Homemade Pumpkin Pie with Maple Whipped Cream

The perfect Fall Dessert, Homemade Pumpkin Pie. A brown sugar pie crust, tasty spiced Pumpkin filling and a maple whipped cream topping makes this the ultimate dessert.

It’s been quite a while since I made a Pumpkin Pie, years in fact. I was always the pie maker in the family when it came to get togethers.

So every Thanksgiving I would make this delicious Pumpkin Pie and it was one of everyone’s favourite. Back then I served the pie with a simple whipped cream and a classic pie dough. Sometimes homemade pie crust or store bought.

But this time I decided my Brown Sugar Pie Dough and a little Maple Syrup Whipped Cream could only make it better!

Recipe Ingredients

• Pie crust – homemade or store bought – I like to use my Brown Sugar Pie Dough but my Easy Homemade Pie Dough is another delicious option.
• Eggs – 2 large eggs
• Pumpkin puree – either Homemade Puree or canned (not pumpkin pie filling)
• Cream – whole, heavy or whipping cream at least 30% fat content
• Sugar – brown sugar
• Pumpkin spice
• Salt

Maple Whipped Cream

• Cream – whole, heavy or whipping cream at least 30% fat content
• Maple syrup

For the Pumpkin Puree, you can either make your own fresh pumpkin Puree or buy canned pumpkin, just make sure it is only pumpkin with no additions.

The best pumpkin for pie

If you are making your own pumpkin puree then you will want to use pie pumpkins also known as sugar or sweet pumpkins. They are usually smaller and round.

How to make Pumpkin Pie

While the dough is chilling make the filling. In a large bowl beat the eggs slightly on medium speed, then add the pumpkin, cream, sugar, pumpkin pie spice and salt. Beat to combine.

Roll the dough (half the recipe)  to 1/8″ thickness and carefully fit it into the prepared pie dish. Trim and crimp the edges. Prick the bottom of the dough with a fork, and add the pumpkin pie filling.

Bake for 15 minutes at 425F then lower the temperature to 350F (180C) and bake for an additional 35 minutes. Use the pointed tip of a knife to check for doneness (when it comes out clean the pie is done).

Let cool completely before topping with Maple Whipped Cream.

Different toppings for Pumpkin Pie

I like a big dollop of whipped cream, especially if it’s flavored with maple syrup, although plain is good too. Or how about topping with chopped nuts, such as pecans, walnuts or hazelnuts or even a drizzle of Homemade Caramel Sauce.

I happened to bring a small container of Pumpkin Spice back with me from Toronto on my last visit but you can easily make your own. As long as you have ground cinnamon, ginger, nutmeg, allspice and cloves.

Make sure to keep it in an air tight container in a dry area. It will keep for up to 6 months.

How to store the Pumpkin Pie

Any leftover pie should be well covered and or placed in an air tight container. It will keep for up to 3-4 days in the refrigerator. If you are making the pie ahead of time and don’t plan on eating it within 2 hours it should be covered and refrigerated until serving.

How to freeze it

Pumpkin Pie can also be frozen, just bake let it cool completely, then wrap it well in plastic wrap. Place it in a freezer safe bag. It will keep for up to 1 month in the freezer.

Be sure to thaw the Pie in the fridge to keep the filling from running which can cause a soggy crust.

So if Homemade Pumpkin Pie is your thing for Thanksgiving or just a Delicious way to celebrate the Fall, I hope you give this recipe a try and let me know what you think.

And of course don’t forget the Maple Whipped Cream! Enjoy.

More Delicious Pumpkin Recipes

• Pumpkin Baci di Dama with Mascarpone Filling
• Maple Glazed Pumpkin Cinnamon Cake
• Creamy Pumpkin Pasta Sauce
• Easy Homemade Pumpkin Gelato

Updated from September 3, 2018.