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Spiced Maple Pumpkin Pie Recipe

This spiced pumpkin pie is rich, delicious and has a hint of maple. Recipe includes a link to my easy, all-butter pie crust recipe.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Servings: 9 inch pie
Calories: 300kcal
Author: Crystal DaCruz

Ingredients

Pie Filling

  • 15 ounce can of pumpkin
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 3 eggs
  • ½ cup whole milk
  • ½ cup heavy cream
  • 1 tablespoon cornstarch
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon koshersalt
  • pinch black pepper

Other ingredients

  • pie shell homemade or store-bough
  • egg wash (1 egg plus 1 tablespoon of whole milk)

Whipped cream

  • ½ cup heavy cream chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

Blind-bake your pie shell (recommended):

  • Pre-heat your oven to 375°. Make sure that your docked* pie shell has chilled for at least 1 hour.
  • Place a sheet of parchment paper over your pie shell, and fill the shell to the top with dried beans or pie weights.
  • Bake the pie shell for 30 minutes. Remove it from the oven, let is rest for about 5 minutes then remove the pie weights and proceed with making your pie filling

Pie directions:

  • Keep your oven temperature to 375°F.
  • In a large bowl, gently beat the eggs then add the rest of the pie filing ingredients and and continue to whisk until the ingredients are smooth.
  • Pour the pie-filling into your pie shell. Place the pie on a baking sheet and cover the pie crust with foil or a pie shield. Bake the pie for 45 minutes. You'll notice the pie inflate slightly and it may touch your pie shield. This is ok.
  • At the 40 minute mark, remove the pie shield and brush the edges of the crust with egg wash. Return the pie to the oven and bake it for another 10-15 minutes.
  • Remove the pie from the oven and inspect the pie to make sure that it's set. The edges should be firm and the center should look slightly less cooked. The filling will continue to set as it cools.
  • Immediately place your pie dish on a cooling rack. Cooling the pie on a rack will ensure that it cools properly and should prevent it from cracking. Let your pie cool for a full 4 hours before serving.

Prepare the whipped cream

  • Pour the chilled heavy cream and vanilla extract into a mixing bowl and beat it on high speed for about 2 minutes.
  • Add the powdered sugar and continue to beat the cream for another 2-3 minutes (or until stiff peaks form).
  • Spoon a dollop of whipped cream onto each pie slice and serve.

Nutrition

Calories: 300kcal