Pumpkin Maple Pie

Pumpkin Maple Pie
Print Recipe
Pumpkin Maple Pie
Print Recipe
For pie
For maple whipped cream
  1. Preheat the oven to 400°F.
  2. Roll the buttermilk pie crust dough out between two layers of waxed paper or parchment to a 13-inch-diameter round (about 1/8 inch thick).
  3. Transfer the dough to a 9-inch-diameter glass pie plate, and edge as desired.
  4. Freeze until the crust is firm, about 15 minutes.
  5. Line the pie crust with foil, leaving 3-inch overhang.
  6. Fill the foil with a cup or two of dried beans (to weigh it down). Fold the extra foil gently over the crust edges.
  7. Bake until the crust is set, about 15 minutes.
  8. Remove the foil and beans and cool the pie crust slightly.
  9. Reduce the oven temperature to 350°F.
  10. Whisk all the remaining ingredients (except the maple whipped cream ingredients) in a bowl.
  11. Pour the filling into the crust.
  12. Bake until the filling is set(covering the crust edges with foil if they're browning too quickly), about 55 minutes.
  13. Cool completely.
  14. Serve with Maple Whipped Cream.
  15. To make Maple Whipped Cream:
  16. Whip the cream with the syrup in a large bowl until soft peaks form.
  17. This makes about two cups.
Recipe Notes

Thanksgiving, 2003
Delish! Recipe from Bon Appétit, November 1991.


Share this Recipe
Powered byWP Ultimate Recipe