Pumpkin Pie with Maple Cream Recipe

Oh, I’m so excited to share this Pumpkin Pie with Maple Cream Recipe with you! It’s become a beloved staple in my kitchen, especially when the air turns crisp and pumpkin spice vibes are in full swing. What’s really special here is how the warm spices and creamy pumpkin filling marry perfectly with that luscious maple-sweetened cream on top—it’s like autumn in every bite.

When you try this recipe, you’ll find it’s not just for holidays either. I love pulling it out for cozy weekend gatherings or even a comforting dessert after a busy day. The blend of nutmeg, cinnamon, and ginger adds such a nostalgic, homespun flavor, while the maple cream takes it up a notch, transforming an ordinary pie into something pretty unforgettable. Trust me, you want to keep this Pumpkin Pie with Maple Cream Recipe handy!

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Ingredients You’ll Need

Each ingredient in this Pumpkin Pie with Maple Cream Recipe plays an important role to create that rich, creamy texture and classic spiced flavor that I adore. Plus, picking good-quality spices and fresh pumpkin really elevates the final result—trust me, it’s worth sourcing well!

• Shortcrust pastry: I like to use ready-made for convenience, but homemade works beautifully if you have the time.
• Cinnamon: Freshly ground is best, but at the very least, use a good-quality ground cinnamon for that warm depth.
• Pumpkin: Choose a sweet, dense variety like sugar pumpkin; peeling and chopping ahead makes things easier.
• Single cream: This adds richness to the pumpkin filling, making it silky without being too heavy.
• Light muscovado sugar: Its molasses notes give such a nice complexity compared to plain white sugar.
• Nutmeg: Freshly grated if you can, it makes a big flavor difference in this dish.
• Ground ginger: Just a pinch adds a gentle warmth that plays so well with the cinnamon and nutmeg.
• Eggs: These help the filling set perfectly, giving that custardy texture.
• Butter: Melted butter enriches the filling and keeps it luscious.
• Double cream: Whipped to firm peaks before mixing with maple syrup for that delightful topping.
• Maple syrup: Use pure maple syrup here, it’s the secret ingredient that adds natural sweetness and a hint of caramel.

Variations

One of the things I love most about this Pumpkin Pie with Maple Cream Recipe is how easy it is to personalize. Whether you want to tweak the spices, swap in a dairy-free alternative, or play with the pie crust, the base recipe is forgiving and welcoming to experimentation.

• Spice it up or down: I sometimes add a dash of cloves or allspice when I’m feeling adventurous, but feel free to skip or reduce the ginger if you prefer milder flavors.
• Dairy-free version: Use coconut cream instead of single and double cream, and vegan margarine for the butter—I’ve had success with this swap for friends with allergies.
• Crust variation: Try a gingersnap or graham cracker crust for a fun twist that adds extra spice notes.
• Mini pies: If you’re short on time or want individual servings, using tartlet tins works great; just shorten the baking time slightly and watch the filling closely.

How to Make Pumpkin Pie with Maple Cream Recipe

Step 1: Prepare the Pastry Base

Start by rolling out the shortcrust pastry thinly and lining a 20cm round tart tin. I like to trim the edges neatly, but I always keep any leftover pastry to make little decorative shapes—trust me, it makes the pie look extra special without much effort. Before chilling the pastry, sprinkle a large pinch of cinnamon all over the base; this little trick infuses the crust itself with warm spice that complements the filling beautifully. Then, pop it in the fridge for at least 30 minutes to keep the pastry firm and prevent shrinking during baking.

Step 2: Make the Pumpkin Filling

While your pastry chills, place the peeled and chopped pumpkin, single cream, muscovado sugar, grated nutmeg, and ground ginger into a saucepan. Bring it gently to a simmer, covering it partially, and let it cook for about 20 minutes or until the pumpkin is tender. This step is where the flavors meld and the pumpkin softens just right for pureeing. Once cooked, blend everything until smooth and then let the mixture cool until just warm—you don’t want it too hot when you add the eggs later, or it could scramble them.

Step 3: Blind Bake the Pastry

Preheat your oven to 200°C (fan 180°C/gas 6). Line your tart case with baking paper or foil and fill it with baking beans or pie weights to prevent the crust from puffing up. Blind bake for 15 minutes, then carefully remove the paper and beans and bake for another 5 minutes until the base looks dry and cooked through. This step ensures the bottom is crisp and won’t get soggy once you add the luscious filling. After this, lower the oven temperature to 180°C (fan 160°C/gas 4) to prepare for baking the filled pie.

Step 4: Combine, Fill, and Bake

Beat the eggs and melted butter into your pumpkin purée until it’s silky and uniform. Pour this filling into your pre-baked pastry shell—depending on your tart’s depth, you might have a little leftover filling; I usually put that in a ramekin to bake alongside for an extra treat! If you made those little pastry shapes earlier, use them to garnish just the edges of your pie crust rather than the center to avoid sinking during baking. Bake for 30 minutes, then check the center—it should have a gentle wobble. If it still looks too liquid, give it another 10 minutes; overcooking will dry it out, so keep a close eye!

Step 5: Whip the Maple Cream Topping

While the pie cools slightly, whip the double cream until it forms soft, thick peaks—not too stiff! Then gently beat in the pure maple syrup for a natural sweetness and extra flavor depth. Spoon or pipe the maple cream over each slice when serving. I absolutely love this part because the cool, sweet cream cuts through the warm spice and pumpkin richness so beautifully—it’s the perfect finishing touch.

How to Serve Pumpkin Pie with Maple Cream Recipe

Garnishes

I usually keep it simple and elegant—just a dollop or swirl of maple cream and sometimes a light dusting of cinnamon or a few crunchy toasted pecans on top. I find the nuts add a lovely texture contrast and a bit of extra autumnal flair without overpowering the delicate pumpkin filling.

Side Dishes

This pie pairs wonderfully with a hot cup of spiced tea or fresh coffee, especially if you’re serving it for dessert after dinner. For a heartier meal, I love to serve it alongside roasted root vegetables or a crisp green salad to balance all the sweetness and creaminess.

Creative Ways to Present

For special occasions, I’ve arranged mini pumpkin pies in a rustic wooden box with little cinnamon sticks and festive leaves as decoration—guests love that cozy vibe. Another fun idea is to serve individual slices in clear glass dishes layered with extra maple cream and crushed gingersnap cookies for a deconstructed pie experience.

Make Ahead and Storage

Storing Leftovers

I wrap leftover pie tightly with plastic wrap and keep it in the fridge, where it stays fresh for up to 3 days. The flavors actually deepen overnight, so I often find the next day’s slices even better. Just bring it to room temperature before eating.

Freezing

Freezing pumpkin pie with the maple cream topping isn’t ideal, but you can freeze the baked pie (without cream) wrapped well in foil and plastic wrap. It defrosts nicely overnight in the fridge, and you can whip fresh maple cream while it thaws.

Reheating

To warm leftovers, I pop slices in a preheated oven at 160°C (320°F) for about 10-12 minutes, which revives the crust’s crispness better than the microwave. Then I add a fresh scoop of maple cream, and it tastes just as delightful as on day one!

FAQs

Final Thoughts

This Pumpkin Pie with Maple Cream Recipe holds a special place in my heart because it perfectly captures the cozy charm of fall without being complicated or fussy. If you’re looking for a comforting, flavorful dessert that’s sure to impress family and friends, this pie will not disappoint. Give it a try, and I’m confident you’ll be reaching for this recipe every time pumpkin season rolls around—just like I do.

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