Pumpkin Pie with Maple Whipped Cream

Nothing says autumn quite like a delicious pumpkin pie topped with fluffy maple whipped cream. This classic dessert is a beloved staple at Thanksgiving dinners and festive fall gatherings. With a buttery, flaky crust and a spiced filling, its the perfect sweet ending to your meal. Follow this detailed recipe to create a pumpkin pie thats sure to impress your family and friends.

Preparation Time

Preparation Time: 25 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 25 minutes

Ingredients

For the Pie Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• ½ cup unsalted butter, chilled and cubed
• 4 to 5 tablespoons ice water

For the Pumpkin Filling:

• 1 can (15 oz) pumpkin puree
• ¾ cup packed light brown sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• 3 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 teaspoon vanilla extract

For the Maple Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract

Equipment

• Mixing bowls
• Measuring cups and spoons
• Rolling pin
• Pie dish (9-inch)
• Electric mixer or whisk
• Oven

Step-by-Step Instructions

1. Prepare the Pie Crust

1. In a medium bowl, mix together the flour, salt, and sugar.
2. Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven

Preheat your oven to 425°F (220°C). This initial high temperature will help the crust achieve a crispy texture.

3. Roll Out the Dough

1. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
2. Transfer the dough to a 9-inch pie dish, gently pressing it into the edges. Trim any excess dough hanging over the edges.
3. Use a fork to poke holes in the bottom of the crust, which will prevent bubbling.

4. Pre-bake the Crust

1. Place the pie crust in the oven and bake for about 10 minutes, or until lightly golden. Remove from the oven and let cool slightly.

5. Prepare the Pumpkin Filling

1. In a large mixing bowl, combine the pumpkin puree, brown sugar, salt, cinnamon, ginger, nutmeg, and allspice. Mix well until the sugar is fully dissolved.
2. Add the eggs, and mix until fully incorporated.
3. Finally, stir in the heavy cream, milk, and vanilla extract until the mixture is smooth.

6. Pour the Filling into the Crust

Carefully pour the pumpkin filling into the pre-baked crust, spreading it evenly.

7. Bake the Pumpkin Pie

1. Bake the pie in the preheated oven for 15 minutes.
2. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until a knife inserted near the center comes out clean.
3. If the crust edges begin to brown too much, cover them with foil to prevent burning.

8. Cool the Pie

Once baked, remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to set properly.

9. Make the Maple Whipped Cream

1. In a mixing bowl, beat the heavy whipping cream, maple syrup, and vanilla extract until soft peaks form.
2. Be careful not to overbeat, as you want a light, fluffy texture.

10. Serve and Enjoy

Once the pumpkin pie is completely cool, slice and serve with generous dollops of maple whipped cream on top. Enjoy your homemade pumpkin pie with family and friends!

Variations

• Spiced Pumpkin Pie: Add a pinch of cayenne pepper for a hint of heat.
• Gingersnap Crust: Substitute the pie crust with crushed gingersnap cookies mixed with melted butter for an added flavor.
• Vegan Option: Use a vegan pie crust and substitute eggs with flaxseed meal combined with water or silken tofu.

Storage

To store the pumpkin pie, cover it loosely with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. The pie can also be frozen for longer storage; wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be kept in the freezer for up to 2 months.

Serving Suggestions

Serve your pumpkin pie chilled or at room temperature, accompanied by:

• Extra maple whipped cream on the side.
• Caramel sauce drizzled on top.
• A sprinkle of toasted pecans for added texture.

For the ultimate indulgence, pair it with a cup of warm spiced cider or a scoop of vanilla ice cream.

This pumpkin pie with maple whipped cream recipe not only captures the essence of fall but also brings warmth and comfort to any dessert table. Try it today and share the delightful flavors with your loved ones!