Rustic Maple Pumpkin Pie

🕒 Prep: 20 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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This Rustic Maple Pumpkin Pie is the perfect blend of warm spices and rich flavors, making it an autumn staple. With a hint of pure maple syrup, it brings a unique twist to the classic pumpkin pie, making it an irresistible treat for any gathering.

Ingredients for Rustic Maple Pumpkin Pie

Pumpkin puree forms the base of our pie, bringing that classic autumn flavor. Opt for pure pumpkin puree, not the pie filling, for the best results. The maple syrup adds a subtle sweetness and depth, while the heavy cream gives the filling a rich, creamy texture. Our eggs work to bind everything together, and a touch of vanilla extract enhances the overall flavor. The spice blend of cinnamon, ginger, nutmeg, and cloves offers warmth and complexity. A pinch of salt balances out the sweetness.

For the crust, all-purpose flour provides the structure. Cold unsalted butter is crucial for a flaky texture, while brown sugar adds a hint of sweetness. A dash of allspice in the crust echoes the filling's flavor. Finally, cold water helps bring the dough together without making it tough.

Tips & Tricks

  • Ensure your butter is very cold to achieve the flakiest crust.
  • If the edges of your crust are browning too quickly, cover them with foil halfway through baking.
  • For a more pronounced maple flavor, use a dark maple syrup.

Serving Suggestions

This pie pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For an extra touch, sprinkle some toasted pecans on top before serving. A warm mug of spiced cider or a glass of dessert wine can make for a delightful combination.

Frequently Asked Questions

Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. Just ensure it's pure pumpkin, not pumpkin pie filling.
How do I store leftovers?
Store any leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 4 days.
Can I freeze the pie?
Yes, you can freeze the baked pie. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

Rustic Maple Pumpkin Pie Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures it's ready to go once your pie is assembled. In a large bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth. This mixture should be well combined, with no streaks of egg or cream.

Next, move on to the crust. In a separate bowl, combine the flour, cubed butter, brown sugar, and allspice. Use a pastry cutter or your fingers to mix until the butter is the size of peas. Gradually add the cold water, one tablespoon at a time, mixing until a dough forms. Roll out the dough on a floured surface until it fits your 9-inch pie dish. Carefully transfer the rolled dough into the dish, pressing it gently into place.

Pour the pumpkin filling into the prepared crust, smoothing the top with a spatula. Place the pie in your preheated oven, and bake for 50-60 minutes. You'll know it's done when the filling is set and the crust is golden brown. Allow the pie to cool at room temperature for at least two hours before serving to let the flavors meld and the texture firm up.

Why You'll Love This Recipe

  • Features a homemade, buttery crust that's easy to make.
  • Uses pure maple syrup for a natural sweetness.
  • Perfect balance of spices for a warm, comforting flavor.
  • Ideal for autumn gatherings and festive occasions.

Ingredients

1 1/2 cups pumpkin puree
3/4 cup pure maple syrup
1/2 cup heavy cream
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup brown sugar
1/4 tsp ground allspice
1/4 cup cold water

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine pumpkin puree, maple syrup, heavy cream, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth.
3. In another bowl, mix flour, cubed butter, brown sugar, and allspice. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Gradually add cold water to the flour mixture, mixing until a dough forms. Roll out dough on a floured surface and transfer to a 9-inch pie dish.
5. Pour pumpkin filling into the prepared crust. Smooth the top with a spatula.
6. Bake in preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown.
7. Let the pie cool at room temperature for at least 2 hours before serving.

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