As the nights draw in and the days get colder, this maple pumpkin pie is all you need to embrace the Autumn months. I’ve used 100% Pure Canadian Amber Maple Syrup in the crust, filling AND the topping – a perfect sweetener for the puréed pumpkin. While you can certainly buy ready-made pumpkin purée from the supermarket, I much prefer to make my pumpkin pies with real pumpkins. It makes for a far more natural tasting pie and allows the maple flavours to tickle the tongue with every mouthful!

Maple Pumpkin Pie

What makes this Maple Pumpkin Pie so incredible?

  • It’s made with REAL pumpkins!
  • It has a natural taste, a delicate sweetness from the 100% Pure Canadian Maple Syrup AND a nice kick from the ginger-nut biscuits
  • There’s no need to faff around making pastry. This pie has a crumb-based crust!
  • It has a beautiful velvety texture
  • It’s served with maple whipped cream – an absolute game-changer!
Maple Pumpkin Pie

3 tips for making the perfect Maple Pumpkin Pie:

  1. Wendelstein Use a loose-bottomed tin. This allows for easy-release of your pie without disturbing the crust.
  2. http://skywaysmedia.co.uk/video/pothole-repair/ Don’t over-bake it. You want your pie filling to be set, but with a slight wobble in the centre. It’ll continue to bake after coming out the oven and will firm up once cool.
  3. Choose 100% Pure Canadian Maple Syrup. Since this is a key ingredient in flavouring your pumpkin pie, make sure you use 100% Pure Canadian Maple Syrup. This means it’s free of fermentation, is uniform in colour, free of sediment, cloudiness, objectionable odour or taste, is produced from 100% concentrated maple sap and has the characteristic of the maple flavour of its colour class.
Maple Pumpkin Pie

Flavour variations:

Maple syrup is classed based on its colour and flavour profile. The colours and flavours will change throughout the spring harvest and range from a light, delicate taste through to a dark, strong taste. Using the correct maple syrup in recipes changes everything.

Golden. This syrup comes from maple sap harvested at the very beginning of the season and has a sweet, delicate flavour. Perfect for topping yoghurts and ice cream.

Amber. A pure, rich taste and a magnificent amber colouring, this is fantastic for vinaigrettes and desserts.

Dark. This syrup has a more pronounced caramel flavour – perfect for cooking, baking and sauces and especially good for fruity dishes.

Very dark. This syrup is harvested at the end of the season and has a rich and distinctive flavour. Beautiful for sauces and glazes. 

See how I made these over on Instagram!

Maple Pumpkin Pie

Maple Pumpkin Pie

This maple pumpkin pie is the dream! It's made with 100% Pure Canadian Maple Syrup, real pumpkin and warming ginger nut biscuits.
Prep Time 40 mins
Cook Time 50 mins
Total Time 2 hrs
Course Dessert
Servings 8

Ingredients
  

For the crust

  • 150 g unsalted butter melted and cooled
  • 550 g ginger nut biscuits crushed
  • 1 tsp ground cinnamon
  • 1 tbsp 100% Pure Canadian Amber Maple Syrup

For the filling

  • 900 g butternut pumpkin chopped
  • 125 ml 100% Pure Canadian Amber Maple Syrup
  • 125 ml coconut milk
  • 2 large eggs + 1 egg yolk
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger

For the maple whipped cream

  • 1 tbsp 100% Pure Canadian Amber Maple Syrup
  • 300 ml double cream
  • 1 tsp vanilla essence
  • 1 tbsp caster sugar

Instructions
 

  • Place the chopped pumpkin in a microwave-safe bowl and cover with plastic wrap. Cook on high (600-700W) for 15-20 minutes until soft and tender. Transfer to a colander to drain excess liquid and set aside to cool.
    Maple Pumpkin Pie
  • Preheat the oven to 180C. / 350F. To make the crust, place the ginger nut biscuits in a large sealed sandwich bag and use a rolling pin to bash them until they resemble breadcrumbs. Place them in a bowl with the cinnamon, 100% Pure Canadian Amber Maple Syrup and a pinch of salt. Pour in the melted butter and mix well.
    Maple Pumpkin Pie
  • Press the crumbs into the base and sides of a 24cm pie tin. Chill for 30 minutes.
  • To make the filling, whizz the softened pumpkin, 100% Pure Canadian Amber Maple Syrup, coconut milk, eggs, egg yolk and spices in a food processor until smooth.
  • Pour into the pan and bake for 50-60 minutes until set with a slight wobble in the centre. Set aside for 10 minutes to cool completely.
  • Pour your cream into a bowl and add the 100% Pure Canadian Amber Maple Syrup, sugar and vanilla essence then whisk until you have soft peaks.
  • Once your pie has cooled completely, top with the cream. Slice and serve with a little extra grated nutmeg.
    Maple Pumpkin Pie
Keyword biscuit, canada, cinnamon, ginger, maple, maple syrup, pie, pumpkin, thanksgiving

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