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!
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!
3 tips for making the perfect Maple Pumpkin Pie:
- Use a loose-bottomed tin. This allows for easy-release of your pie without disturbing the crust.
- 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.
- 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.
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
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.
- 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.
- 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.
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