Make Ahead Pumpkin Pie
User Reviews
5
Make Ahead Pumpkin Pie
Description
Make Ahead Pumpkin Pie starts by hydrating unflavored gelatin in heavy cream, microwaving it until smooth and syrupy. Pumpkin purée is combined with granulated sugar, maple syrup, ground ginger, cinnamon, nutmeg, and salt, then warmed gently. The warm pumpkin mixture is combined with the gelatin-cream, poured into a pre-baked and cooled pie crust, and spread evenly.
The pie is chilled at least four hours or frozen up to two weeks, allowing the gelatin to set the filling without baking a traditional custard. The filling exhibits a smooth and firm texture, with a complex spice profile and maple sweetness balancing the pumpkin. The accompanying topping whips heavy cream with maple syrup, cinnamon, and salt for a spiced, creamy finish.
This method offers a convenient way to prepare pumpkin pie ahead of time, especially useful for make-ahead holiday menus. Using canned pumpkin purée rather than pumpkin pie filling allows precise control of sweetness and spices. The fully baked crust provides a crisp base contrasting the creamy filling. The recipe notes techniques for making fresh pumpkin purée and preparing pie crust in advance if desired.
Ingredients
For the pie:
- 1 cup heavy cream
- 1 tablespoon gelatin see note 1, unflavored
- 1 (15-ounce) can pumpkin not pumpkin pie filling, see note 2, puree
- 3/4 cup granulated sugar
- 1/4 cup maple syrup
- 1 1/2 teaspoons ground ginger
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 inch pie crust fully baked and completely cool (homemade or store-bought, see note 3)
For the topping:
- 1 cup heavy cream
- 1/4 cup maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
To make the pie:
- In a microwave-safe bowl, whisk cream and gelatin until all the gelatin is wet and the mixture looks slightly lumpy. Let mixture sit until it looks like loose cottage cheese, about 5 minutes.
- Microwave gelatin mixture until the gelatin has melted, about 1 minute, whisking after 30 seconds. Whisk until smooth and syrupy and no lumps remain. (If you still see lumps, trying microwaving for 30-second increments.)
- In a large microwave-safe bowl, whisk together pumpkin, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg until combined. Microwave until heated to 110 degrees, about 2 minutes, stirring after 1 minute.
- Immediately whisk in gelatin mixture until combined. Pour filling into crust. Gently shake pie filling so it spreads to the edges of the crust. Cool 10 minutes.
- Spray a sheet of plastic wrap with nonstick spray and gently press on top of the filling. Refrigerate for at least 4 hours. Or, wrap in aluminum foil and freeze for up to 2 weeks (To serve, completely unwrap pie and thaw at room temperature for 5 hours).
To make the topping:
- Using a stand mixer fit with the whisk attachment, or with an electric hand mixer, whip heavy cream, maple syrup, cinnamon, and salt on medium-low speed until foamy, about 1 minute.
- Increase speed to high and whip until soft peaks form, about 1 to 3 minutes. Topping can be refrigerated for up to 24 hours. Spread topping evenly over pie before serving.
Notes
- Use unflavored gelatin to set the pie filling without baking a custard, making it freezer-friendly.
- Choose canned pumpkin purée (not pumpkin pie filling) for consistent flavor and texture.
- You can make fresh pumpkin purée by roasting pumpkin and pureeing drained flesh for homemade flavor.
- Pie crusts can be homemade or store-bought, fully baked and cooled before filling.
- The finished pie yields about 8 slices and can be refrigerated up to 4 days or frozen safely up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 451kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 82mg | 27% |
| Sodium | 456mg | 19% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
