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Maple Pumpkin Pie Recipe

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4.4 from 20 reviews

  • Author: Ava
  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings

Description

This Maple Pumpkin Pie recipe combines the rich, earthy flavor of pure pumpkin puree with the natural sweetness of dark pure maple syrup and a delicate hint of Bourbon for a sophisticated autumn dessert. Featuring a flaky, buttery homemade crust and a creamy filling spiced with classic pumpkin pie spices, this pie is baked to perfection with a golden-brown crust and a custardy center. Perfect for holiday gatherings or cozy fall evenings, it yields 10 servings, making it ideal for sharing with family and friends.

Ingredients

Crust

  • 1 ¼ cups all-purpose flour
  • 2 teaspoons sugar or maple sugar
  • ½ teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into chunks
  • 3 to 6 tablespoons ice water

Filling

  • 1 14-ounce can pure pumpkin puree
  • 1 cup dark pure maple syrup
  • 2/3 cup sour cream
  • 3 large eggs
  • 4 teaspoons Bourbon
  • 2 teaspoons pumpkin pie spice

Instructions

  1. Make Pie Dough: In a large bowl, whisk together the all-purpose flour, sugar (or maple sugar), and salt. Add the cold butter chunks and toss to coat with the flour mixture. Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Drizzle 3 tablespoons of ice water over the mixture, toss with a fork, and gather the dough into a ball. If the dough is still dry and crumbly, gradually add 1 to 3 more tablespoons of ice water, tossing and gathering after each addition. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up. (Note: the dough can also be made ahead and refrigerated overnight.)
  2. Prep Oven: Arrange an oven rack in the lower third position and preheat your oven to 375°F (190°C) to prepare for baking the pie.
  3. Make Pie Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle using a rolling pin. Transfer the dough carefully to a shallow 9-inch pie plate. Roll the excess dough underneath along the edges of the plate to create a tall crust wall. Crimp the edges decoratively as desired. Place the crust back in the refrigerator while you prepare the filling to keep it firm.
  4. Make Filling: In a large bowl, whisk together the pure pumpkin puree, dark pure maple syrup, sour cream, eggs, Bourbon, and pumpkin pie spice until fully combined and smooth.
  5. Assemble and Bake: Pour the pumpkin filling into the prepared pie crust. Bake the pie on the lower third oven rack at 375°F (190°C) for about 20 minutes until the crust begins to brown. Then reduce the oven temperature to 325°F (163°C) and continue baking for an additional 35 to 45 minutes, or until the filling puffs around the edges and the center barely jiggles when gently shaken. Remove the pie from the oven and allow it to cool completely on a wire rack for approximately 1½ hours before serving.

Notes

  • The pie dough can be made a day ahead and refrigerated, well wrapped, for convenience and improved texture.
  • Use cold butter and ice water for the crust to ensure flakiness.
  • Adjust the amount of ice water as needed to bring the dough together without making it sticky.
  • Maple sugar can be used instead of granulated sugar for a deeper maple flavor in the crust.
  • Watch the baking times carefully; oven temperatures vary, so check for the filling’s slight jiggle to ensure it’s properly set.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/maple-pumpkin-pie-recipe/