Maple Pumpkin Pie with Cream and Spice
A rich pumpkin pie sweetened with pure maple syrup and enhanced with warming cinnamon and pumpkin pie spice. Heavy cream creates a luxurious custard-like filling. Baked in a 9-inch pie crust until set, this dessert balances seasonal spices with the subtle sweetness of maple.
Ingredients
Instructions
- 1
Preheat oven to 350°F (350°F).
- 2
Prepare a 9-inch pie plate by spraying with nonstick cooking spray or rubbing with butter.
- 3
Line the pie plate with pie crust dough, crimping the edges, or follow pre-made crust instructions.
- 4
Whisk together cinnamon, pumpkin pie spice, and salt in a small bowl; set aside.
- 5
In a large bowl, whisk eggs until well mixed.
- 6
Add pumpkin puree to eggs and stir until blended.
- 7
Pour heavy cream into the pumpkin mixture and stir well.
- 8
Add maple syrup and mix thoroughly.
- 9
Add the spice mixture to the large bowl and mix until combined.
- 10
Gently pour filling into the pie crust.
- 11
Bake at 350°F for 60 to 70 minutes until set.
- 12
Cool on a rack for 2 hours.
Tips
Prepare homemade pumpkin puree and pie crust in advance if using.
Do not prebake the crust before adding filling.
Good to Know
Cover and refrigerate up to 3 days.
Prepare pie crust and pumpkin puree in advance. Assemble and bake on serving day.
Serve chilled or at room temperature, optionally with whipped cream.
Common Mistakes
Prebake the crust to avoid a soggy bottom; add filling to unbaked crust only.
Overmix the filling to avoid incorporating excess air and causing cracks.
Underbake the pie to avoid a runny custard center; bake full 60 to 70 minutes.