Pumpkin Pie with Maple Cinnamon Whipped Cream
The other day my family was discussing which was their favorite pie and to my surprise one of my boys chimed in with “Pumpkin!” It surprised me because he couldn’t have eaten it more than a couple times in his young eight-year-old life, most likely during Thanksgiving festivities at relatives’ houses. I know for a fact that I had never made a pumpkin pie for him to enjoy. So I decided it was high time I roll up my sleeves and crank out this fall tradition. Plus, pumpkin pie is one of Mitch’s favorites as well, so I knew I’d be in good favor with my husband. 🙂
I used the coconut oil pie crust recipe as my crust of choice and chose a pie recipe that featured dark brown sugar as the star ingredient. I love using dark brown sugar when I get a chance. To me, it just adds an extra layer of yummy flavor in whatever you’re using it. As a matter of fact, I was just talking with a lady the other day who raves about Golden Barrel’s dark brown sugar. She swears it’s the secret behind her delicious baked ham she serves during the holidays. Seriously, if you haven’t used dark brown sugar in a while, do it! Enjoy and savor the deliciousness it brings. You won’t be disappointed with that decision, I can guarantee that.
I also made a maple cinnamon whipped cream to add the finishing touch to my pumpkin pie. The subtle sweetness is that perfect accompaniment to this Thanksgiving Day staple. (And might I add, it’s also delightful to top your cup of coffee as well.)
This pie was a hit at our house, as you can see. And I’m always happy to make my boys smile (husband included).
So are you eating pumpkin pie at this year’s Thanksgiving Day table? (who isn’t!) Why not try this delicious recipe? Your guests will be truly “thankful” for the time you spend making this delicious dessert.
- 1 recipe for coconut oil pie crust (double the recipe if you want leaf crust embellishments)
- 2 cups (15 oz can) pumpkin puree
- 3 large eggs
- 1 1/4 cups packed dark brown sugar
- 1 Tbsp cornstarch
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup heavy cream
- 1/4 cup milk
- 1 large egg beaten with 1 tsp milk, for brushing
- 1 cup heavy whipping cream, chilled
- 1-2 Tbsp maple syrup (sweeten to your liking)
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Make coconut oil pie crust recipe (or use a pre-made crust).
- Using a stand mixer with the whisk attachment, mix the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, cream, and milk. Mix until everything is combined.
- If making pie crust leaves, preheat oven to 350 degrees F. Roll out one of the balls of chilled dough on a floured surface into 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg and milk mixture. Using a sharp knife, cut leaf veins into leaves. Sprinkle with course sugar (or sanding sugar). Place onto baking sheet and bake for 10 minutes or until lightly browned. Remove and set aside to cool.
- Turn oven up to 375 degrees F. The pie will bake at 375 F.
- Roll out the second chilled pie crust on floured work surface, turning the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully wrap dough around rolling pin and into a pie pan, pressing it slightly into the pan. With a sharp knife or scissors, trim the extra overhang of crust. Crimp the edges with your fingers, if desired. Brush edges lightly with beaten egg/milk mixture. Using pie weights, pre-bake the crust for 10 minutes.
- Pour pumpkin pie filling into the warm pre-baked crust. Fill the crust about 3/4 of the way up. You'll most likely have extra filling. Use it to make mini pies with leftover pie dough scraps. Bake the pie until the center is almost set, about 55-60 minutes. Check the crust after about 20 minutes and cover the edges if needed to prevent burning. Pie might not take the full hour to bake, so be sure to check at 50 minutes for doneness. Center will be slightly wobbly and will set when cooling.
- When done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with pie crust leaves. Cover leftovers and store in the refrigerator.
- Using the wire whisk attachment on stand mixer, whip heavy cream on high speed for several minutes until stiff peaks form. (I always chill my bowl and beaters in the freezer for several minutes prior)
- Slowly add maple syrup and vanilla extract until well combined. Add cinnamon. Scrape down the bowl as needed. Feel free to add more cinnamon to your liking.
- Store in covered bowl in refrigerator until ready to use.
This pie can be done in stages. I made my pie crust and filling the day before and assembled and baked it the next day.
Recipe adapted from sally's baking addiction.
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