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The Ultimate Pumpkin Pie with Salted Maple Whipped Cream

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This is the pumpkin pie that ended a three-year search for the perfect slice—silky, spiced to perfection, with a flaky crust and a salted maple whipped cream that turns it into a showstopper for your Thanksgiving table.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • ½ cup (1 stick) cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs + 1 large egg yolk, room temperature
  • 1 ½ cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon (preferably Saigon)
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated preferred)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup cold heavy cream (for whipped cream)
  • 3 tablespoons pure maple syrup (Grade A dark amber preferred)
  • ½ teaspoon flaky sea salt (such as Maldon)

Instructions

  1. Make the Crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry blender or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 3 tablespoons ice water over mixture and stir with a fork until dough just comes together. Add remaining tablespoon water if needed. Turn dough onto a lightly floured surface, shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Par-Bake the Crust: Preheat oven to 375°F (190°C). On a floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim edges, leaving a ½-inch overhang, and crimp edges. Prick bottom of crust all over with a fork. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until bottom looks dry and set. Let cool slightly.
  3. Make the Filling: In a large bowl, whisk together brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. In a separate bowl, whisk eggs and egg yolk until smooth. Add pumpkin puree and whisk until combined. Gradually add dry ingredients to wet ingredients, whisking constantly. Slowly pour in heavy cream and vanilla extract, whisking until mixture is completely smooth and glossy.
  4. Bake the Pie: Reduce oven temperature to 350°F (175°C). Pour filling into par-baked crust. Bake for 50-60 minutes, until edges are set but center still has a slight jiggle (like firm Jell-O). A knife inserted near the edge should come out clean. Center will continue to set as it cools.
  5. Cool Completely: Transfer pie to a wire rack and let cool completely at room temperature (2-3 hours). Once cool, refrigerate for up to 24 hours before serving.
  6. Make the Whipped Cream: Just before serving, pour cold heavy cream into a chilled bowl. Using a hand mixer or stand mixer with whisk attachment, beat cream on medium-high speed until soft peaks form. Add maple syrup and beat until stiff peaks form. Gently fold in flaky sea salt.

Notes

Do not overmix the filling to avoid cracks. If crust edges brown too quickly, tent with foil halfway through baking. Use room-temperature eggs and cream for smoothest filling. Par-baking the crust prevents a soggy bottom. The pie can be made a day ahead; flavors meld overnight. Whipped cream is best made fresh but can be stored in an airtight container in the fridge for up to 24 hours.

Nutrition

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

Find it online: https://willarecipes.com/the-ultimate-pumpkin-pie-with-salted-maple-whipped-cream/