I’m about to tell you something that you probably don’t want to hear. Cover your ears eyes if you can’t handle disappointment.
Ready?
I don’t like pumpkin pie!
Not at all. I always thought I did and then one Thanksgiving I had a revelation. It reminds me of baby food in a pie crust. Appetizing, right? From that year on, I cut out pumpkin pie and doubled my intake of pecan pie to make up for it.
But as a blogger, I feel like I need to have an amazing pumpkin pie recipe since that’s what people are searching for this time of year. This one is perfection as far as baby food pies go. The maple is subtle but really adds another dimension to an otherwise simple pie. My husband said it’s the best pumpkin pie he’s ever had and the baby had a piece for breakfast (I know…) so if you like pumpkin pie, you will definitely love this!
(Do not be intimidated by the pie crust recipe calling for a food processor. If you don’t own one, just freeze the butter for a few minutes and then grate it over the flour mixture. You can use your hands or a fork to combine it from there. Just work quickly so the butter doesn’t melt.)
Pumpkin Maple Pie
For the crust:
- 1 ½ cups all-purpose flour
- 2 tablespoon sugar
- ¾ teaspoon salt
- 1 ¼ sticks (10 tablespoons very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces)
- 2 ½ tablespoons very cold (frozen is even better vegetable shortening, cut into 2 pieces)
- About ¼ cup ice water
For the pie:
- 2 eggs
- 1 15- ounce can pumpkin puree
- ½ cup heavy cream
- ½ cup milk
- ½ cup pure maple syrup
- ¾ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- pinch of cloves
- To make the crust:
- Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening care cut into the flour. Don’t overdo the mixing — what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 3 tablespoons of the water — add a little water and pulse once, add some more water, pulse again and keep going that way. then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.
- Shape the dough into a disk and wrap in plastic. Refrigerate the dough for at least 1 hour before rolling. (If your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)
- To roll out the dough: Have a buttered 9-inch pie plate at hand.
- You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. (I usually roll this dough out on the floured counter.) If you’re working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic or cover frequently so that it doesn’t roll into the dough and form creases.
- If you’ve got time, slide the rolled-out dough into the fridge for about 20 mins to rest and firm up.
- Fit the dough into the pie plate and, using a pair of scissors, cut the excess dough to a ¼- to ½-inch overhang. Fold the dough under itself, so that it hangs over the edge just a tad, and flute or pinch the crust to make a decorative edge. Alternatively, you can finish the crust by pressing it with the tines of a fork.
To make the pie:
- Set an oven rack in the lowest position and heat oven to 350F. Place the pie plate on a foil-lined baking sheet.
- In a large bowl, whisk together the eggs, pumpkin, cream, milk, maple syrup, cinnamon, ginger, salt, and cloves.
- Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 70 minutes. Let cool to room temperature before serving.
Sharmin says
Is there any way i can freeze the filling before putting it in the remade pie crust? And would i bake the remade pie crust 1st? or just put it all in together?
amanda says
I’m not sure about freezing it. When you freeze pumpkin, it defrosts very liquid-y and I’m afraid that would happen with the filling. It really comes together in a snap so you could throw it together last minute. There’s no need to bake the crust before filling.
Thanks for commenting! :)
Maria says
**Raising my hand too** I’m not a fan of pumpkin pie either!! This pie looks super yummy though and I would definitely have a slice…or two :)
.-= Maria´s last blog ..White Chocolate Chip and Cranberry Cookies =-.
Julia says
I’m pretty stoked on this pie. I freaking LOVE maple…not the biggest pumpkin pie fan either…It always seems like a waste of calories if I have a pecan pie I could eat instead. But with maple in it, well, I gotta give it a shot!!!
.-= Julia´s last blog ..Cranberry Orange Scones =-.
laura says
i don’t like pumpkin pie either! it’s the texture for me as well. :)
.-= laura´s last blog ..quickest cranberry bread =-.
nicole says
I don’t really like pumpkin pie either!! I eat it if I have it around since my BF loves it but I could completely do without it.
But I’ll have to make this for the BF and in the end give it a try.
Rosa says
That pumpkin pie is splendid! I love the texture of the filling.
Cheers,
Rosa
Roxan says
Haha, you totally remind me of my sister right now. I don’t know what her feelings are about pumpkin pie, but I do know that she hates bananas and oatmeal because it just makes her feel like an old person eating mushy food. I’m guessing pumpkin pie also falls into that category. You’re a trooper though, for making a pumpkin pie.
Melissa @ Made in Melissa's Kitchen says
I don’t like pumpkin pie either, blech! I like pumpkin though, so I am actually looking at a couple different trifle recipes to work the required pumpkin into our Thanksgiving meal.
.-= Melissa @ Made in Melissa’s Kitchen´s last blog ..Baked Fontina =-.
Kelly says
OMG…I need to close this blog page ASAP! haha! Pumpkin pie is my very favourite and I love maple syrup. If you don’t like pumpkin, try sweet potato pie…my husband loves it and hates pumpkin.
Rachel says
I’ve never heard of pumpkin pie described in that manner BUT it made me laugh… maybe because we were there not long ago (baby food) but I totally get it! And now I doubt I’ll ever be able to try and love pumpkin pie. I’m totally an apple pie fan but agree… I need a good recipe or two to share. Thanks Amanda :)
.-= Rachel´s last blog ..Slow Cooker White Chicken Chili =-.
Cassie says
I’m with you, Amanda! I love the flavor of pumpkin in lots of things, but pumpkin pie? Yeah, I’ll pass. The texture is too much like baby food, like you said. BUT, as far as baby food pies go…This one does look delicious. I love the addition of maple syrup.
.-= Cassie´s last blog ..Coffee Chocolate Chunk Muffins =-.