Maple Pumpkin Pie

My site is all about cakes and cards right, well this year my family wanted pies.  Happy Baking!

1 recipe of pie crust (see post on 12/04/2017 below)

2 1/4 cups pure pumpkin puree (not pumpkin pie filling)

1/2 cup heavy whipping cream

1/4 cup maple syrup

1/4 cup brown sugar

2 eggs, plus 1 egg yolk

1 tbsp. pure vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. allspice

1/8 tsp. ground clove

1/2 tsp salt

Preheat oven to 350 degrees.  Lightly grease a deep dish pie pan, and then line the bottom of the pie pan with parchment paper and lightly grease the parchment paper as well.  Line a 9″ deep dish pie pan with crust.  Flute the edges of the crust.  Use your fingers to repair any tears in the crust, if needed.

Place pumpkin puree, heavy cream, maple syrup, eggs, egg yolk, vanilla, sugar, spices and salt in a large mixing bowl.  Blend ingredients with an electric mixer until no lumps remain.  Pour filling into prepared crust and lightly tap pan on the counter to remove any air bubbles.  Cut out leaves for the top of your pie with cookie cutters. (In this pie I did not do the egg wash-but I will provide a recipe for egg wash, so you can egg wash your leaves before you bake the pie if you prefer your leaves to be a nice golden brown)

Loosely cover the top of the pie around the edges with alumin foil, (or a pie ring-I happen to have a pie ring and love it) to prevent it from browning too quickly.

Place pie on a baking sheet in preheated oven and bake 55-65 minutes or until the center is firm.  Remove the foil or pie ring after 30 minutes to let the top brown. Once completely baked remove the pie from the oven. Let cool completely before slicing.




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