Maple Pumpkin Pie

Posted by Tracy Newel on Nov 23, 2011
Filed: Dessert
Tagged: maple pie Pumpkin Pie

I love Martha, and have gleaned many baking tips from her. This is an adaption of her recipe, but I add in cloves and skip the lattice work!


  • Pâte brisée pie dough
  • 3 large eggs plus 1 large egg yolk
  • 3/4 cup plus 1 tablespoon heavy cream
  • 1/2 cup packed dark-brown sugar
  • 1 1/2 tablespoons all-purpose flour, plus more for dusting
  • 1 tsp. coarse salt
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1/2 tsp. fresh nutmeg, grated
  • 1 15-oz. can pumpkin puree
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract


Lightly flour a counter or work surface and roll 1 disk of the dough to 1/8 inch thick. Fit into a 9-inch pie plate, trimming edges flush with rim. Store in the fridge for an hour.

Preheat the oven to 375°F. Remove the chilled crust from the fridge, cut a 13-inch round of parchment and place on top. Fill with pie weights or dried beans and freeze for 10 minutes. Remove and bake piecrust for 10 minutes; remove weights and parchment and continue to bake until barely golden brown, about 5 minutes. Let cool on a wire rack.

On your floured work surface, roll out the remaining disk of dough (again, to 1/8 inch thick). Using a patterned leaf cutter or other shape, cut shapes for topping the pie. Here, I cut maple leaves and used the back of the knife to give them texture:

For the egg wash, whisk together the egg yolk and 1 tablespoon cream. Lightly brush the leaves with egg wash and adhere to the rim of your crust--reserve a few for topping the pie.

Reduce oven to 350°F. Combine dry ingredients: sugar, flour, salt, and spices. In a large bowl, whisk together the pumpkin, maple syrup, vanilla, eggs, and remaining 3/4 cup cream. Fold into flour mixture.

Place the partially-baked piecrust on a rimmed baking sheet. Pour filling into crust and bake until slightly puffed and almost set, 35-40 minutes (it'll jiggle slightly if you shake it, but be gentle :-). Remove the pie from oven; gently scatter the remaining leaves across the top. Bake until all but the center of the pie is set, 7-10 minutes.

Cool on a wire rack, and serve with fresh whipped cream!