Recipe for Maple Pumpkin Pie with Almond Crust
A Twist on the Classic Fall Dessert Recipe that will Delight Guests
Sep 9, 2009
Now that the autumn breeze is beginning to blow it is time to crack open the fall cookbooks. Chefs will be getting ready to make some big turkey dinners with all the traditional sides and of course the festive dessert, pumpkin pie. The flexible recipe lends itself to being personalized by those who like to get creative in the kitchen.
Almond Crust Recipe
This simple pie crust comes together in mere moments and wows guests more than a traditional and labour intensive pastry crust.
Preparation Time: 3 min
Cooking Time: 8 min
Total Time: 11 min
Ingredients
- 1 ½ cups almond meal or finely crushed almonds
- 3 tbsp melted butter (unsalted)
- 3 tbsp sugar
Utensils
- 11 inch standard shallow pie pan
Before preparing the pie crust preheat the oven to 350 degrees. Next, melt the butter in the microwave. Add the sugar and crushed almonds into the melted butter and mix well. Then simply use fingertips to press the crust mixture evenly into the pie pan. Bake the crust for 8 minutes. Remove the crust from the oven and set aside.
Begin preheating the oven to 400 degrees to bake the pumpkin pie later on.
Maple Pumpkin Pie Recipe
Maple Pumpkin Pie is an always loved dessert during the fall months that will have guests asking for seconds. The hint of maple in this pie recipe makes the flavour deep and complex without being overly sweet.
Ingredients
- 1 ½ cups pumpkin puree
- ½ cup maple syrup
- 1 cup heavy cream
- ½ cup whole milk
- 4 eggs
- 2 tbsp flour
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 1 tsp cinnamon
- Up to ½ cup extra to sweeten recipe
For dessert lovers who prefer a sweeter pie add up to an extra ½ cup of sugar into the recipe when blending the eggs.
Utensils
- Heavy pan
- Heatproof bowl
- Spatula
- Whisk
Preparation Time: 20 min
Cooking Time: 45 min
Total Time: 65 min
Preparing the Pie Filling
- In the heavy pan warm the pumpkin puree over medium heat, be sure to stir frequently. Pour in the cream and milk with the puree and continue stirring over a steady heat. Don’t allow the mixture to boil.
- Crack the eggs into the heatproof bowl and whisk. Gradually add the dry spices and if using sugar now is the time to whisk it in. When the egg mixture is smooth stir in the flour and maple syrup. To combine the two mixtures without cooking the eggs constantly beat the eggs while slowly and gradually adding the pumpkin puree in thin pours.
Baking the Maple Pumpkin Pie
- When the liquid pie filling is completely combined place the pie pan with the almond crust onto the center oven rack. Slowly pour the filling in so not to spill.
- Bake the pie in the 400 degree oven for about 45 minutes. The pie filling should be firm around the edge and a knife blade inserted into the center of the pie should come out clean.
Serving Dessert
Fluffy whipped cream is a great addition when serving the Maple Pumpkin Pie with Almond Crust. For an extra punch of flavour and richness try adding an ounce of dark rum and a shot of vanilla extract to heavy cream before whipping it.
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