This pie is the perfect definition of comfort. Warm, ooey gooey and delicious pumpkin filling, nestled into a flaky buttery crust, this will quickly become your MAKE AGAIN holiday recipe!
TOOLS MEG USES IN THIS RECIPE
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Pastry cutter or food processor
Pie weights or dried beans
Cheese box grater – for butter and shortening
cinnamon maple pumpkin pie
- 9 or 10 inch pie plate
- Pastry cutter or food processor
- Pie weights or dried beans
- Rolling Pin
- Bench scraper
- Box Cheese grater for butter and shortening
FOR THE PASTRY – (this is a butter and shortening pastry)
- 2½ cups all purpose flour
- 1¼ tsp salt
- 6 tbsp butter, measure, freeze then grate like cheese salted or unsalted
- ¾ cup vegetable shortening, measure, free then grate like cheese
- ½ cup ice water
- 1 tsp cinnamon
FOR THE FILLING
- 2 large cups pumpkin puree (buy the large can, you'll have a little extra)
- 1 can sweetened condensed milk (300 ml)
- 2 whole, large eggs
- 1 large egg yolk
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground cloves
- ¼ cup heavy cream
- 1 tbsp maple syrup
- ½ tsp table salt
EGG WASH FOR PIE- This is optional, we usually brush on in the last 20 mins or so of baking
- 1 egg
- 1 tsp milk
MAKE THE CRUST -enough to make 2 crusts – save one for leftover turkey! They freeze wrapped well, up to 3 months.
- Mix the flour and salt together in a large bowl.
- Add the shreds of frozen butter and shortening and using a pastry cutter or two knives, to cut the butter and shortening until the mixture resembles coarse meal.
- Slowly drizzle icy cold water 1 tbsp at a time, stopping when dough starts to clump.
- Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands.
- Wrap each tightly in plastic wrap. Refrigerate for at least 30 mins.
PRE-BAKE THE CRUST
- Preheat the oven to 325F.
- Roll out the pie crust until it's at least 1 inch bigger than your pie plate.
- Carefully roll the large circle onto your rolling pin, then over and down into the pie plate.
- Gently press it down into the plate, then cut off any crazy long extra edges. You can either crimp the edges of the crust, or press down with a fork.
- Remember that you will have a little shrinkage in the oven, so you always want to make sure your crusts extend past the edges of the pan before you crimp.
- We want to pre bake this crust, because we are adding a "custard" base. You can either prick little holes into the crust, or put down some crunched up parchment then some pie weights, or dried beans to weigh it down. Bake for 20 minutes, or so to give it a head start.
MAKE THE FILLING
- To make the filling, place the pumpkin puree, condensed milk, cream, ground spices, salt, and fresh nutmeg in a medium pot. Whisk and bring to a gentle simmer over low heat.
- In a separate bowl, whisk the eggs. Slowly combine the eggs into the pumpkin mixture a little at a time to “temper” so you don’t scramble the eggs.
- Once it’s all combined and smooth, pour into the crust and bake for about 40 to 50 minutes. Check at the 30 min mark and add an egg wash if you wish.
- How do you know it’s ready? You want only a tiny jiggle in the centre, but for the most part you want it to be set.
- When done, the edge of the pie should look set, but the center should still have a bit of move to it. Remove from the oven and let cool completely.
Want more dinner ideas, AKA din-spiration? Did you love our Cinnamon Maple Pumpkin Pie?
Try our Southern Baked Mac And Cheese!
SOO GOOD! Enjoy! Meg xo
WANT TO COOK WITH MEG again? Head to our Cooking Classes to see all the different options! LIVE specialty classes via ZOOM for all ages, COOK AT YOUR OWN PACE packs that allow you to cook completely on your schedule, as well as LOTS of classes and mini camps for your KIDS + TEENS too! Switch up your meal routine and add some new recipes to the rotation! Get ready to have fun learning! I can’t wait to see you back again!