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.
Servings: 8 servings
Calories: 493kcal
Ingredients
- 1 Brown Sugar Pie crust
PUMPKIN PIE FILLING
- 2 eggs
- 1½ cups pumpkin puree (just pumpkin no additives)
- 1¼ cup whole / whipping cream
- 1 cup brown sugar (packed)
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon salt
MAPLE WHIPPED CREAM
- 1¼ 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 / 23cm pie dish.
- Roll the dough (half the recipe) to ⅛" 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 / 218C 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: 493kcal | Carbohydrates: 36g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 142mg | Sodium: 127mg | Potassium: 213mg | Fiber: 1g | Sugar: 31g | Vitamin A: 8300IU | Vitamin C: 2.4mg | Calcium: 96mg | Iron: 1.1mg