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The Best Homemade Pumpkin Pie with Maple Whipped Cream

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This silky, spiced pumpkin pie with real maple whipped cream is the one that converts skeptics. With a flaky homemade crust and a foolproof filling, it’s perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (160g)
  • ½ teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter (113g), cut into small cubes
  • 3–4 tablespoons ice water
  • 1 can (15 oz) pure pumpkin purée (425g), not pumpkin pie filling
  • ¾ cup packed light brown sugar (150g)
  • 2 large eggs, room temperature
  • 1 cup heavy cream (240ml)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg, preferably freshly grated
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup heavy cream (240ml), very cold (for whipped cream)
  • 3 tablespoons pure maple syrup, Grade A dark amber (for whipped cream)
  • ½ teaspoon vanilla extract (for whipped cream)
  • Pinch of salt (for whipped cream)

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  2. Sprinkle 3 tablespoons of ice water over the mixture and stir with a fork until the dough starts coming together. If it seems dry, add the fourth tablespoon. Turn the dough onto a lightly floured surface and gather it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour (or overnight).
  3. Blind bake the crust: Preheat oven to 375°F (190°C). On a floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish. Trim edges, leaving a ½-inch overhang, fold under, and crimp. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 8-10 minutes until the bottom looks dry and lightly golden. Set aside to cool slightly.
  4. Prepare the filling: Reduce oven temperature to 350°F (175°C). In a large bowl, whisk together pumpkin purée and brown sugar until smooth. Add eggs one at a time, whisking well after each. Pour in heavy cream and vanilla, whisk until combined.
  5. In a small bowl, mix cinnamon, ginger, nutmeg, cloves, and salt. Add spices to pumpkin mixture and whisk thoroughly. Taste the filling and adjust spices if desired.
  6. Bake the pie: Pour filling into pre-baked crust. Place on middle rack of oven. Bake for 50-60 minutes, checking at 45 minutes. The edges should be set, and the center should jiggle slightly when gently shaken. If crust edges brown too quickly, loosely tent with foil. Remove from oven and cool completely on a wire rack (about 2-3 hours).
  7. Make the maple whipped cream: Just before serving, pour cold heavy cream into a chilled bowl. Add maple syrup, vanilla, and salt. Beat with an electric mixer on medium-high speed until soft peaks form (about 2-3 minutes). Do not overbeat.
  8. Serve pie at room temperature or slightly warm with a generous dollop of maple whipped cream on top.

Notes

For best results, use canned pumpkin purée (not fresh) to avoid excess moisture. Chill all crust ingredients thoroughly. Pull the pie from the oven when the center still jiggles slightly to prevent cracking. Make whipped cream fresh just before serving. The pie can be made a day ahead and refrigerated; flavors improve overnight. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use full-fat coconut cream instead of heavy cream and coconut oil or vegan butter for the crust.

Nutrition

Keywords: pumpkin pie, maple whipped cream, Thanksgiving dessert, homemade pie, fall dessert, pumpkin dessert, holiday pie

Find it online: https://cookluma.com/the-best-homemade-pumpkin-pie-with-maple-whipped-cream/