A Maple Twist on Classic Pumpkin Pie
This pumpkin pie combines a creamy pumpkin filling with the brightness of fresh ginger and lemon zest and the full flavor of maple syrup. A lighter maple syrup grade will be subtler. I like the darker, robust syrups, but the choice is yours (read about maple syrup grades). The cutout leaves are optional. See Tips below.
- 1, 15 ounce can pumpkin purée
- ½ cup firmly packed light brown sugar
- ⅓ cup maple syrup
- 3 large eggs, at room temperature
- 1¼ cups heavy cream, at room temperature
- 1 teaspoon lemon zest
- 1 teaspoon cinnamon
- ½ teaspoon finely grated fresh ginger
- ¼ teaspoon salt
- For the Filling: Position rack in center of oven. Preheat oven to 350°F. Spray a 9-inch deep-dish pie plate with pan coating.
- Roll out dough on floured surface to 12-inch round. Transfer to pie dish. Fold edge under, crimp decoratively. Place in refrigerator while you make filling.
- Whisk pumpkin, brown sugar and maple syrup in medium bowl to blend. Whisk in eggs one at a time until well blended. Whisk in cream, lemon zest, cinnamon, ginger and salt.
- Pour filling into crust and bake until filling is set, about 60 minutes. The edges will be firmer and the center might have a slight joggle. That’s okay, as it will firm up upon cooling. Cool pie completely on rack before serving. Can be made 1 day ahead; store at room temperature lightly covered with foil.
- Read the labels and make sure to buy 100% pure pumpkin and not pumpkin pie filling, which contains sugar and spices.
- Note that you do need a deep-dish pie plate for this recipe. There is too much filling to fit in a standard 9-inch Pyrex plate. If you should end up with too much filling, simply fill pie as much as you can, then bake any extra filling in ramekins in a water bath like pumpkin custard.
- Any extra pastry scraps can be cut into decorative shapes, such as leaves, and baked on a separate cookie sheet. Just bake until light golden brown (check at about 10 minutes for small pieces). You can see how I have propped up some of the leaves with crumpled pieces of aluminum foil to create a 3D effect. The shapes can be placed on the cooled pie right before serving. I used cookie cutters and also hand-rolled “twigs” and “berries”.
Top Image: Peter Muka