Best Maple Pumpkin Pie Recipes

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BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM



Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream image

Provided by Bobby Flay

Categories     dessert

Yield 1 (10-inch) pie, 6 to 8 servings

Number Of Ingredients 29

1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 1/2 cups canned pumpkin puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
Bourbon-Maple Whipped Cream (recipe follows), for serving
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon

Steps:

  • To make the cinnamon crunch, preheat the oven to 350 degrees F.
  • Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
  • To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
  • Reduce the oven temperature to 300 degrees F.
  • To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
  • Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
  • Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
  • Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY



Pumpkin Pie With Maple Pecan Crumble Recipe by Tasty image

Here's what you need: pumpkin puree, ground cinnamon, nutmeg, ground cloves, ground ginger, salt, eggs, maple syrup, heavy cream, vanilla, pie crust, pecan, maple syrup, salt

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

15 oz pumpkin puree, 1 can
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
½ cup maple syrup
1 cup heavy cream
1 teaspoon vanilla
1 pie crust, prepared
1 ½ cups pecan
¼ cup maple syrup, plus 1 tablespoon
½ teaspoon salt

Steps:

  • Preheat oven to 425˚F (215˚C).
  • In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
  • Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
  • Place the pie crust in a 9-inch (23 cm) pie pan and shape.
  • Carefully pour pie filling into pan.
  • Bake for 15 minutes at 425˚F (215˚C).
  • Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
  • For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
  • Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
  • Once cooled, crush the caramelized pecans in a plastic bag.
  • Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 17 grams

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

2 large eggs
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Dough for single-crust pie
MAPLE WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice
Chopped pecans, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

Nutrition Facts : Calories 489 calories, Fat 26g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 290mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.

EASY MAPLE PUMPKIN PIE



Easy Maple Pumpkin Pie image

I made the mistake of making this maple pumpkin pie for Thanksgiving 10 years ago. I have never been allowed to make anything else! My family loves it!

Provided by KGeorge

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
1 cup evaporated milk
1 cup canned pumpkin
¾ cup white sugar
3 eggs
¼ cup maple syrup
¼ teaspoon maple-flavored extract
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
  • Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 41.8 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 4 g, Sodium 396.7 mg, Sugar 29.1 g

PUMPKIN PIE WITH BOURBON-MAPLE WHIPPED CREAM AND CINNAMON CRUNCH



Pumpkin Pie with Bourbon-Maple Whipped Cream and Cinnamon Crunch image

"A graham cracker crust is almost foolproof, and its sweetness goes really well with the pumpkin," says Bobby.

Provided by Bobby Flay

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 27

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons cold unsalted butter, cut into small cubes
2 cups graham cracker crumbs
1 stick unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
3 large eggs, plus 3 egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 1/2 cups canned pumpkin puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons pure vanilla extract)
3 tablespoons unsalted butter, melted
1 1/4 cups cold heavy cream
1/2 vanilla bean, split lengthwise, seeds scraped out
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon

Steps:

  • Make the cinnamon crunch: Preheat the oven to 350 degrees F. Combine the flour, oats, light muscovado sugar and cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
  • Make the crust: Combine the graham cracker crumbs, melted butter and cinnamon in a bowl and mix until combined. Press evenly into the bottom and up the sides of a 10-inch pie plate. Brush with the beaten egg. Bake until golden brown and firm, about 12 minutes. Let cool on a rack.
  • Reduce the oven temperature to 300 degrees F. Make the filling: Whisk the eggs, egg yolks, dark muscovado sugar, granulated sugar and molasses in a medium bowl. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. Whisk in the heavy cream, milk and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the melted butter.
  • Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, about 2 hours.
  • Make the whipped cream: Combine the heavy cream, vanilla seeds, maple syrup and bourbon, to taste, in a large chilled bowl and whip until soft peaks form. Top the pie with the whipped cream and cinnamon crunch.
  • Top off your feast with one (or more!) of these tasty pies.

MAPLE PECAN PUMPKIN PIE



Maple Pecan Pumpkin Pie image

A hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream makes traditional pumpkin pie extra ordinary. Land-O-Lakes Cookbook.

Provided by daisygrl64

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

1 single crust pie pastry
16 ounces pumpkin
1/4 cup sugar
2 eggs, slightly beaten
1 cup whipped cream
1/2 cup pure maple syrup or 1/2 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup pecan halves
2 tablespoons pure maple syrup or 2 tablespoons maple syrup
1/2 cup whipping cream
1 tablespoon pure maple syrup or 1 tablespoon maple syrup

Steps:

  • heat oven to 375*F.
  • line a 9" pie pan with pastry, crimp or flute crust, set aside.
  • in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
  • pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
  • remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
  • arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
  • in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
  • gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
  • serve pie with whipped cream.

BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM



Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream image

Categories     Bourbon     Bake     Pumpkin     Cinnamon

Yield 1 (10-inch) pie

Number Of Ingredients 33

Cinnamon Crunch
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold
Crust
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
Filling
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 1/2 cups canned pumpkin puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
Bourbon-Maple Whipped Cream (recipe follows), for serving
Bourbon-Maple Whipped Cream
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon, to taste

Steps:

  • To make the cinnamon crunch, preheat the oven to 350°F.
  • Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
  • To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
  • Reduce the oven temperature to 300°F.
  • To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
  • Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
  • Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
  • Bourbon-Maple Whipped Cream
  • Combine the cream, vanilla seeds, maple syrup, and bourbon in a large chilled bowl, and whip until soft peaks form.

MICHELE ALBANO'S MAPLE PUMPKIN PIE WITH PECAN STREUSEL



Michele Albano's Maple Pumpkin Pie with Pecan Streusel image

Provided by Food Network

Categories     dessert

Yield 1 (9-inch pie), 6 to 8 servings

Number Of Ingredients 23

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon fine salt
1/2 cup solid vegetable shortening, very cold
1 to 2 tablespoons heavy cream, for brushing
3/4 cup pecans, toasted and chopped
1/4 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, diced, cold
2 cups pumpkin puree, preferably fresh
2 tablespoons all-purpose flour
1/3 cup firmly packed dark brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 1/4 cups heavy cream
1 cup Grade B maple syrup
3 large eggs, beaten
Maple Whipped Cream (recipe follows), for serving
2 cups heavy cream
1/3 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 cup Grade B maple syrup, or to taste

Steps:

  • To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
  • While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
  • Preheat the oven to 425 degrees F.
  • Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
  • To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
  • Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
  • Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.
  • Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
  • Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.

MAPLE SUGAR PUMPKIN PIE



Maple Sugar Pumpkin Pie image

We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. -Martha Boudah, Essex Center, Vermont

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 tablespoon butter, softened
1 cup sugar
1 cup 2% milk
2 tablespoons maple syrup
2 large eggs, room temperature
Dough for single-crust pie
Whipped cream, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, combine the first 10 ingredients. Pour into the crust. Bake for 15 minutes. Reduce heat to 350° and continue baking until a knife inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.

Nutrition Facts : Calories 308 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 148mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

A quick and east Maple Pumpkin Pie recipe

Categories     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Chill     Potluck     Maple Syrup     Gourmet

Number Of Ingredients 11

2 recipes pastry dough
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1 cup Grade B maple syrup*
2 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
*available at some specialty foods shops

Steps:

  • On a lightly floured surface with a floured rolling pin roll out two thirds dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
  • Preheat oven to 375° F.
  • On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a 2-inch leaf-shaped cutter cut out 16 leaves. Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes.
  • Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes. Transfer leaves to a rack and cool. Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
  • In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
  • Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.
  • Garnish pie with pastry leaves just before serving.

CLASSIC PUMPKIN PIE WITH PECAN & MAPLE CREAM



Classic pumpkin pie with pecan & maple cream image

A great way to use up any pumpkin from your lantern carving

Provided by Barney Desmazery

Time 1h35m

Number Of Ingredients 12

550g piece pumpkin , peeled and cut into chunks
500g pack shortcrust pastry
175g light muscovado sugar
2 eggs
142ml pot double cream
1 tsp cinnamon
1 tsp allspice
1 tsp ground ginger
small grating of nutmeg
142ml tub double cream
5 tbsp maple syrup
25g pecan , finely chopped

Steps:

  • Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
  • On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.
  • Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.
  • Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.

Nutrition Facts : Calories 624 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 30 grams sugar, Protein 7 grams protein, Sodium 0.73 milligram of sodium

MAPLE-PUMPKIN PIE WITH WALNUT CRUMBLE AND MAPLE MERINGUE IN GINGERBREAD CRUST



Maple-Pumpkin Pie with Walnut Crumble and Maple Meringue in Gingerbread Crust image

This pumpkin pie is sweetened with maple syrup, topped with a walnut crumble and maple Italian meringue, all nestled inside of a gingerbread pie crust.

Provided by SirFunchalot

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h15m

Yield 12

Number Of Ingredients 31

1 ½ cups all-purpose flour
½ cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground allspice
½ cup chilled butter, cut into pieces
2 tablespoons cold water
1 tablespoon unsulfured molasses
1 ½ cups pumpkin puree
¾ cup packed dark brown sugar
1 ¼ teaspoons ground cinnamon
1 teaspoon cornstarch
¾ teaspoon ground ginger
½ teaspoon kosher salt
½ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
1 cup heavy cream
3 large eggs, lightly beaten
⅔ cup pure maple syrup
½ teaspoon vanilla extract
1 ½ cups firmly packed brown sugar
½ cup all-purpose flour
3 tablespoons butter
½ teaspoon ground cinnamon
½ cup chopped walnuts
½ cup pure maple syrup
2 extra-large egg whites
1 tablespoon white sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using your fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
  • Bake in the preheated oven until lightly golden, 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
  • Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in cream, eggs, syrup, and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
  • Bake in the lower third of the hot oven until center of the pie is almost set, 50 minutes to 1 hour.
  • Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
  • Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
  • Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
  • Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form, about 2 minutes.
  • Check the syrup and when the temperature reaches 238 degrees F (114 degrees C), reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny, an additional 3 to 4 minutes.
  • Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown, 1 to 2 minutes.
  • Serve chilled or at room temperature.

Nutrition Facts : Calories 585.4 calories, Carbohydrate 93.1 g, Cholesterol 101.6 mg, Fat 22.7 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.1 g, Sodium 418.9 mg, Sugar 70.5 g

MAPLE WALNUT PUMPKIN PIE



Maple Walnut Pumpkin Pie image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

1 (15 oz.) can pumpkin (about 2 cups)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 tsp. maple flavoring
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 (8- or 9-inch) prepared graham cracker or baked pie crust
1/3 cup firmly packed brown sugar
1/3 cup Pillsbury BEST® All Purpose Flour
1/2 tsp. ground cinnamon
3 tbsps. cold butter
1/2 cup chopped walnuts

Steps:

  • HEAT oven to 425 degrees F. Combine pumpkin, sweetened condensed milk, eggs, maple flavoring, cinnamon, salt, ginger and nutmeg in large bowl. Mix well. Pour into pie crust.
  • BAKE 15 minutes. Reduce oven temperature to 350 degrees F. Bake an additional 30 minutes.
  • COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Remove pie from oven. Top evenly with crumb mixture.
  • BAKE an additional 10 minutes. Cool. Garnish as desired.

MAPLE-PECAN-PUMPKIN CHIFFON PIE



Maple-Pecan-Pumpkin Chiffon Pie image

Make and share this Maple-Pecan-Pumpkin Chiffon Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 19

1 (9 1/2 inch) graham cracker crust
3 tablespoons Amaretto
1 tablespoon water
1 (1/4 ounce) envelope unflavored gelatin
1 cup whole milk
4 large egg yolks
1/2 cup firmly packed light brown sugar
1/4 cup pure maple syrup
1 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup cold whipping cream
2 large egg whites, at room temperature
1 tablespoon sugar
1/2 cup chopped pecans
pecan halves
whipped cream

Steps:

  • Refrigerate pie crust until ready to use.
  • In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
  • In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
  • Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
  • Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
  • Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
  • Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
  • In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
  • Add the whites and about 1/3 of the whipped cream to the chilling.
  • Fold gently until evenly combined.
  • Add the remaining whipped cream and fold again until evenly mixed.
  • Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
  • Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
  • To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.

PUMPKIN MAPLE PIE SUPREME



Pumpkin Maple Pie Supreme image

The first pumpkin pies were nothing like we make today. The most available sweetener was maple syrup, REAL maple syrup. I decided to try adding that to these pies and what a difference! This is my husband's favorite pie, using actual pumpkins that we grow. Using REAL maple syrup is key to the flavor. For extra special times, I serve with maple-sweetened whipped cream.

Provided by CAROLEALANA

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h30m

Yield 8

Number Of Ingredients 13

1 small sugar pumpkin
¾ cup packed brown sugar
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground allspice
½ teaspoon salt
⅔ cup real maple syrup
1 ¼ cups half-and-half cream
1 teaspoon all-purpose flour
3 eggs
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 54.5 g, Cholesterol 83.7 mg, Fat 14 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 5.3 g, Sodium 313 mg, Sugar 36.8 g

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

Provided by Suzanne Hamlin

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 1-pound can unsweetened pumpkin puree
1/2 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons Cognac or brandy
2 large eggs
1/2 cup cream
1 9-inch metal pie tin lined with pastry

Steps:

  • Preheat oven to 425 degrees.
  • In a large bowl, mix together the pumpkin and maple syrup. Whisk in the cinnamon, ginger, nutmeg, salt and Cognac or brandy, mixing well. In a small bowl lightly beat the eggs and stir in the cream. Mix the egg and cream mixture with the pumpkin.
  • Prick the pie crust all over the bottom with the tines of a fork. Pour the filling into the crust, put the pie tin on a flat baking sheet and bake on the lower level of the oven for 15 minutes. Turn the heat down to 350 degrees and continue to bake for 30 to 40 more minutes, until filling has set. Remove to a rack, and cool to warm or room temperature. Serve with whipped cream, creme fraiche, vanilla, caramel or rum raisin ice cream.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 116 milligrams, Sugar 14 grams, TransFat 0 grams

BRûLéED BOURBON-MAPLE PUMPKIN PIE



Brûléed Bourbon-Maple Pumpkin Pie image

This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.

Provided by Kierin Baldwin

Categories     Bourbon     Dessert     Bake     Christmas     Thanksgiving     Pumpkin     Fall     Christmas Eve     Potluck     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 27

Chocolate pie dough:
1/4 cup plus 1 tablespoon Dutch-process unsweetened cocoa powder
3 1/2 tablespoons granulated sugar
1 teaspoon kosher salt
1 1/4 cups plus 1 tablespoon all-purpose flour plus more for dusting
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2 tablespoons chilled vegetable shortening, cut into pieces
1 large egg yolk
1/2 teaspoon apple cider vinegar
Filling and assembly:
All-purpose flour (for dusting)
4 large eggs
1 15-ounce can pure pumpkin purée
1/4 cup sour cream
2 tablespoons bourbon
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground mace (optional)
3/4 cup pure maple syrup, preferably grade B
1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons granulated sugar
Special Equipment
A kitchen torch

Steps:

  • For chocolate pie dough:
  • Pulse cocoa powder, granulated sugar, salt, and 1 1/4 cups plus 1 tablespoon flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
  • Whisk egg yolk, vinegar, and 1/4 cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
  • Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into a 1"-thick disk. Wrap in plastic; chill at least 1 hour.
  • DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.
  • For filling and assembly:
  • Roll out disk of dough on a lightly floured surface into a 14" round. Transfer to a 9" pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1" overhang. Fold overhang under and crimp edge. Chill in freezer 15 minutes.
  • Place a rack in middle of oven and preheat to 350°F. Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edge, about 20 minutes. Remove paper and weights and bake until surface of crust looks dry, 5-10 minutes. Brush bottom and sides of crust with 1 beaten egg. Return to oven and bake until dry and set, about 3 minutes longer. (Brushing crust with egg and baking will prevent a soggy crust.)
  • Whisk pumpkin purée, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, if using, and remaining 3 eggs in a large bowl; set aside.
  • Pour maple syrup into a small saucepan; scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes. Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth. Gradually whisk hot maple cream into pumpkin mixture.
  • Place pie dish on a rimmed baking sheet and pour in filling. Bake pie, rotating halfway through, until set around edge but center barely jiggles, 50-60 minutes. Transfer pie dish to a wire rack and let pie cool.
  • Just before serving, sprinkle pie with granulated sugar and, using a kitchen torch, brûlée until sugar is melted and dark brown.
  • DO AHEAD: Pie can be baked 1 day ahead (do not brûlée). Cover and chill.

MAPLE-PUMPKIN PIE



Maple-Pumpkin Pie image

This year, indulge your family and friends in a traditional pie made with healthier, more flavorful ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h30m

Number Of Ingredients 15

2/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold butter, cut into pieces
2 teaspoons cider vinegar
2 tablespoons ice water
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup pure maple syrup
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup reduced-fat sour cream
4 teaspoons to 2 tablespoons sugar

Steps:

  • To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic; refrigerate 1 hour.
  • Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.
  • In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.
  • To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.

Nutrition Facts : Calories 265 g, Fat 12 g, Protein 5 g

VERMONT MAPLE PUMPKIN PIE



Vermont Maple Pumpkin Pie image

Make and share this Vermont Maple Pumpkin Pie recipe from Food.com.

Provided by Karen..

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/3 cups mashed cooked pumpkin or 15 ounces canned pumpkin
3/4 cup pure maple syrup
1 1/2 cups milk
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ginger
2 eggs
1 tablespoon flour
1 teaspoon salt
1 unbaked frozen pie shell (or your favorite)

Steps:

  • Preheat oven to 350*.
  • Beat or blend all ingredients (except pie shell!) thoroughly and pour into unbaked pie shell.
  • Bake for 45 minutes or until just firm in the center.

Nutrition Facts : Calories 251, Fat 10.4, SaturatedFat 3.4, Cholesterol 52.9, Sodium 451.8, Carbohydrate 35.4, Fiber 1.5, Sugar 18.4, Protein 4.9

VERMONT MAPLE-PUMPKIN PIE



Vermont Maple-Pumpkin Pie image

Finish off Thanksgiving dinner with a slice of Vermont Maple-Pumpkin Pie. COOL WHIP whipped topping, maple syrup and chopped walnuts top this Vermont Maple-Pumpkin Pie for a dessert that's just as pretty as it is scrumptious.

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 2h25m

Yield 8 servings

Number Of Ingredients 11

35 vanilla wafers, finely crushed (about 1-1/4 cups)
1/4 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup canned evaporated milk
1-1/2 tsp. pumpkin pie spice
3/4 cup thawed COOL WHIP Whipped Topping
3 Tbsp. chopped walnuts
1/4 cup maple-flavored or pancake syrup

Steps:

  • Heat oven to 350°F.
  • Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.
  • Beat cream cheese, 1/4 cup sugar and 1 egg with mixer until blended; spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; slowly pour over cream cheese mixture. (Note: Crust will be full.)
  • Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve topped with remaining ingredients.

Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 135 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

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