Pumpkin Maple Pie with Spiced Whipped Cream
By Tested and perfected in the Sur la Table kitchen
Pumpkin Maple Pie with Spiced Whipped Cream
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes one 9-inch deep-dish pie
- ½ recipe double-crust pie dough (Recipe included)
- 3 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1½ teaspoons sea salt
- 1¼ cups heavy whipping cream
- ½ cup maple syrup
- ¾ cup firmly packed light brown sugar
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- Spiced whipped cream:
- 1 cup heavy whipping cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
Preheat oven to 375°F and with a rack in the middle.
To prepare pie shell: Roll out the pie crust according to instructions, fit into the pie pan, crimp, and freeze pie shell for 15 minutes or refrigerate for 30 minutes before baking.
To blind bake pie shell: Perforate the bottom and sides of the dough with the tines of a fork. Line the chilled pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 20 minutes. Carefully remove the weights and parchment and return the shell to the oven for about 5 more minutes, or until the shell is cooked through and firm to the touch. (If holes or cracks appear in the shell, patch them by pressing small pieces of excess dough into the area that needs repair). Set aside to cool while preparing filling.
To prepare the filling: To a large mixing bowl add the eggs, spices, and salt; whisk until well combined. Add the cream, maple syrup, sugar, and pumpkin puree; whisk until well combined. Pour the mixture into the pie shell and bake until the custard is just set when nudged, about 90 minutes. Check pie periodically throughout baking, and use foil or a crust shield to protect the edges of the pie from overbrowning. Transfer the pie to a rack and cool completely. While pie is cooling, prepare whipped cream.
To make whipped cream: To the bowl of a stand mixer fitted with a whisk attachment, add the cream, maple syrup, vanilla, and cinnamon. Whip until soft peaks form. Serve with pie.
To prepare pie shell: Roll out the pie crust according to instructions, fit into the pie pan, crimp, and freeze pie shell for 15 minutes or refrigerate for 30 minutes before baking.
To blind bake pie shell: Perforate the bottom and sides of the dough with the tines of a fork. Line the chilled pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 20 minutes. Carefully remove the weights and parchment and return the shell to the oven for about 5 more minutes, or until the shell is cooked through and firm to the touch. (If holes or cracks appear in the shell, patch them by pressing small pieces of excess dough into the area that needs repair). Set aside to cool while preparing filling.
To prepare the filling: To a large mixing bowl add the eggs, spices, and salt; whisk until well combined. Add the cream, maple syrup, sugar, and pumpkin puree; whisk until well combined. Pour the mixture into the pie shell and bake until the custard is just set when nudged, about 90 minutes. Check pie periodically throughout baking, and use foil or a crust shield to protect the edges of the pie from overbrowning. Transfer the pie to a rack and cool completely. While pie is cooling, prepare whipped cream.
To make whipped cream: To the bowl of a stand mixer fitted with a whisk attachment, add the cream, maple syrup, vanilla, and cinnamon. Whip until soft peaks form. Serve with pie.