Maple Pumpkin Pie

Maple Pumpkin Pie

Category, DifficultyIntermediate

This is a Thanksgiving favourite among our family and friends, it’s a decadent twist on traditional pumpkin pie, with its layer of cream cheese sweetened with pure maple syrup.

Yields1 Serving
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins
Pie Crust
 2 1/2 cups all purpose flour
 1 cup (2 sticks) unsalted butter
 1 tsp salt
 1 tsp sugar
 4-8 Tbsp of Cold water
 Sweet Rice flour for dusting
 Cinnamon (Optional)
Maple Cream Cheese Layer
 250g (8oz) brick of cream cheese (soft but cold)
 1/4 cup demerara brown sugar
 1/2 tsp pure maple syrup
 1 egg
Spiced Pumpkin Layer
 425g (15oz) can of pumpkin puree
 300mL can of sweetened condensed milk
 1/2 cup demerara brown sugar
 1 tsp cinnamon
 1/4 tsp ginger
 1/4 tsp nutmeg
 2 eggs slightly beaten
 dash of salt
Garnish
 pure maple syrup
1

Preheat oven to 350 degrees.

2

To make the pie crust, mix flour, salt and sugar in a medium sized bowl, using a pastry cutter or 2 knives cut the butter in to flour until it is crumbly.

3

Add cold water one tablespoon at a time until pie crust sticks together without being sticky. On a sweet rice floured pastry board, make two balls one larger (the bottom) than the other (extras for decor because this pie has no top).

4

Put a large piece of wax paper on your work surface, (the wax paper is to make it easier to flip it into the pie plate) dust it with sweet rice flour and take the slightly larger ball and roll it out to the desired shape and size, adding more sweet rice flour if it is sticking

5

Place one hand flat underneath the wax paper and the other hand flat on top and flip it into the pie plate. Don’t panic if it rips or is not perfect, its the bottom, you can piece it together by taking bits of extra dough and pressing it into the holes. Set the smaller ball of dough aside for later.

6

In a small bowl, using an electric mixer on a low speed combine all but the egg from the 'Maple Cream Cheese Layer' ingredients until well blended, add the egg and mix well.

7

Spread the cream cheese mixture at the bottom of your crust lined pie plate and place in the fridge until you're ready to add the pumpkin layer. (This allows the layer to set a little making it easier to add the pumpkin without the layers mixing)

8

In a large bowl with an electric mixer combine all 'Spiced Pumpkin Layer' ingredients and mix well.

9

Carefully pour or spoon the pumpkin mixture over the cream cheese mixture. Bake for 60 min. While pie is in the oven, roll out the remaining dough and using a small (2 inch) cookie cutter (of any shape, I usually do hearts or maple leaves) cut 16 and brush them with a beaten egg.

10

Take the pie out of the oven and quickly arrange your pie crust shapes around outer edge of the top of the pie and place the pie back in the oven for 10 more min

11

Let the pie cool then brush the top with maple syrup. Refrigerate until serving.

Ingredients

Pie Crust
 2 1/2 cups all purpose flour
 1 cup (2 sticks) unsalted butter
 1 tsp salt
 1 tsp sugar
 4-8 Tbsp of Cold water
 Sweet Rice flour for dusting
 Cinnamon (Optional)
Maple Cream Cheese Layer
 250g (8oz) brick of cream cheese (soft but cold)
 1/4 cup demerara brown sugar
 1/2 tsp pure maple syrup
 1 egg
Spiced Pumpkin Layer
 425g (15oz) can of pumpkin puree
 300mL can of sweetened condensed milk
 1/2 cup demerara brown sugar
 1 tsp cinnamon
 1/4 tsp ginger
 1/4 tsp nutmeg
 2 eggs slightly beaten
 dash of salt
Garnish
 pure maple syrup

Directions

1

Preheat oven to 350 degrees.

2

To make the pie crust, mix flour, salt and sugar in a medium sized bowl, using a pastry cutter or 2 knives cut the butter in to flour until it is crumbly.

3

Add cold water one tablespoon at a time until pie crust sticks together without being sticky. On a sweet rice floured pastry board, make two balls one larger (the bottom) than the other (extras for decor because this pie has no top).

4

Put a large piece of wax paper on your work surface, (the wax paper is to make it easier to flip it into the pie plate) dust it with sweet rice flour and take the slightly larger ball and roll it out to the desired shape and size, adding more sweet rice flour if it is sticking

5

Place one hand flat underneath the wax paper and the other hand flat on top and flip it into the pie plate. Don’t panic if it rips or is not perfect, its the bottom, you can piece it together by taking bits of extra dough and pressing it into the holes. Set the smaller ball of dough aside for later.

6

In a small bowl, using an electric mixer on a low speed combine all but the egg from the 'Maple Cream Cheese Layer' ingredients until well blended, add the egg and mix well.

7

Spread the cream cheese mixture at the bottom of your crust lined pie plate and place in the fridge until you're ready to add the pumpkin layer. (This allows the layer to set a little making it easier to add the pumpkin without the layers mixing)

8

In a large bowl with an electric mixer combine all 'Spiced Pumpkin Layer' ingredients and mix well.

9

Carefully pour or spoon the pumpkin mixture over the cream cheese mixture. Bake for 60 min. While pie is in the oven, roll out the remaining dough and using a small (2 inch) cookie cutter (of any shape, I usually do hearts or maple leaves) cut 16 and brush them with a beaten egg.

10

Take the pie out of the oven and quickly arrange your pie crust shapes around outer edge of the top of the pie and place the pie back in the oven for 10 more min

11

Let the pie cool then brush the top with maple syrup. Refrigerate until serving.

Maple Pumpkin Pie
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