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slice of pumpkin pie with dollop of whipped cream on a glass plate with, table is set for dessert

Maple Pumpkin Pie with maple whipped cream

Sheila
Flaky golden brown crust filled with a delicious maple sweetened pumpkin filling with all the warm flavors of cinnamon, clove, ginger, and nutmeg. This sweet treat should be enjoyed all year long!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 395 kcal

Equipment

  • hand or stand mixer

Ingredients
  

  • 1 pie crust
  • 3/4 cup granulated sugar
  • 1/4 cup pure maple syrup DO NOT use pancake syrup
  • 2 whole eggs
  • 15 ounces unsweetened pumpkin puree
  • 2 1/2 tsp pumpkin pie spice
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 12 ounce can evaporated milk

spiced maple whipped cream

  • 1 cup heavy whipping cream
  • 2 tbsp pure maple syrup do not use pancake syrup

Instructions
 

preheat oven to 425°

  • Prepare pie crust. Roll out pie crust onto a lightly floured surface. Place in 9 inch pie plate and crimp edges. See my pie crust tutorial.
  • Add sugar, eggs, and maple syrup to mixing bowl and mix on medium high speed until light and fluffy. 3-5 minutes.
  • Add salt, vanilla, and pumpkin puree combine. Slowly add in evaporated milk on low speed. Scrape down sides of bowl with spatula making sure everything is combined well.
  • Place pie plate with pie crust in it on a baking sheet. (I do this just in case the filling decides to try and escape. It is also much easier to transfer unbaked pumpkin pie to the oven if its on a flat surface.) Pour filling into crust.
  • Place in preheated oven for 15 minutes, then lower oven temperature to 350 degrees and bake for an additional 40-50 minutes. When pie is puffed up and does not appear to be sloshy in the middle the pie is done. you can also stick a toothpick in the middle if it comes out clean it's done.
  • remove pie to a wire rack for cooling. Allow 1 hour before cutting into pie. If making pie the day before allow to cool completely, cover, and store in refrigerator. Eat cold, or remove and allow to come to room temperature.

spiced maple whipped cream

  • Add cold heavy cream to a cold glass or stainless steal bowl, add in maple syrup and whip until soft to medium soft peaks appear. This will take no longer than 5 minutes. Be careful not to beat too long or your cream will break and you will have butter!

Nutrition

Calories: 395kcalCarbohydrates: 48gProtein: 6gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 44mgSodium: 281mgPotassium: 89mgFiber: 2gSugar: 35gVitamin A: 441IUVitamin C: 0.3mgCalcium: 45mgIron: 1mg
Keyword cinnamon, dessert, homemade, maple, pie, pie crust, pumpkin, pumpkin pie, pumpkin pie spice, whipped cream, whipped topping
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