This cozy pumpkin pie is elevated with a touch of rich maple syrup, adding a warm and sweet twist to a classic favorite. Perfect for sharing with friends and family during the fall season or any time you crave a comforting dessert.
Start by heating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Place the pumpkin halves cut-side down on the sheet and roast them for about an hour, until they’re nice and tender. Let them cool for at least 15 minutes before scooping out the flesh, discarding the seeds, and blending the pumpkin until smooth. Once that’s done, lower the oven temperature to 375°F (190°C).
While the pumpkin is roasting, roll out your pie dough to fit a 9-inch pie dish, pressing the edges to create a nice border. Pop it in the fridge for at least 45 minutes to chill. When it’s ready, line the dough with two sheets of foil and fill it with pie weights to keep the crust from puffing up.
Bake the crust for about 25 minutes until the sides look set and the edges are starting to turn golden. Take out the foil and weights, then brush the crust’s border with a mixture of egg white and water. Put it back in the oven for another 10 minutes, or until the bottom feels dry and firm. Once done, reduce the oven heat to 325°F (165°C).
In a bowl, whisk together your pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, and spices until everything is smooth and well combined. Pour this filling into the baked crust and bake the pie for about 50 minutes, or until the center is just set. Let it cool before serving and enjoy!
- Use pure maple syrup for the best flavor, not maple-flavored syrup.
- Make sure to blind bake the crust slightly to avoid sogginess.
- Let the pie cool completely before slicing to help it set properly.
This pie combines the rich, earthy flavor of pumpkin with the sweet, warm notes of maple syrup. It’s a perfect treat for fall gatherings or cozy nights at home. The smooth texture and balanced spices make it a comforting dessert everyone will enjoy.
Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or nutmeg on top adds a nice finishing touch. This pie pairs beautifully with hot apple cider or a cup of coffee.
Store leftovers covered in the refrigerator for up to 4 days. To keep the crust crisp, avoid sealing the pie in an airtight container. You can also freeze the pie for up to 2 months; thaw overnight in the fridge before serving.
