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.

Homemade Pumpkin Pie

THIS MONTH FOR MY LITTLE GET TOGETHER WITH MY THREE BLOGGER FRIENDS WE DECIDED TO CELEBRATE THIS MONTH WITH PIES.

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.

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

Pie crust and pie filling.

Pumpkin Pie ready for baking.

How to make Pumpkin Pie

Beat eggs lightly and add the Pumpkin Puree, you can either make your own Puree or buy canned, just make sure it is only pumpkin with no additions.

Mix in the cream, make sure it’s whole or whipping cream, the brown sugar, salt and pumpkin spice.  Then pour it into the unbaked pie crust and bake.

Serve it with a dollop or two of Whipped Cream.

Pumpkin Pie can also be frozen, just bake let it cool, then wrap it well and freeze for up to a month.

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

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.

How to Make Homemade Pumpkin Spice

Mix together 2 teaspoons cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg (this can be double or tripled if you want).

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

More Delicious Pumpkin Recipes

Pumpkin Baci di Dama with Mascarpone Filling

Maple Glazed Pumpkin Cinnamon Cake

Creamy Pumpkin Pasta Sauce

Easy Homemade Pumpkin Gelato

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.

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5 from 3 votes

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. 

Course Desserts

Cuisine American

Keyword Easy Pumpkin pie, homemade pumpkin pie recipe

Prep Time 20 minutes

Cook Time 50 minutes

Chilling time 1 hour

Total Time 1 hour 10 minutes

Servings 8 servings

Calories 493kcal

Author Rosemary Molloy / An Italian in my Kitchen

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)

US Customary - Metric

Instructions

• Make the Brown Sugar Pie Crust**.

PUMPKIN PIE FILLING

• While the dough is chilling make the filling.  In a large bowl beat 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.

Nutrition

Calories: 493kcal | Carbohydrates: 36g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 142mg | Sodium: 127mg | Potassium: 213mg | Fiber: 1g | Sugar: 31g | Vitamin A: 166% | Vitamin C: 2.9% | Calcium: 9.6% | Iron: 5.9%

Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

THE TASTE CREATIONS BLOG HOP HAPPENS ON THE 1ST MONDAY OF EVERY MONTH. EVERY MONTH, MYSELF AND 3 OTHER BLOGGERS CHALLENGE OURSELVES TO MAKE SOMETHING WITH A CHOSEN INGREDIENT. HOPE YOU WILL CHECK OUT THEIR DELICIOUS RECIPES TOO.  AND HAVE A GREAT WEEK EVERYONE!

TERRI AT OUR GOOD LIFE – Old Fashioned Peach Pie

NIKKI AT TIKKIDO – Cherry Pie Recipe

LAUREN AT MOM HOME GUIDE –  Chocolate Pretzel Pie

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