This maple pumpkin pie is a traditional Canadian dessert recipe. Use a store-bought pie shell or make pate sucree in your own kitchen.
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
- Pate sucree
- 1/2 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 1 15-ounce can pumpkin puree (not pumpkin pie mix)
- 3 eggs
- 2/3 cup heavy cream
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Preheat an oven to 375F. Roll out the pate sucree to fit a 9-inch deep-dish metal pie pan. Fit it into the pan, flute the edges, and weigh down the center of the dough with pie weights or uncooked rice. Bake the pastry for 10 minutes. Remove the pie weights and set the pastry aside to cool. Reduce the oven heat to 350F.
Stir together the brown sugar, flour, ground cinnamon, salt, ginger, and nutmeg. Whisk the pumpkin puree, eggs, heavy cream, maple syrup, and vanilla extract into the sugar-flour mixture. Stir the mixture until it is completely smooth and pour it into the prepared pastry crust.
Bake the pie for 55 to 60 minutes, using pie shields to prevent the crust from burning, if necessary. Cool the pie to room temperature or chill before serving.
This maple pumpkin pie recipe makes 8 servings.