Classic Maple Pumpkin Pie
Founders
A Grounded Kitchen Thanksgiving Recipe
Pumpkin pie belongs at the Thanksgiving table, but it doesn't need to be overly sweet or heavily spiced. This version lets pumpkin take the lead, with pure maple syrup providing a gentle Canadian sweetness and a little extra depth.
The filling is smooth and custardy, warmly spiced with cinnamon, ginger and nutmeg, and baked until just set. Served chilled or slightly cool with softly whipped cream, it is the kind of dessert that feels familiar from the first bite.
Ingredients
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1½ cups (195 g) all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
½ cup (113 g) cold unsalted butter, cut into small cubes
3–5 tablespoons ice water
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1½ cups (about 340 g) pure pumpkin purée
¾ cup (180 ml) heavy cream
½ cup (120 ml) pure maple syrup
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
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Lightly whipped cream
A small drizzle of pure maple syrup, optional
A sprinkle of freshly grated nutmeg, optional
Directions
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In a large bowl, whisk together the flour, salt and sugar. Add the cold butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few larger pieces of butter remaining. Drizzle in 3 tablespoons of ice water and gently bring the dough together. Add another tablespoon or two only if necessary — the dough should hold together when pressed but should not feel wet. Turn onto a lightly floured surface, shape into a disk, wrap and refrigerate for at least 30 minutes.
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Preheat the oven to 375°F (190°C). Roll the chilled dough into a circle slightly larger than your 9-inch pie plate. Transfer carefully to the plate, pressing it gently into the bottom and sides without stretching. Trim the edges, leaving about a ½-inch overhang, then fold the edge underneath itself and crimp as desired. Prick the bottom lightly with a fork.
Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights and return to the oven for another 5–7 minutes, until the surface looks dry and the edges are beginning to colour. Set aside while you prepare the filling.
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Reduce the oven temperature to 350°F (175°C). In a large bowl, whisk together the pumpkin purée, heavy cream, maple syrup, eggs, egg yolk and vanilla until smooth. Add the cinnamon, ginger, nutmeg, cloves and salt. Whisk just until evenly incorporated. For the smoothest filling, let it sit for a minute or two, then skim away any large bubbles from the surface.
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Pour the filling into the warm crust. Carefully transfer the pie to the oven and bake for 50–60 minutes, rotating once if necessary. The edges should be set while the centre should still have a slight, gentle wobble when the pie is moved. Do not wait for the centre to become completely firm in the oven — it will continue to set as it cools. If the crust begins to brown too quickly, loosely cover the edges with foil or use a pie shield.
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Transfer the pie to a cooling rack and allow it to cool completely before slicing, preferably for at least 2 hours. For the cleanest slices and best texture, refrigerate the cooled pie for several hours or overnight. Serve cool or slightly chilled with lightly whipped cream.