Ultimate Picture-Perfect Pumpkin Pie
This “Picture-Perfect Pumpkin Pie” is sweetened with maple syrup and features a homemade crust, making it the perfect addition to your holiday table. Just be sure not to drop it—unless it’s part of your family’s Thanksgiving tradition!
Equipment
- Rolling Pin
- 9-inch deep-dish pie plate
- Pie weights or dried beans
- Parchment paper
- baking sheet
- plastic wrap
Ingredients
For the Pie Crust:
- 2 cups all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1 stick unsalted butter chilled and cut into ½-inch pieces
- 6 to 7 tablespoons ice water
For the Pumpkin Filling:
- 1 2-pound sugar pumpkin, halved and seeds removed
- 1 tablespoon olive oil
- 3 eggs
- ½ cup heavy cream
- ½ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- Whipped cream for serving
Instructions
Make the Pie Crust:
- In a food processor, pulse the flour, salt, and sugar together.
- Add the cold butter and pulse until pea-size crumbs form.
- Slowly drizzle in the ice water while pulsing, until the dough just comes together.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat Oven and Prepare Crust:
- Preheat the oven to 375ºF.
- Roll out the dough into a 14-inch round on a lightly floured surface.
- Transfer to a 9-inch deep-dish pie plate, leaving 1 inch of dough overhang.
- Trim and crimp the edges, then chill for 15 minutes.
- Line the dough with parchment paper, fill with pie weights or beans, and bake for 20 minutes.
- Remove the parchment and weights, and bake for another 15 minutes, until golden.
- Cool the crust completely before adding the filling.
Roast the Pumpkin:
- Raise the oven temperature to 400ºF.
- Drizzle olive oil over the halved pumpkin and place it cut-side down on a foil-lined baking sheet.
- Bake for 35 minutes, until tender.
- Let cool.
- Reduce the oven temperature to 350ºF.
Make the Pumpkin Filling:
- Scoop the roasted pumpkin flesh into a food processor (about 2 cups).
- Add the eggs, cream, maple syrup, cinnamon, ginger, nutmeg, and salt.
- Pulse until smooth.
Bake the Pie:
- Pour the filling into the cooled pie crust and smooth the top.
- Bake for 60 to 70 minutes, until the center is firm.
- Let the pie cool completely before serving with whipped cream.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this classic pumpkin pie with a sweet dessert wine like a late harvest Riesling or a chilled Muscat for a perfect end to your Thanksgiving feast.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 22 g | Fiber: 3 g | Sugar: 25 g | Salt: 1 mg
