Fall is the season for warm spices, cozy gatherings, and delicious desserts. One classic treat that captures the spirit of autumn is Pumpkin Pie. With its creamy filling spiced just right and a flaky crust, this pie is a favorite for holidays and special occasions. Topped with a dollop of Maple Whipped Cream, it’s simply irresistible!
Why Make This Recipe
Making Pumpkin Pie from scratch is easier than you might think! This recipe blends traditional flavors with simple steps to create a delightful dessert. The homemade whipped cream adds a touch of sweetness and sophistication. Whether you’re hosting a holiday dinner or just treating yourself, this pie is sure to impress. Plus, the recipe uses simple ingredients that you can find in any grocery store.
How to Make Pumpkin Pie
Ingredients:
- 1 9-inch pie crust (213 grams, store-bought or homemade)
- 1 cup dark brown sugar (213 grams)
- 2 large eggs (100 grams)
- 1 teaspoon kosher salt (3 grams)
- 1 teaspoon ground cinnamon (3 grams)
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 15 ounces pumpkin puree (425 grams – 1 can, not pumpkin pie filling!)
- 1 cup heavy cream (227 grams)
- 1 cup heavy cream or whipping cream (227 grams)
- ½ teaspoon pure vanilla extract (2 grams)
- 1 tablespoon pure maple syrup (20 grams, or substitute with 2 tablespoons/14 grams powdered sugar)
- 1 tablespoon dark rum or bourbon (14 grams, optional)
- Honey Roasted Pecans (optional)
Directions:
For the Pie Crust
- If you are using a store-bought crust, simply follow the package instructions for preparation.
- If making a homemade crust, roll it out and fit it into a 9-inch pie pan. Prick the bottom with a fork to avoid bubbles.
For the Filling
- In a large bowl, whisk together the dark brown sugar, eggs, salt, cinnamon, ginger, cloves, and nutmeg.
- Stir in the pumpkin puree until well combined.
- Pour in the heavy cream and mix well.
- Pour the filling into the prepared pie crust and smooth the top.
For the Whipped Cream
- In another bowl, beat the heavy cream until soft peaks form.
- Add the vanilla extract, maple syrup, and dark rum if using. Beat until stiff peaks form.
To Serve
- Preheat your oven to 425°F (220°C).
- Bake the pie for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set.
- Allow the pie to cool before slicing. Top each slice with Maple Whipped Cream and Honey Roasted Pecans if desired.
How to Serve Pumpkin Pie
Serve your Pumpkin Pie at room temperature or slightly chilled. Pair it with the Maple Whipped Cream for added sweetness and flavor. It’s perfect for family gatherings, holiday feasts, or as a sweet treat after dinner.
How to Store Pumpkin Pie
Store leftover Pumpkin Pie in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze the pie before baking or wrap slices in plastic wrap and store them in the freezer for up to 2 months.
Tips to Make Pumpkin Pie
- Make sure to use pure pumpkin puree, not pumpkin pie filling, as they have different ingredients.
- For a deeper flavor, you can add a teaspoon of espresso powder to the filling.
- Allow the pie to cool completely before cutting to get cleaner slices.
Variation
You can make a mini version of this pie using a muffin tin for individual servings. Adjust the baking time to about 20-25 minutes for smaller pies.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can roast fresh pumpkin and puree it for this recipe. Make sure to strain the puree to remove excess moisture.
2. Can I make this pie ahead of time?
Absolutely! You can bake it a day in advance and store it in the refrigerator until ready to serve.
3. What if I don’t have dark brown sugar?
You can substitute light brown sugar or use granulated sugar with a tablespoon of molasses for a similar taste.
Enjoy baking and savoring your delicious Pumpkin Pie with Maple Whipped Cream!
Pumpkin Pie with Maple Whipped Cream
Ingredients
For the Pie
- 1 9-inch 9-inch pie crust store-bought or homemade
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 15 ounces pumpkin puree 1 can, not pumpkin pie filling
- 1 cup heavy cream
- 1 tablespoon pure maple syrup or substitute with 2 tablespoons powdered sugar
- 1 tablespoon dark rum or bourbon optional
- to taste Honey Roasted Pecans optional
Instructions
For the Pie Crust
- If you are using a store-bought crust, simply follow the package instructions for preparation.
- If making a homemade crust, roll it out and fit it into a 9-inch pie pan. Prick the bottom with a fork to avoid bubbles.
For the Filling
- In a large bowl, whisk together the dark brown sugar, eggs, salt, cinnamon, ginger, cloves, and nutmeg.
- Stir in the pumpkin puree until well combined.
- Pour in the heavy cream and mix well.
- Pour the filling into the prepared pie crust and smooth the top.
For the Whipped Cream
- In another bowl, beat the heavy cream until soft peaks form.
- Add the vanilla extract, maple syrup, and dark rum if using. Beat until stiff peaks form.
To Bake
- Preheat your oven to 425°F (220°C).
- Bake the pie for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set.
- Allow the pie to cool before slicing.
- Top each slice with Maple Whipped Cream and Honey Roasted Pecans if desired.
