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!
1stick unsalted butterchilled and cut into ½-inch pieces
6 to 7tablespoonsice water
For the Pumpkin Filling:
12-pound sugar pumpkin, halved and seeds removed
1tablespoonolive oil
3eggs
½cupheavy cream
½cupmaple syrup
1teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonfreshly grated nutmeg
1teaspoonkosher salt
Whipped creamfor serving
Instructies
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.