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Home » Most Posts » Homemade Pumpkin Pie with Maple Whipped Cream

Homemade Pumpkin Pie with Maple Whipped Cream

By: Rosemary Published: November 7, 2022 Updated on: November 7, 2022

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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.

Pie with a slice on a white plate.

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!

Table of Contents

  • Recipe Ingredients
      • Maple Whipped Cream
  • The best pumpkin for pie
  • How to make Pumpkin Pie
      • Never Miss a Recipe!
  • Different toppings for Pumpkin Pie
  • How to store the Pumpkin Pie
  • How to freeze it
  • More Delicious Pumpkin Recipes
  • Homemade Pumpkin Pie with Maple Whipped Cream
    • Ingredients US CustomaryMetric 1x2x3x
      • PUMPKIN PIE FILLING
      • MAPLE WHIPPED CREAM
    • Instructions 
      • PUMPKIN PIE FILLING
      • MAPLE WHIPPED CREAM
      • **This pie used half the recipe, the remaining dough can be frozen for future use.
    • Notes
    • Nutrition

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
Ingredients for the pie.

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.

A piece of pie on a white plate.

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.

Making the filling in a silver bowl.

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.

the pie crust with the filling added.
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    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).

    The baked pie.

    Let cool completely before topping with Maple Whipped Cream.

    The whipped cream topping mixed in a silver bowl.

    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.

    A slice of pie with whipped cream on top.

    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.

    A slice of pie on a white plate.

    More Delicious Pumpkin Recipes

    • Pumpkin Baci di Dama with Mascarpone Filling
    • Maple Glazed Pumpkin Cinnamon Cake
    • Creamy Pumpkin Pasta Sauce
    • Easy Homemade Pumpkin Gelato
    A slice of pie with whipped cream on top.

    Homemade Pumpkin Pie with Maple Whipped Cream

    Rosemary Molloy
    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. 
    5 from 9 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Chilling time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Desserts
    Cuisine American
    Servings 8 servings
    Calories 493 kcal

    Ingredients
     
     

    • 1 Brown Sugar Pie crust

    PUMPKIN PIE FILLING

    • 2 eggs
    • 1 1/2 cups pumpkin puree (just pumpkin no additives)
    • 1 1/4 cup whole / whipping cream
    • 1 cup brown sugar (packed)
    • 3/4 teaspoon pumpkin pie spice
    • 1/4 teaspoon salt

    MAPLE WHIPPED CREAM

    • 1 1/4 cups whole / whipping cream
    • 2 tablespoons maple syrup (real maple syrup not pancake syrup)

    Instructions
     

    • Make the Brown Sugar Pie Crust**.

    PUMPKIN PIE FILLING

    • 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.
    • Pre-heat oven to 425F (220C), lightly grease and flour a 9 inch pie dish.
    • 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.  Enjoy.

    MAPLE WHIPPED CREAM

    • In a medium bowl, whip the cream until soft peaks form, then slowly add the maple syrup and continue to beat until stiff. 

    **This pie used half the recipe, the remaining dough can be frozen for future use.

      Notes

      If you prefer a plain crust then this Easy Homemade Pie Dough , is a great choice or even your favourite store bought is a good idea too.
      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.
      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.

      Nutrition

      Calories: 493kcalCarbohydrates: 36gProtein: 3gFat: 28gSaturated Fat: 17gCholesterol: 142mgSodium: 127mgPotassium: 213mgFiber: 1gSugar: 31gVitamin A: 8300IUVitamin C: 2.4mgCalcium: 96mgIron: 1.1mg
      Keyword Easy Pumpkin pie, homemade pumpkin pie recipe, pumpkie pie, pumpkin pie recipe
      Tried this recipe?Let us know how it was!

      Updated from September 3, 2018.

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        Desserts, Fall/Winter, Most Posts, Tarts & Pies, Thanksgiving, Vegetables

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        1. Diana Lopes says

          September 6, 2018 at 7:46 pm

          5 stars
          Yey, pumpkin recipes are back! Can’t wait to see what’s new this year!

          Reply
          • Rosemary says

            September 6, 2018 at 8:17 pm

            Hi Diana, yes I have a few coming out. Apples too, I can’t forget apples. 🙂

            Reply
        2. Lauren says

          September 5, 2018 at 7:58 pm

          5 stars
          I think the brown sugar crust and maple whipped cream are genius! 🍁

          Reply
          • Rosemary says

            September 5, 2018 at 8:11 pm

            Hi Lauren, thanks so much. It sure tasted good. 🙂

            Reply
        3. Lane says

          September 5, 2018 at 4:51 pm

          5 stars
          Pumpkin pie is my son’s favorite! This is going to make his day! And the maple whipped cream is over the top!

          Reply
          • Rosemary says

            September 5, 2018 at 6:37 pm

            Hi Lane, thanks so much, I hope he enjoys it.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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