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A close-up of Silky Pumpkin Pie with Maple Cream, topped with a large dollop of whipped cream and cinnamon.

Silky Pumpkin Pie with Maple Cream

This recipe provides instructions for making a smooth pumpkin pie topped with a maple-flavored whipped cream. It is suitable for holidays and family meals.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Chilling Time 2 hours
Total Time 4 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pie
  • 1 pie crust, homemade or store-bought
  • 15 ounce can pumpkin puree
  • 1/2 cup Heavy Whipping Cream Land O Lakes®
  • 3 eggs
  • 1/3 cup real maple syrup
  • 2 tablespoons dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper
Maple Whipped Cream
  • 1 cup Heavy Whipping Cream Land O Lakes®
  • 2 tablespoons real maple syrup
  • 1 vanilla bean, seeds removed
  • 1 chai sugar, for sprinkling optional

Equipment

  • 8-inch pie plate
  • Mixing bowl
  • Electric mixer
  • Parchment paper

Method
 

  1. Preheat the oven to 375 degrees F. Grease an 8-inch pie plate with butter.
  2. Fit the pie crust into the prepared pie plate. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and bake until the crust is set, 30 to 35 minutes. Remove pie weights and continue to bake until the crust is golden, about 10 minutes. Remove from oven. Reduce the oven temperature to 325 degrees F.
  3. To make the pumpkin filling, mix together the pumpkin, heavy cream, eggs, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper in a mixing bowl until combined. Pour the mixture into the baked crust.
  4. Transfer the pie to the oven and bake for 50-55 minutes or until the center no longer jiggles. Remove from the oven and let cool, then place in the refrigerator to cool completely.
  5. Using an electric mixer, whip the cream until soft peaks form. Add the maple syrup and vanilla bean seeds. Whip once more until combined and fluffy.
  6. When ready to serve, top the pie with the maple cream and sprinkle with chai sugar, if desired. Slice and serve.

Notes

Baking the crust partially before adding the filling helps prevent a soggy bottom. Chill the pie completely before adding the whipped cream topping for the best texture.