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Pumpkin Pie with Maple Whipped Cream
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Homemade Pumpkin Pie with Maple Whipped Cream

This homemade pumpkin pie swaps sugar for maple syrup and is topped with a delicious maple-flavored whipped cream topping!
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 servings
Calories 351kcal
Author Rebecca Swanner

Ingredients

Pumpkin Pie Crust

  • 2 2/3 cups all-purpose flour
  • 1/2 tsp. coarse kosher salt
  • 14 1/2 Tbsp. butter diced and chilled
  • 3 tsp. distilled white vinegar
  • 9 Tbsp. water
  • 1 large egg beaten

Pumpkin Pie Filling

  • 1 can pumpkin puree not pumpkin pie filling
  • 2 Tbsp. brown sugar
  • 1 tsp. ground cinnamon plus extra 1/2 tsp. if you love cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. coarse kosher salt
  • 1 cup heavy cream
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup maple syrup

Maple Whipped Cream

  • 1 cup heavy cream
  • 3 Tbsp. maple syrup

Instructions

Pumpkin Pie Crust

  • Place flour and salt in a medium bowl and whisk together.
  • Add diced butter and use pastry blender or forks to work until butter chunks are pea sized, but no smaller.
  • Drizzle vinegar and 4 Tbsp. water into mixture. Work liquid through mixture with your hands. Add 1 Tbsp. at a time, until mixture no longer feels dry and can be gathered into a ball.
  • Create two equal-sized balls. Flatten each into a disc, and wrap in plastic. If making a top, place both in fridge. Otherwise, place one in fridge for one hour and the other in the freezer to be used for another pie.
  • Preheat oven to 375°F.
  • Place dough on a lightly-floured surface. Roll out into 12" round, turning the dough one-quarter every few rolls. 
  • Drape pastry over rolling pin and place in 9" pie pan. Press gently onto the sides and crimp top.
  • Place a piece of parchment inside, fill with pie weights, beans, or rice.
  • Brush outside with beaten egg.
  • Bake for 10 minutes. Remove from oven and set on cooling rack while you  make the filling.

Pumpkin Pie Filling

  • Whisk eggs and egg yolk in small bowl. Set aside.
  • Heat pumpkin, brown sugar, cinnamon, cloves, nutmeg, ginger, and salt, in pot until hot.
  • Cook for 5 minutes, stirring continually. Remove from heat.
  • Pour heavy cream into pumpkin mixture and stir until combined. Add eggs. Stir until combined. Add vanilla extract and maple syrup. Stir until combined.
  • Fill pie crust with pumpkin pie filling. Bake for 25 minutes, then cover edges with aluminum foil or pie guard.
  • Bake for a total of 45-60 minutes, until pie looks dry around edges, crust is golden, and the top jiggles just slightly.
  • Remove and let cool completely. This may take up to 3 hours.

Maple Whipped Cream

  • Pour heavy cream into mixing bowl. Mix with whisk attachment on high until soft peaks have formed.
  • Add maple syrup. Whisk until soft peaks have reformed. Decorate pie.

Nutrition

Serving: 1slice | Calories: 351kcal | Carbohydrates: 29g | Protein: 4g | Fat: 25g | Fiber: 1g | Sugar: 16g