How to make Pumpkin Pie with Maple Whipped Cream

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Cut the butter and shortening into small cubes and transfer to the freezer for about 20 minutes to harden.

Place the flour, sugar, salt, and baking powder into the bowl of a food processor and pulse to combine.

Whisk the egg yolk, vinegar, and water together; add ice cubes just before making the dough and let it sit for a few minutes to get really cold.

Once the butter and shortening are firm, add half to the flour mixture and pulse on and off for about 45 seconds until the mixture looks crumbly.

Add the second half of the butter and shortening and pulse only six or seven times to avoid over mixing; larger pieces will give the crust its flakiness.

Transfer the mixture to a bowl and add about 3 tablespoons of the egg mixture, stirring gently with a fork.

If the dough is too dry, add a tablespoon of the egg mixture at a time until the right consistency is reached, likely needing about 4 to 6 tablespoons total.

Gather the dough, shape it into a round, wrap it in plastic, and chill in the refrigerator for about 30 minutes.

Flour the counter and dough, then roll it out until it's about an inch larger than the pie plate.

Fold the dough over the rolling pin and place it over the pie plate, trimming the edges if needed, leaving about an inch overhang.

Fold the dough underneath and crimp the sides; poke holes in the bottom and sides, then chill in the freezer for at least 30 minutes.

Preheat the oven to 325°F.

Cut a round of parchment and place it over the dough, filling it with beans or pie weights; bake for about 35 minutes until the crust starts to set around the edges.

Remove the beans and return the crust to the oven for about 20 to 25 minutes until cooked through and slightly golden; remove from the oven and set aside.

To make the filling, use a medium pot over low heat and add pumpkin puree, condensed milk, cream, spices, salt, and fresh nutmeg; whisk and bring to a gentle simmer.

Whisk the eggs in a separate bowl and secure it with a wet cloth; slowly pour in the pumpkin mixture to temper the eggs.

Once combined, pour the filling into the crust and bake for about 40 to 45 minutes, checking at 35 minutes; the center should still be a bit jiggly when done.

Let the pie cool completely after removing it from the oven.

To make the whipped cream, place the cream into a bowl along with your whisk and refrigerate to chill.

Whip the chilled cream slightly before adding maple syrup, then continue whisking until soft peaks form.

Slice the pie and serve with a dollop of the maple whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens