Pumpkin Pie with Maple-Maple Cream Recipe

If you’re anything like me and adore the cozy flavors of fall, then this Pumpkin Pie with Maple-Maple Cream Recipe will quickly become a favorite in your kitchen. I absolutely love how the warm spices meld with the natural sweetness of pumpkin, but what truly sets this pie apart is that luscious maple-infused cream topping—you’ll find it elevates a classic dessert into something truly special. Whether you’re preparing for Thanksgiving, a family gathering, or just craving a comforting treat, this recipe works like a charm every time.

When I first tried this Pumpkin Pie with Maple-Maple Cream Recipe, I was blown away by how simple ingredients could transform into such a rich and flavorful pie. You’ll appreciate the balance between the smooth pumpkin filling and the velvety cream with that hint of maple syrup—it’s like a hug in dessert form. Plus, it’s straightforward enough for even a busy home cook to pull off with confidence, and I can’t wait to share all my tips to help you succeed.

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Ingredients You’ll Need

Gathering the right ingredients is key to nailing this Pumpkin Pie with Maple-Maple Cream Recipe. I recommend fresh pumpkin for the best flavor, and those warming spices really bring the depth you want in a pie like this. Plus, using good-quality maple syrup makes a noticeable difference when creating the cream topping.

• Shortcrust pastry: Choose a ready-made or homemade version for a buttery, flaky base; homemade always impresses but store-bought is a great shortcut.
• Cinnamon: Freshly ground or good-quality ground cinnamon really enhances the pumpkin’s earthiness.
• Pumpkin: Fresh peeled and chopped pumpkin is ideal—it steams up tender and naturally sweet, unlike canned.
• Single cream: Adds smooth richness when cooking the pumpkin, keep it light but creamy.
• Light muscovado sugar: This molasses-rich sugar deepens the flavor beyond plain white sugar.
• Nutmeg: Freshly grated nutmeg is magic here; it gives a warm aromatic note that sings in pies.
• Ground ginger: Just a pinch to cut through and brighten the filling’s flavor.
• Eggs: Bind the filling perfectly and give that wonderful custard texture you’re aiming for.
• Butter: Melted, it adds richness to the filling and helps everything marry nicely together.
• Double cream: For whipping into the maple cream topping — make sure it’s cold for best volume.
• Maple syrup: Grade A pure maple syrup is what adds that delicious sweet note to the cream topping.

Variations

I love experimenting with this Pumpkin Pie with Maple-Maple Cream Recipe to suit different tastes and occasions. Feel free to tweak the spice blend or switch up the crust to make it your own — this dessert is flexible and forgiving!

• Gluten-Free Crust: I swapped in a gluten-free shortcrust pastry once and the pie still came out beautifully tender and buttery.
• Vegan Version: Using coconut cream instead of dairy and egg replacers works well when I want a plant-based option.
• Spiced Up: Adding a pinch of cloves or cardamom gave the pie an unexpected warm depth that my guests raved about.
• Extra Maple: Sometimes I drizzle a little maple syrup over the top of the pie right before serving to boost that signature flavor.

How to Make Pumpkin Pie with Maple-Maple Cream Recipe

Step 1: Prepare and Chill the Pastry

Start by rolling out your shortcrust pastry to fit a 20cm tart tin. I love sprinkling cinnamon over the lined pastry before chilling—it infuses the base with subtle spice without being overpowering. Pop the tart shell in the refrigerator for 30 minutes; this resting time helps prevent soggy bottoms and keeps the dough from shrinking during baking.

Step 2: Simmer the Pumpkin Filling

While the pastry chills, it’s time to tenderize the pumpkin. Cook it gently with single cream, muscovado sugar, nutmeg, and ginger in a saucepan for about 20 minutes until soft. This slow simmer softens the pumpkin perfectly and draws out the spices, giving you an unbeatable, silky purée when you blend it. Let the pumpkin mixture cool until just warm to avoid curdling the eggs in the next step.

Step 3: Blind Bake the Pastry

Next, preheat your oven to 200°C (fan 180°C/gas 6). Line the tart shell with baking paper and fill it with baking beans or rice to weigh it down. Bake for 15 minutes, then remove the paper and beans and bake another 5 minutes so the base dries out nicely. This step is key to avoiding a soggy bottom—you want a crisp, golden crust that can hold all that luscious filling.

Step 4: Mix and Fill the Pie

Beat your eggs and melted butter into the pumpkin purée until fully combined—it helps develop a silky custard texture. Pour this filling into the prebaked tart shell. If you have leftover pastry, I like cutting out fun shapes to decorate the pie’s edges (just avoid placing shapes in the center, where they can sink). Bake the pie at 180°C (fan 160°C/gas 4) for about 30 minutes, then check the center. A gentle wobble means it’s perfectly set; if too loose, bake in 10-minute increments until just set.

Step 5: Whip Up the Maple-Maple Cream

While the pie cools, whip the double cream until thick peaks form, then gently beat in the maple syrup for that divine maple-maple flavor. This cream is the crowning glory—you’ll love how it balances the spiced pumpkin with its sweet, velvety richness. Dollop it generously on each slice when serving or let guests add their own.

How to Serve Pumpkin Pie with Maple-Maple Cream Recipe

Garnishes

I usually keep garnishes simple—just a generous dollop of my maple-maple cream, sometimes topped with a light sprinkle of cinnamon or a few toasted pecans for crunch. It adds just the right touch of texture and flavor without overshadowing the pie’s natural warmth.

Side Dishes

This pie shines on its own but I often serve it alongside fresh apple slices or a warm cup of chai tea. For holiday dinners, I’ll pair it with roasted chestnuts or a scoop of vanilla bean ice cream—comfort food heaven!

Creative Ways to Present

For special occasions, I’ve decorated the pie edges with little leaf-shaped pastry cutouts, dusted lightly with cinnamon sugar. Sometimes I serve it in individual mini tart shells for a fun twist that guests love—you get all the flavor but in perfect personal portions.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin pie covered tightly with plastic wrap or in an airtight container in the fridge for up to 3 days. The flavors actually deepen after a day, so it’s a win-win if you’re planning to enjoy it over a couple of days.

Freezing

Freezing this pie is totally possible! I wrap it well in foil and plastic wrap, then thaw overnight in the fridge before serving. Just note that the texture of the cream topping isn’t quite the same after freezing, so I whip fresh maple cream when ready to serve.

Reheating

When reheating the pie, I use a low oven (around 150°C) for about 10 minutes to warm it gently without drying it out. Then I add a fresh dollop of the maple-maple cream to bring it back to life perfectly.

FAQs

Final Thoughts

This Pumpkin Pie with Maple-Maple Cream Recipe holds a special place in my heart—it’s the dessert I turn to when I want to impress but keep things cozy and uncomplicated. The combination of silky pumpkin filling with that dreamy maple cream always brings smiles around my table. I encourage you to try this recipe soon; I promise it’ll be your go-to fall dessert and a cherished tradition with your family too.

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