Maple Pumpkin Pie

I have been making this pie for almost 20 years, adapted from a Bon Appetit 1996 issue.  Over time I have changed it to make it better for my kitchen.  It’s not your typical thick pumpkin pie, it is smooth and light, almost like a custard.  Make sure you cook the pie until it is firm yet still slightly loose but it won’t ever be solid so don’t wait for that or else you’ll be standing around ‘til Christmas.

Ingredients

•      1 ball of your favorite pie dough, plus a little extra for optional decorations (I make my own which uses a combo of butter and shortening for the ultimate in flakiness)
•      3 eggs, divided
•      1 cup maple syrup (I prefer Crown Dark Amber)
•      2 cups pumpkin puree, homemade or canned.  You can also use kabocha squash or sweet potato
•      1 tsp ground cinnamon
•      1 tsp ground ginger
•      Pinch salt
•      3 cups heavy cream, divided
•      2/3 cup milk
•      2 tablespoons maple sugar, confectioner’s sugar or brown sugar

Directions

Preheat the oven to 375 degrees F.

Make an egg wash by whisking one egg in a little bowl with a dash of water.

Roll out the pie dough on to a floured surface to 1/8 inch thick.  Put in 9-inch pie plate and pinch the edges with your fingers so there is a decorative border.  Put in the refrigerator until you are ready to bake. With any leftover dough, roll it out and cut out leaf decorations (optional).  Place those on a baking sheet, brush with the egg wash and bake for 10-12 minutes or until golden brown. Allow them to cool completely.

On the stovetop, heat the maple syrup to the soft ball stage (210-235 degrees  F on a candy thermometer), which is basically a full boil for a few seconds. This thickens it and intensifies the flavor. Remove from heat and let cool. In a large bowl, whisk together the pumpkin, cinnamon, ginger, salt, 1 cup of the cream, milk, the remaining 2 eggs and maple syrup until smooth.  Pour into the reserved pie crust and bake for 90 minutes-2 hours.  This sounds like a long time and your oven make require less time so keep an eye on the pie, checking after an hour until you see that it is firm, yet still jiggly, but not soupy.  Remove from the oven and let cool completely, about 1-2 hours. 

In a large bowl or a standing mixer with the whisk attachment, beat the remaining 2 cups whipping cream with sugar of choice until whipped cream is formed.  Do not let it go without watching or you will have butter! Add decorations to the top of the cooled pie and serve with a dollop of whipped cream on the side.