Homemade Pumpkin Pie with Maple Whipped Cream Recipe
This classic Pumpkin Pie recipe features a rich, creamy pumpkin filling made from fresh pumpkin puree or canned pumpkin, blended with warm spices and baked in a perfectly par-baked pie crust. Topped with luscious homemade maple whipped cream, it’s an ideal dessert for fall and holiday gatherings.
- Prep Time: 20 mins (plus 45 mins for roasting pumpkin and cooling)
- Cook Time: 1 hour (including par-baking crust and baking filling)
- Total Time: 1 hr 20 mins plus cooling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Pie Dough
- 1 single Perfect Pie Dough (recipe yields 2; use one for this pie)
For the Pumpkin Filling
- 2 cups pumpkin puree (from a fresh baking pumpkin or one 16 oz can)
- 1 cup natural brown sugar (such as Panela Organic Unrefined Cane Sugar)
- 1 & 1/2 tbsp pumpkin pie spice (or 2 tsp ground ginger, 2 tsp ground cinnamon, 1 tsp fresh grated nutmeg, 1/4 tsp ground cloves, 1/8 tsp ground black pepper)
- 1/2 tsp sea salt
- 2/3 cup heavy cream
- 2/3 cup whole milk
- 4 large eggs, lightly beaten
For the Maple Whipped Cream
- 1 & 1/3 cup heavy cream
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
Instructions
- Prepare the Pumpkin Puree: Preheat the oven to 400°F. Cut a fresh baking pumpkin in half and scoop out all the seeds (reserve seeds for roasting if desired). Place the pumpkin halves cut-side down on a parchment-lined baking sheet with 2 tablespoons of water. Roast for about 45 minutes until tender. Allow to cool, then scoop out the flesh and process it in a food processor until smooth and creamy, ensuring all seeds are removed.
- Make the Pumpkin Pie Filling: In a saucepan, combine 2 cups of pumpkin puree, brown sugar, pumpkin pie spice, and sea salt. Cook over medium heat for about 5 minutes until the mixture thickens slightly. Whisk in the heavy cream and whole milk, then simmer gently until fully incorporated. Remove from heat and let cool slightly before whisking in the lightly beaten eggs thoroughly.
- Bake the Pie: Roll out and par-bake your pie crust according to your Perfect Pie Dough recipe. Pour the pumpkin filling into the prepared crust. Place the pie on the lowest rack of the oven and bake at 375°F for 50-60 minutes. The pie is done when the edges are lightly cracked and the center jiggles slightly. Use a pie shield to prevent crust edges from over-browning. Check doneness every 5 minutes during the last 10 minutes due to oven variability.
- Cool Before Serving: Let the baked pie cool completely on a wire rack for at least two hours before slicing. This resting time helps the filling set properly.
- Prepare Maple Whipped Cream: In a chilled bowl, whip 1 & 1/3 cups heavy cream until soft peaks form using a mixer or whisk. Add 2 tablespoons pure maple syrup and 1 teaspoon vanilla extract, continuing to whip until stiff peaks form. Be careful not to overwhip to avoid turning the cream into butter.
- Serve: Slice the cooled pumpkin pie and garnish each slice with a generous dollop of maple whipped cream and a light dusting of pumpkin pie spice.
Notes
- Using fresh pumpkin puree enhances the flavor and texture greatly but canned pumpkin is a convenient alternative.
- A pie shield or foil placed around the crust edges prevents over-browning during baking.
- Whip the cream just until stiff peaks form to achieve the perfect consistency for the maple whipped cream.
- Roast pumpkin seeds separately for a crunchy snack or garnish.
- Allow pie to cool fully to ensure clean slicing and optimal texture.
