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Maple Pumpkin Pie decorated with pastry leaves and dusted with icing sugar Pure Maple Syrup
Recipes Seasonal

Maple Pumpkin Pie Recipe

Prep time
20m
Cook time
70m
Total time
90 minutes

Maple Pumpkin Pie Recipe

This time of year is all about pumpkins. Mixed with fragrant warm spices and 100 percent natural Pure Maple Syrup, it creates a winning combination.

If you have never tasted pumpkin pie, it is absolutely delicious and easier to make than you might expect.

Ingredients

Pastry

  • 200g plain flour, sifted
  • 1/2 teaspoon ground cinnamon
  • 100g cold unsalted butter, cut into cubes
  • 40g icing sugar
  • 1 egg yolk
  • 3 to 4 tablespoons cold water

Pie filling

  • 370g pumpkin, cooked
  • 225g Pure Maple Syrup, Dark Robust
  • 125ml double cream
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of ground cloves
  • Pinch of salt
  • Icing sugar, for dusting

Instructions

  1. Prepare the pumpkin filling by cutting the peeled pumpkin into small chunks. Place in a large saucepan with a little water, cover with a lid and cook over a medium heat for about 10 minutes until tender. Drain well in a colander.
  2. Grease and line the base of a 23cm shallow pie tin. Add the flour, icing sugar, cinnamon and butter to a food processor and blitz until the mixture resembles fine breadcrumbs. Add the egg yolk and then the water a tablespoon at a time until the mixture comes together to form a dough.
  3. Roll the pastry out on a floured surface to about 3mm thick. Line the pie tin, leaving a 1cm overhang for shrinkage. Use excess pastry to cut out leaf shapes for decoration. Prick the base with a fork and refrigerate the pie case and leaves for 30 minutes.
  4. Preheat the oven to 200C or 180C fan and place a baking tray inside to heat.
  5. Blind bake the pastry case by lining it with greaseproof paper and filling with baking beans or dried pasta. Place on the hot baking tray and bake for 12 minutes. Remove the beans and paper, then bake for a further 2 to 3 minutes until lightly golden. Remove and set aside.
  6. Increase the oven temperature to 220C or 200C fan. Add all the filling ingredients to a food processor and blitz until smooth.
  7. Pour the filling into the pastry case and bake for 15 minutes. Reduce the oven temperature to 175C or 155C fan and bake for a further 30 minutes until set. Cool on a wire rack.
  8. Trim any excess pastry, decorate with the pastry leaves and dust lightly with icing sugar before serving.
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