Ingredients
Scale
- 1 unbaked round of pie dough
- 15 oz pumpkin puree
- 225 g (about ¾ cup) pure maple syrup
- 3 large eggs
- 12 oz evaporated milk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp Kosher salt
- Optional: Maple-dusted pie crust leaves, 1 tbsp melted butter, 1–2 tbsp maple sugar
- Optional: Maple whipped toasted cream, 2 cups toasted cream, 2 tbsp maple syrup
Instructions
- For the crust: Roll dough into 12-inch round and place into 9–9½ inch pie pan. Dock bottom with fork. Chill if needed. Optionally par-bake at 425°F / 220°C for 12–15 mins with pie weights, remove weights and parchment, cool slightly.
- For filling: Whisk pumpkin puree, maple syrup, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Pour into prepared pie crust.
- Bake pie: If par-baked, reduce oven to 350°F / 175°C and bake 40–45 mins. If not par-baked, bake at 425°F / 220°C for 15 mins, then 350°F / 175°C for 40–45 mins. Use foil on edges if browning too fast. Center should be slightly jiggly.
- Optional maple sugar-dusted leaves: Cut leaf shapes from pie dough, brush with butter, sprinkle with maple sugar, bake 10–12 mins until lightly golden.
- Optional maple whipped toasted cream: Whip chilled toasted cream with maple syrup until thick and fluffy. Serve immediately to avoid separation.
Notes
Nutrition and preparation notes included above. Pie is best served with optional toppings fresh.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American