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Maple Pumpkin Pie

FallGastro-PubOvenSweetVegetarian
Time :10 hours 25 minutes
Yield :8 servings
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This Maple Pumpkin Pie brings together the classic flavor of pumpkin with the warm, rich sweetness of maple syrup. So that's fantastic just on its own! A creamy pumpkin filling baked into a flaky pie crust would be wonderful all on its own, too. But then! Then, this pie is topped with fluffy maple whipped cream and a sprinkle of chopped pecans. Whether served at a holiday gathering or as a seasonal treat, Maple Pumpkin Pie really captures the beautiful flavors of autumn.
This Maple Pumpkin Pie brings together the classic flavor of pumpkin with the warm, rich sweetness of maple syrup. So that's fantastic just on its own! A creamy pumpkin filling baked into a flaky pie crust would be wonderful all on its own, too. But then! Then, this pie is topped with fluffy maple whipped cream and a sprinkle of chopped pecans. Whether served at a holiday gathering or as a seasonal treat, Maple Pumpkin Pie really captures the beautiful flavors of autumn.

Ingredients

For the pie:

  • 1 (9-inch) refrigerated pie crust
  • 2 large eggs
  • 1 (15-ounce) can pumpkin purée
  • 1 cup evaporated milk
  • 3/4 cup sugar
  • 1/2 cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

For the maple whipped cream topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon pumpkin pie spice
  • pecans optional, to taste, chopped, for garnish

Directions

  • Preheat the oven to 425 degrees F.
  • Keep the pie crust refrigerated while preparing the filling.
  • In a large bowl, add the eggs, the pumpkin purée, the evaporated milk, the sugar, 1/2 cup of the maple syrup, 1 teaspoon of the pumpkin pie spice, and the salt and beat until smooth.
  • Pour the filling mixture into the pie crust.
  • Bake the pie for 15 minutes.
  • Reduce the heat to 350 degrees F.
  • Bake the pie until the crust is golden-brown and the top of the pie is set, about 45-50 minutes. Make sure to cover the edges of the pie with foil during the last 15 minutes of baking if it starts to brown too quickly.
  • Transfer the pie to a wire rack to cool for 1 hour.
  • Refrigerate the pie for at least 8 hours and up to overnight.
  • In a small bowl, add the whipping cream, the confectioners' sugar, the remaining maple syrup, and the remaining pumpkin pie spice and beat with a electric handheld mixer until combined and stiff peaks form.
  • Pipe or dollop the maple whipped cream onto the pie.
  • Sprinkle the pie with the pecans and serve.
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