Ingredients
Scale
Maple Pumpkin Pie Filling:
- 2 large eggs, whisked
- 15 oz pumpkin puree (canned or homemade)
- 1/4 cup maple syrup
- 1/2 cup brown sugar, packed
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 12 oz evaporated milk
Pie Crust (1 deep dish):
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 cup butter, cubed and chilled
- 2–3 tablespoons water
Instructions
1. Prepare the Pie Crust (Optional Homemade)
- In a food processor, pulse flour, salt, and sugar.
- Add cold butter and pulse until mixture resembles coarse crumbs.
- Add water gradually (1 tablespoon at a time) until dough forms.
- Shape into a disk, wrap, and refrigerate for 1 hour.
2. Preheat Oven
- Preheat to 350°F (175°C).
3. Make the Filling
- In a large bowl, whisk together all filling ingredients until smooth and fully combined.
4. Roll & Shape Crust
- Roll dough between parchment sheets to 1/4-inch thickness.
- Fit into a deep dish pie pan.
- Fold edges and crimp as desired.
- Prick the bottom with a fork (don’t go all the way through).
5. Par-Bake the Crust
- Line crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes.
- Remove weights and parchment.
6. Fill & Bake
- Pour pumpkin filling into the crust.
- Bake for 1 hour 15 minutes, or until the center is set.
7. Cool & Serve
- Let cool completely, then refrigerate until chilled.
- Serve with whipped cream if desired.
Notes
- Don’t skip par-baking: Prevents a soggy crust.
- Check doneness: Center should be slightly jiggly but set.
- Chill before serving: Improves texture and flavor.
- Crust shortcut: Store-bought crust works perfectly.
- Storage: Refrigerate for up to 4 days.
- Make ahead: Ideal to prepare a day in advance for best results.
