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Cozy Homemade Pumpkin Pie with Maple Whipped Cream

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A comforting homemade pumpkin pie featuring a flaky, buttery crust and a smooth, spiced filling, topped with a rich maple whipped cream. This recipe balances richness with restraint for a perfect fall dessert.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt (for crust)
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 1 tablespoon vinegar or vodka (optional)
  • 1 can (15 oz) 100% pure pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt (for filling)
  • 1 cup heavy whipping cream, very cold
  • 2–3 tablespoons pure maple syrup (for topping)
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together flour and 1 teaspoon salt. Cut in cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse meal with pea-sized butter chunks.
  2. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Do not overwork.
  3. Divide dough into two disks, wrap in plastic, and chill in the refrigerator for at least 1 hour.
  4. Preheat oven to 425°F (220°C).
  5. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, 2 tablespoons maple syrup, pumpkin pie spice, and 1/2 teaspoon salt until smooth.
  6. Roll out one disk of dough into a 12-inch circle and transfer to a 9-inch pie dish. Trim and crimp edges.
  7. Place the crust in the freezer for 15 minutes while preparing the filling.
  8. Pour filling into the chilled crust. Place pie on a baking sheet and bake at 425°F for 15 minutes.
  9. Reduce oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, until edges are set and center jiggles slightly.
  10. If crust edges brown too quickly, cover with foil. Let pie cool completely on a wire rack for at least 3 hours before slicing.
  11. Just before serving, whip heavy cream, 2-3 tablespoons maple syrup, and vanilla extract until stiff peaks form.
  12. Serve pie topped with maple whipped cream.

Notes

Ensure butter is cold for a flaky crust. Let the pie cool completely (at least 3 hours) to allow the filling to set. For best flavor, make the pie a day in advance. Use Grade B maple syrup for a richer flavor in the whipped cream.

Nutrition

Keywords: pumpkin pie, maple whipped cream, homemade pie, fall dessert, Thanksgiving recipe, easy pumpkin pie, flaky crust

Find it online: https://lindabake.com/cozy-homemade-pumpkin-pie-easy-maple-whipped-cream-recipe/