Description

This classic Pumpkin Pie recipe is a perfect blend of warm spices and a creamy pumpkin filling baked in a flaky pie crust, served with a luscious maple whipped cream topping. Ideal for holiday celebrations or cozy autumn nights, this dessert offers rich flavors balanced by a hint of vanilla and optional rum for depth, complemented by the sweet touch of maple syrup in the whipped cream. The pie yields 8 generous slices and includes optional honey roasted pecans for extra texture and flavor.

Ingredients

Scale

Pie Crust

1 9-inch pie crust (213 grams, store-bought or homemade)

Pumpkin Filling

1 cup dark brown sugar (213 grams)
2 large eggs (100 grams)
1 teaspoon kosher salt (3 grams)
1 teaspoon ground cinnamon (3 grams)
¾ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
15 ounces pumpkin puree (425 grams, 1 can) – not pumpkin pie filling!
1 cup heavy cream (227 grams)

Maple Whipped Cream

1 cup heavy cream or whipping cream (227 grams)
½ teaspoon pure vanilla extract (2 grams)
1 tablespoon pure maple syrup (20 grams) or substitute 2 tablespoons (14 grams) powdered sugar
1 tablespoon dark rum or bourbon (14 grams, optional)

Optional Garnish

Honey roasted pecans

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie. This high initial temperature helps the crust set properly.
Prepare Filling: In a large mixing bowl, combine the dark brown sugar, eggs, kosher salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and pumpkin puree. Mix until the ingredients are fully blended and smooth. Slowly add the heavy cream, stirring continuously to integrate the cream without curdling the eggs.
Assemble Pie: Pour the pumpkin filling into the 9-inch pie crust evenly. Place the pie on a baking sheet to catch any drips and bake in the preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 60 minutes. The pie is done when a knife inserted near the center comes out clean, and the filling is set but not jiggly.
Make Maple Whipped Cream: While the pie is baking, combine 1 cup of heavy cream with vanilla extract, maple syrup, and optional rum in a chilled mixing bowl. Whip with an electric mixer on medium-high speed until soft peaks form. Refrigerate until pie is ready to serve.
Cool and Serve: Remove the pie from the oven and allow it to cool completely at room temperature, then refrigerate for at least 2 hours to set fully. Before serving, top each slice with a dollop of maple whipped cream and sprinkle honey roasted pecans, if desired.

Notes

Use pure pumpkin puree, not pumpkin pie filling, for authentic flavor and texture.
Chilling the mixing bowl and beaters before whipping the cream improves whipping volume.
If you prefer a less sweet whipped cream, reduce the maple syrup slightly or substitute with powdered sugar.
To prevent soggy crust, you can blind bake the pie crust for 10 minutes before adding the filling.
Store leftover pie covered in the refrigerator for up to 4 days for optimal freshness.