Pumpkin Pie with Maple Whipped Cream
Pumpkin custard pie baked in two stages and topped with whipped cream sweetened with maple syrup.
Equipment
- 9-inch pie pan
- Large mixing bowl
- Whisk
- Electric mixer
- Instant read thermometer
Ingredients
Main Ingredients
- 1 unbaked 9 inch pie crust store bought or homemade
- 1 cup dark brown sugar packed
- 2 large eggs
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- 15 oz pumpkin puree 1 can, not pie filling
- 1 cup heavy cream for the filling
- 1 cup heavy cream cold, for the topping
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tbsp dark rum or bourbon optional
Instructions
Cooking
- Prepare the crust. Fit the crust into a 9 inch pan and prick the bottom, following package directions for a store bought crust.
- Make the filling. Whisk the brown sugar, eggs, salt, and spices, then stir in the pumpkin and 1 cup cream until smooth.
- Bake. Fill the crust, bake at 425 degrees F for 15 minutes, then reduce to 350 degrees F and bake 40 to 50 minutes until set with a slight wobble and at least 160 degrees F.
- Cool. Cool completely on a rack, then chill.
- Whip and top. Whip the remaining cream with vanilla, maple syrup, and rum if using until stiff, then spoon over slices.
Notes
Substitutions: Use 2 tablespoons powdered sugar in place of the maple syrup, and skip the rum for an alcohol free cream.
Tips: Shield the crust with foil if it browns early and cool the pie before slicing.
Storage: Refrigerate the pie 3 to 4 days or freeze up to 2 months, and store the cream separately.