Name: Aba's Pumpkin Pie with Salted Maple Whip
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 (9”) homemade or store bought pie crust; ¾ cup packed dark brown sugar (165g); 1 tsp cinnamon; 1 tsp ground ginger; ¼ tsp ground cloves; ¼ tsp ground nutmeg; ¼ tsp mace; ½ tsp salt; 2 tsp vanilla bean paste or vanilla extract; 1 15oz can pumpkin (Libby’s preferred); 1½ cups half & half, room temperature; 2 eggs, room temperature, whisked; 1 cup cold heavy cream; 3 tbsps maple syrup; 1 tsp vanilla bean paste or vanilla extract; 1/16 – ⅛ tsp salt

Description

This easy, perfectly spiced pumpkin pie is adapted from my grandma’s beloved recipe, delivering a silky, custardy filling with warm fall flavor and your choice of homemade or store-bought crust.

Ingredients

For the Pumpkin Pie:

1 (9”) homemade or store bought pie crust
¾ cup packed dark brown sugar (165g)
1 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp mace
½ tsp salt
2 tsp vanilla bean paste or vanilla extract
1 15oz can pumpkin (Libby’s preferred)
1½ cups half & half, room temperature
2 eggs, room temperature, whisked

For the Salted Maple Whip:

1 cup cold heavy cream
3 tbsps maple syrup
1 tsp vanilla bean paste or vanilla extract
1/16 – ⅛ tsp salt

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Instructions

For the Pumpkin Pie with Salted Maple Whip:

Place a rack in the lower third of the oven, place a rimmed baking sheet on the rack, and heat the oven to 400°F.
Roll out your homemade or store bought pie dough and place in a greased 9” pie dish. Fold the edges under and crimp using your fingers or knuckles. Place in the fridge to chill for 5-10 minutes while the oven preheats.
Line the crust with parchment paper and fill with pie weights or dried beans. Add to the baking sheet and bake for 15 minutes.
Remove the pie and lower the oven to 350°F.
Meanwhile, make your filling. In a bowl, mix together the brown sugar, cinnamon, ground ginger, cloves, nutmeg, mace, and salt. Whisk in the pumpkin and vanilla until completely combined.
Add in the half & half and eggs and whisk until combined.
Remove the parchment paper and weights and carefully pour the pumpkin pie filling into the parbaked crust and return to the oven on top of the baking sheet.
Bake at 350°F for 40-50 minutes or until the edges are set and slightly puffed up, and the center jiggles slightly when lightly shaken. Cool completely, a minimum of 4 hours, preferably overnight before serving. The custard will continue to cook as it sets.
When ready to serve, add heavy cream to a bowl with maple syrup and vanilla bean paste and whip until soft peaks form. Fold in the salt, using 1/16th – ⅛ of a tsp depending on how pronounced you want the salted maple flavor to be.
Serve the pumpkin pie with a dollop of the salted maple whipped cream and enjoy!

Prep Time: 15
Cook Time: 60
Category: Dessert