A luscious blend of the earthy richness of pumpkin and the sweet warm caramel taste of maple syrup combine to make a velvety smooth custard. Encased in a flaky butter crust, this Creamy and Rich Pumpkin Maple Custard Pie Recipe is a perfect dessert for a holiday feast.
The pumpkin puree is a great complement to the sweet depth of flavor of the maple syrup. The classic warm spices associated with the fall - cinnamon, ginger, and nutmeg work in harmony with this comforting dessert.
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What is a custard pie?
Custard pies are any type of uncooked, mixture of eggs, milk or cream, sugar, and flavorings. Added to a blind-baked crust, the pie is baked until the filling is smooth and creamy but firm.
Basic parts of a custard pie
Filling
- Eggs provide structure and help the filling set during baking.
- Milk or cream provides richness and creaminess.
- Sugar adds sweetness but also a little browning as the custard bakes.
- Flavorings can include vanilla, spices, or chocolate.
Pie Crust
- Flaky pastry dough partners well with the creamy custard.
Baking
- Custard pies are baked in the oven until the filling sets. Timing is important for the correct custard consistency, creamy and smooth.
What is blind baking?
Blind baking is a technique that prebakes a pie shell before adding the filling. It is helpful to know what happens when pie dough is baked to understand the benefits of blind baking.
As pie dough bakes there are a couple of reactions that occur. While baking, the water content of the dough turns into steam. This will enable the dough to rise which can cause bumps or bubbles on the bottom of the crust. It is helpful to prick the dough with a fork so that the steam can escape. As the fat melts, the dough creates flaky and tender layers. But as the fat melts, the structure of the pie dough can slump and start to collapse. Blind baking helps to support the structure of the pie crust.
This technique is generally used for cream-based pies or custard fillings. The crust maintains its structure and won't become soggy when the filling is added.
How to blind bake a pie crust
- Use cold ingredients - butter and ice water.
- Make sure the pie dough has rested for 30 minutes before rolling. This allows the dough to finish hydrating, the gluten to relax, and the butter to harden.
- Roll out the dough the size of your pie pan with extra to create a nice edge.
- Once the dough is fitted into the pan and you have finished the edge, chill the pie crust again.
- When the pie crust has become stiff in the pan, add a layer of aluminum foil or parchment paper to the pan. Make sure to fit the foil or parchment into the inside edge of the crust.
- Add some type of weight to the pie pan. You can use ceramic pie weights, dried beans, rice, or even pennies. Fill the entire pan with the weights. This will ensure the crust doesn't slump as it bakes.
- Bake the crust for 15-20 minutes at 375 degrees until it is lightly golden on the top edges. Remove the weights.
- Put the pie pan back in the oven so that the bottom crust can dry and become crisp. This should take about 5 minutes.
- Set on a wire rack to cool.
Pie Ingredients
Pie Crust
In a little twist from tradition, this pie crust is made with brown butter. The process of making the dough is the same but the butter is browned and chilled.
Here is a recipe for Buttery Flaky Pie Dough - https://tenpoundcakecompany.com/parmesan-potato-tart.
Pumpkin Maple Filling
- Pure maple syrup is the sweetener for the pie. Don't skimp here - use real maple syrup. Pancake syrup does not have the same rich dark flavor.
- Canned pumpkin puree is fine. Make sure it is 100% pure pumpkin.
- Eggs add structure to the filling. Use 1 whole egg and 3 yolks.
- Warm spices are essential to the flavor of the pie. Cinnamon, ground ginger, and ground nutmeg make a delicious blend for the pie. Fresh ground nutmeg is very aromatic. I suggest using it if possible. A small amount of salt helps to make the filling taste a bit sweeter.
- Vanilla is always welcome in a dessert. If you have a vanilla bean, it adds so much to the pie. However, vanilla extract is absolutely okay if that is what you have.
- Orange zest is that tiny flavor in the background that adds a bit of brightness to the pie.
- Heavy cream is steeped with the same vanilla bean. Get two uses out of the bean.
How to make the pie
This recipe uses a 9-inch pie plate that is 2-inches deep. Give yourself enough time to make this pie. It needs to chill for at least 4 hours and after coming to room temperature so that the filling sets. Here are the steps.
Crust
- Make the pie dough. If you are using brown butter, you will need to let it harden in the fridge or the freezer. This can take 30 minutes.
- Once the pie dough is completed and chilled, fit it into the pie pan. Chill it again so that it will cold when you put it into the oven to blind bake.
- Remember to reduce the oven temperature for baking the filling.
Filling
When the pie crust is ready, it is time to make the filling. The following ingredients come together quickly.
- Add the egg and egg yolks to a medium bowl. Whisk them together until they are thoroughly combined.
- Add the maple syrup to the bowl. Cut open the vanilla bean and scrape out the seeds. Add the spices - cinnamon, ground ginger, ground nutmeg, and salt to the bowl along with the orange zest. Whisk everything together.
- Add the pumpkin puree to the bowl and combine with the maple syrup mixture.
- In a small saucepan add the heavy cream and the vanilla bean. With a rubber spatula stir the bean into the cream to release more seeds. Heat over medium-high heat, warm the cream until small bubbles form at the sides. Once you see bubbles, the cream is warm enough.
- Slowly add a little bit of hot cream, about ½ cup, to the pumpkin mixture while continuing to whisk. Continue the process of adding small amounts of cream until it is completely added to the pumpkin mixture.
- Place the blind baked pie plate on a sheet pan at the stove. Pour the pumpkin maple filling into the pie plate and place it in the oven.
- Bake the pie for 1 hour. The edges of the filling will feel firm but the middle may still be jiggly when you give the pie a gentle nudge. Turn off the heat and prop open the oven door with a wooden spoon handle. Let the pie slowly come to room temperature - about 30 minutes.
- After the pie has cooled, place it in the refrigerator for at least 4 hours. The filling in the center of the pie will continue to set.
FAQ's
What equipment do I need for making pumpkin pie?
You'll need a large mixing bowl, a rolling pin, a pie dish (preferably deep), a whisk, a rubber spatula, a small saucepan, and a food processor if desired.
Can I use canned pumpkin purée in my pumpkin pie?
Absolutely! Canned pumpkin purée is a convenient option.
Use cookie cutters or simply fork tines to create a decorative edge. Use egg wash to adhere any cookie-cutter crust pieces to the edge of the pie. Egg wash also gives it a golden finish.
Serving Suggestions
- Add some brown sugar sweetened whipped cream as a garnish. Add ¼ cup of brown sugar to 1 cup of heavy cream as you whip it with an electric mixer.
- Candied pecans are a delicious addition to decorate the top of the pie.
The perfect ending of a delicious meal
In every slice of Creamy and Rich Pumpkin Maple Custard Pie Recipe, you will find the flavors that remind you of the comfort and warmth of the holidays.
The luscious blend of pumpkin puree with maple syrup creates a velvety smooth filling filled with the toasty warm spices that remind us of autumn. The perfect ending for a delicious meal, try the recipe this holiday season.
Recipe
Creamy & Rich Pumpkin Maple Syrup Custard Pie Recipe
Equipment
- 1 pie plate 9-inch diameter, 2-inches deep
- 1 food processor
- 1 Rolling Pin
- 1 small skillet
- 1 rubber spatula
- 1 small bowl
- 1 small saucepan
- 1 medium bowl
- 1 whisk
- 1 microplane A box grater can be used
- 1 sheet pan
Ingredients
Flaky Pie Dough
- 2 cups all-purpose flour (9.2 ounces/261 grams)
- 1½ sticks unsalted butter (12 tablespoons/6 ounces/168 grams)
- 1 pinch kosher salt
- 2 tablespoons granulated sugar
- ½ cup ice water
Pie Ingredients
- 1 can pumpkin puree (15 ounces/425 grams)
- 1 cup maple syrup (237 ml)
- 1 egg
- 3 egg yolks
- 1 vanilla bean (1 teaspoon of vanilla extract can be substituted)
- 1½ teaspoons cinnamon
- ½ teaspoon sea salt
- ½ teaspoon nutmeg freshly grated if possible
- ½ teaspoon ground ginger
- 1 teaspoon orange zest
- 2 cups heavy cream (474 ml)
Instructions
Pie Dough
- The pie dough is made with brown butter which needs to be chilled until hard.
- Add the butter to a small skillet over medium heat. Let the butter melt as large bubbles start to form. There may be some spitting as it melts. The milk solids will start to turn brown and coat the bottom of the skillet as the butter continues to cook. Keep stirring the melted butter so that the brown bits are incorporated throughout.
- When the butter is nut-colored brown and there is a layer of small-bubbled foam on top, it is time to remove the butter from the pan. This takes less than 5 minutes. Pour it into a small bowl, scraping the bottom of the pan with a rubber spatula to release the brown bits. If you leave the butter in the pan, it will continue to brown until it is burned.
- Place the small bowl of browned butter in the refrigerator to chill until it is as hard as a stick of butter. This may take 30 minutes. You can place it in the freezer to speed up the process.
- Prepare 1 recipe of Buttery, Flaky Pie Dough using the browned butter. Add 2 tablespoons of granulated sugar to the flour before processing the dough.
- Chill the dough in the refrigerator for 30 minutes.
- After the pie dough has chilled, roll it out until ¼-inch thick.
- Line a 9-inch pie plate with the pie dough. Lay the dough across the top of the pie plate and gently fit it into place. If you are interested in crimping the edge of the crust, refer to the pie dough recipe for instructions. Prick the bottom of the crust with a fork to dock the dough.
- Chill the pie crust for at least 15 minutes.
- Preheat oven to 375°.
- The pie crust needs to be blind-baked before adding the filling. Once the crust is cold, line the interior of the pie plate with aluminum foil. Press the foil gently against the bottom edge of the pie plate and the crimped edges of the dough. This is to help maintain the shape and pretty edge of the pie. Add the pie weights up to the top of the pie plate.
- Place the pie plate on a sheet pan and in the oven. Bake the crust for 15 minutes. The edges of the crust should be lightly golden.
- Remove the crust from the oven. Take the pie weights out of the pan by using the aluminum foil as a sling.
- Place the pie plate back in the oven to dry the bottom surface of the crust. After 5 minutes, remove the pie plate from the oven. The crust bottom should look dry.
Prepare Pie Filling
- Reduce the oven temperature to 350°.
- In a medium bowl, add the whole egg and the three egg yolks. Combine with a whisk until the eggs are thoroughly mixed.
- Add the maple syrup to the bowl. Cut open the vanilla bean lengthwise and scrape out the seeds. Add them to the bowl of eggs. Save the vanilla bean for another step.
- Add the cinnamon, salt, nutmeg, ginger, and orange zest to the bowl. Whisk together.
- Add the pumpkin puree to the maple syrup and whisk to combine. Set aside.
- In a small saucepan, add the heavy cream and the reserved vanilla bean. Heat the cream over medium-high heat while stirring the vanilla bean with a rubber spatula. As the bean steeps in the cream and is stirred around more seeds will release.
- When small bubbles appear around the edge of the pan, the cream may release a little steam. It is warm enough to be added to the pumpkin mixture. Don't let the cream get too hot - it can boil over and make a big mess.
- Slowly add a little bit of hot cream, about ½ cup, to the pumpkin mixture while continuing to whisk. Once combined continue the process of adding small amounts of cream until it is completely added to the pumpkin mixture.
- Place the pie plate on a sheet pan. Pour the pumpkin mixture into the prepared pie plate.
- Bake the pie for 1 hour. The edges of the filling will feel firm but the middle may still be jiggly. Turn off the heat and prop open the oven door with a wooden spoon handle. Let the pie slowly come to room temperature.
- After 35-40 minutes and the pie has cooled, place it in the refrigerator for at least 4 hours. The pie will continue to set until the center is firm.
- Serve with garnishes such whipped cream or candied nuts.
Notes
Serving Suggestions
-
- Add some brown sugar sweetened whipped cream as a garnish. Add ¼ cup of brown sugar to 1 cup of heavy cream as you whip it with an electric mixer.
-
- Candied pecans are a delicious addition to decorate the top of the pie.
- The pie dough can be prepared with regular unsalted butter.
Nutrition
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