Maple Pumpkin Pie is going to change your Friendsgiving and Thanksgiving holiday dessert game!
Who doesn’t love pumpkin pie? It’s a shame that Thanksgiving is the one time of year that it gets any loving, because pumpkin pie is about as perfect as pie gets and is definitely one dessert that the kids and adults I know love equally. This Maple Pumpkin Pie is not only irresistible, but also on the healthier side and incredibly quick to prepare. You can totally use store bought pie dough or you can even make it on your own. This how to make pie dough video will hopefully inspire you to do it, but no shame in the pre made pie dough game either To up the game and add some whimsy to it I like to decorate it using leaf pie dough cookies cutters. That’s one of the jobs the kids do which I’m crimping the crust.
I tested this recipe repeatedly over the course of a few days, trying each time to make the filling a bit lighter and less sugary than many of the other pumpkin pie recipes I’ve baked in the past. Finally, I got it just right. The last pie I made was airy and creamy and had a rich maple flavor that reminded me of all things fall. Just because Thanksgiving only happens once a year doesn’t mean you can’t keep the great taste of the holiday going the other 364 days of the year. You can make this sweet treat all year long. Now that’s something to be thankful for!
What are your go-to holiday desserts? Let me know in the comments below! If you’re still looking for a few more simple pie dough recipes to add to your Thanksgiving line up you can try these deconstructed Apple Pie Cups, my family favorite classic Pecan Pie or Gluten Free Apple Pie.
Maple Pumpkin Pie
- 2 large eggs, whisked
- 1 15 ounce can pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup brown sugar, packed
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 12-oz can evaporated milk
- Makes 1 deep dish pie crust
- 1 1/3 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 cup butter, cubed and chilled
- 2-3 tablespoons water
- Preheat oven to 350 F.
- Place all of the ingredients in a bowl and whisk to thoroughly combine.
- Place the pie crust dough (recipe below) between two pieces of parchment paper and roll out to a 1/4 inch thickness. The diameter should be 2 inches wider than your pie dish.
- Place the dough into a deep dish pie pan (dish) and mold into the shape of the dish (I like to fold the outer crust under itself to make a lip and then take a fork, gently pressing down around the pie crust, to make a pattern around the outer edge of the crust).
- Take the tines of a fork and poke a few holes in the bottom of the pie crust several times, making sure not to go all the way through (this will keep bubbles from forming in the pie crust when you bake it).
- Place a piece of parchment paper on top of the pie crust and fill it with dried beans or pie weights (you can reuse the dried beans afterwards).
- Bake the dough for 15 minutes, remove the parchment paper and beans or weights.
- Pour the pumpkin filling mixture into the par-baked deep dish pie crust.
- Bake for 1 hour and 15 minutes or until the center of the pie is set.
- Cool and refrigerate until cold.
- Place the first 3 ingredients in a food processor and pulse.
- Add cold butter and using on/off turns, process until coarse meals forms.
- Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
- Form dough into a disk, wrap in parchment paper or plastic wrap and refrigerate 1 hour or until cold.