Maple Pumpkin Pie

Ingredients

• 2 cups Roasted Pumpkin Puree (freshly roasted, skin removed, cooled)
• 3/4 cup Granulated Sugar
• 1/4 cup Brown Sugar (packed)
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Cloves
• 1/4 teaspoon Ground Nutmeg
• 1 cup Half‑and‑Half (chilled)
• 2 tablespoons Maple Syrup (pure grade A)
• 1 teaspoon Vanilla Extract
• 2 Eggs (large, at room temperature)
• 1 Store‑Bought Pie Crust (9‑inch unbaked, refrigerated)

Instructions

1. Prepare Pumpkin Puree (if not pre‑roasted)

   Cut a small sugar pumpkin into halves, remove seeds, place cut side down on a baking sheet, and roast at 400°F for 35‑40 minutes until tender. Scoop out the flesh and puree in a food processor until smooth.

   Time: PT45M

   Temperature: 400°F

2. Blend Spiced Pumpkin Base

   In the food processor combine the roasted pumpkin puree, granulated sugar, brown sugar, salt, ginger, cinnamon, cloves, and nutmeg. Process until the mixture is completely smooth.

   Time: PT5M

3. Heat the Spiced Mixture

   Transfer the blended mixture to a saucepan over medium heat. Stir constantly for about 5 minutes until fragrant and the sugars dissolve, allowing the spices to bloom.

   Time: PT5M

   Temperature: Medium heat

4. Incorporate Dairy, Maple, and Eggs

   Remove the saucepan from heat. Whisk in the half‑and‑half, maple syrup, vanilla extract, and the two eggs until fully combined and smooth.

   Time: PT3M

5. Blind Bake the Pie Crust

   Place the store‑bought crust into a 9‑inch pie dish. Line it with parchment paper and fill with pie weights or dried beans. Bake in a preheated 350°F oven for 10 minutes, then remove the weights and parchment.

   Time: PT10M

   Temperature: 350°F

6. Bake the Filled Pie

   Pour the pumpkin filling into the blind‑baked crust. Return to the oven and bake at 350°F for 60 minutes, or until the center is set but still slightly jiggle‑y when the pan is gently shaken.

   Time: PT1H

   Temperature: 350°F

7. Cool the Pie

   Remove the pie from the oven and let it cool on a rack for at least 60 minutes before slicing. This allows the filling to set fully.

   Time: PT1H

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Roasted Pumpkin Puree: Canned pumpkin puree
• Instead of Granulated Sugar: Coconut sugar
• Instead of Brown Sugar: Dark muscovado sugar
• Instead of Salt: Kosher salt
• Instead of Ground Ginger: Ground cinnamon (increase to 1 1/2 tsp)
• Instead of Ground Cinnamon: Ground pumpkin spice blend
• Instead of Ground Cloves: Allspice
• Instead of Ground Nutmeg: Mace
• Instead of Half‑and‑Half: Whole milk, Heavy cream diluted 1:1 with milk
• Instead of Maple Syrup: Honey, Brown sugar syrup
• Instead of Vanilla Extract: Maple extract
• Instead of Eggs: Egg substitute (1/4 cup each)
• Instead of Store‑Bought Pie Crust: Homemade pie crust

Equipment Needed

• Food Processor or Blender
• Saucepan
• Mixing Bowl
• Whisk
• 9‑inch Pie Dish
• Parchment Paper
• Pie Weights (or dried beans)
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Roasting the pumpkin until fully tender for a smooth puree.
• Blending the pumpkin with sugars and spices until completely smooth.
• Gentle heating to bloom spices without boiling.
• Blind baking the crust to avoid a soggy bottom.
• Baking until the filling is set but still slightly wobbly; over‑baking leads to cracks.

Chef Tips from the Video

• Use a small amount of maple syrup – it adds flavor without making the filling too sweet.
• For an extra festive look, sprinkle a pinch of ground cinnamon on top just before serving.
• Chill the filling mixture for 10 minutes before pouring into the crust; it helps prevent a cracked surface.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Wrap the whole pie in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The pie can be baked a day ahead; cool completely, then refrigerate.
• Reheat individual slices in a 300°F oven for 10‑12 minutes.

Frequently Asked Questions