped Cream
Description
The "Homemade Pumpkin Pie with Maple Whipped Cream" starts with a brown sugar crust that provides a deeper caramel note to the base. The filling consists of pumpkin puree combined with eggs, whole cream, packed brown sugar, pumpkin pie spice, and salt, creating a creamy custard that sets firmly when baked. Baking at a high temperature first helps set the crust and filling's edges, then lowering the heat ensures even cooking without overbrowning. The topping of whipped cream is made by whipping whole cream to soft peaks before gradually adding real maple syrup, resulting in a smooth and maple-sweetened garnish that pairs well with the spice of the pie. This pie is intended to be cooled completely before topping, ensuring a firm texture and neat slicing. It's suitable for serving as a dessert during fall or holiday meals, offering a classic pumpkin and spice profile with the added complexity of maple-flavored cream. Proper storage includes covering leftovers and refrigerating for up to 3-4 days, and the pie can be frozen after baking and cooling, wrapped tightly to maintain crust integrity.
Ingredients
- 1 pie crust brown sugar
PUMPKIN PIE FILLING
- 2 egg
- 1½ cups pumpkin just pumpkin no additives, puree
- 1¼ cup whipping cream aka whole cream
- 1 cup brown sugar packed
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon salt
MAPLE WHIPPED CREAM
- 1¼ cups whipping cream aka whole cream
- 2 tablespoons maple syrup (real maple syrup not pancake syrup)
Instructions
- Make the Brown Sugar Pie Crust**.
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.
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
- You can substitute the brown sugar crust with an easy homemade or store-bought plain pie dough if preferred.
- Cover and refrigerate leftover pie within two hours of serving; it keeps well for 3-4 days.
- For freezing, bake and cool the whole pie completely, wrap tightly in plastic wrap, then freeze for up to one month.
- Thaw frozen pie in the refrigerator to prevent the filling from becoming watery and the crust from sogging.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 493 kcal
% 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.
User Reviews
Overall Rating
5
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