Maple Pumpkin Pie

Posted by on Nov 25, 2013 in Desserts, Holiday | 6 comments

Maple Pumpkin Pie

My mother was a paramount pie baker, famous for her Lemon Meringue Pie.  It was always the star at our Thanksgiving dessert station.  The trolley also held pecan and pumpkin pie with apple being a darling as well.  My French Lemon Tart had its starting place with her nearby.

Because no one could choose which pie to fill the small dessert pocket left in our stomachs—a sampler plate was the usual request.

 

 

A pumpkin pie was the first pie I learned to make as a child.  After all, a can opener was the only sharp instrument required.

 

 

 

 

 

 

Canned pumpkin, heavy cream, a selection of warm spices and a couple of eggs combined in one bowl and poured into pastry magically filled the house with fragrant memories or dreams as it baked in the oven.

 

 

 

 

 

 

 

1,2,

 

 

 

 

 

 

 

and 3

 

 

 

 

 

 

 

The pastry is a perfect single crust recipe.

 

 

 

 

 

 

 

Real Simple pumpkin pie, sweetened exclusively with pure maple syrup is the easy, easy pie for me.  The result is a soft smoky footnote without an overly sweet finish.

 

 

 

 

 

 

 

Maple Pumpkin Pie--the grand finale with a dollop of perfectly placed puffy whipped cream.

Tip:  Slide a table knife into the center of the pie after an hour.  If it comes out clean--it is done!  A cracked pumpkin pie reveals a pie lovingly shaped and baked by you!

Print the recipe here.

Maple Pumpkin Pie

Ingredients

  • 1 piecrust, fitted into a 9-inch pie plate
  • 2 large eggs
  • 1 15-ounce can pure pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup pure maple syrup
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cloves

Instructions

  1. Preheat oven to 350 F. Place the pie plate on a foil-lined baking sheet.
  2. In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves.
  3. Pour the pumpkin mixture into the crust and bake until the center is set, 60-70 minutes.
  4. Let cool to room temperature before serving.
  5. Real Simple Magazine
http://cococooks.net/maple-pumpkin-pie/

 

 

6 Comments

  1. 11-25-2013

    I MUST make this pie for Thanksgiving! Sounds fabulous! Thanks for sharing just in time Peggy! This recipe is saved in my recipe file! Enjoy a wonderful Thanksgiving with your beautiful family!

    • 11-25-2013

      You will love it—I just had a piece for breakfast!

  2. 11-25-2013

    I am going to make this for sure, thank you for your presentation, it does make a difference to smell all the smells in your kitchen during the holidays. Thank you for the window into your childhood, HAPPY THANKSGIVING, to you and yours with love.

  3. 11-25-2013

    Well I made a Pumpkin Moose Pie with a chocolate crust. It had maple in it was a hit. Think I might try this to day!! Who knows yours just might beat mine out of the top spot!!! Similar mix of spices… Thanks Peggy…

  4. 11-27-2013

    Thank you for sharing! Katie Warenbrock and I made this pie for Thanksgiving! I roasted a pumpkin and used the flesh, but oops, forgot to puree it, so it might be a chunky pie… But I think it will still taste good!

  5. 12-2-2013

    I have to admit, I had to add a little extra brown sugar for the sweet toothes in my family! I love this simple recipe!

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