Can I make this pie ahead of time?

Yes! You can make the pumpkin filling a day in advance and store it in the fridge. Bake the pie the next day, then whip the maple cream right before serving.

What can I use instead of muscovado sugar?

If you don’t have muscovado sugar, substitute with dark brown sugar for a similar depth of flavor.

Can I make the crust from scratch?

Absolutely. Homemade shortcrust pastry made with butter, flour, and a touch of sugar yields the best flavor and texture.

How do I know when the pie is done baking?

The filling should be set around the edges but have a slight wobble in the center , this means it will be perfectly creamy once cooled.

Can I use canned pumpkin puree?

Yes, but ensure it’s 100% pure pumpkin and not pumpkin pie filling, which already contains sugar and spices.

Thanksgiving Pumpkin Pie with Maple Cream, Amazing Recipe

Thanksgiving Pumpkin Pie with Maple Cream

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A rich and creamy Thanksgiving Pumpkin Pie with maple cream topping, featuring fresh pumpkin, warm spices, and a buttery shortcrust pastry.

Author: Emily
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes
Yield: 8 servings 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

500g shortcrust pastry
A large pinch of cinnamon
800g pumpkin, peeled and chopped
150ml single cream
150g light muscovado sugar
¼ nutmeg, grated
A pinch of ground ginger spice.
3 eggs
30g butter, melted
150ml double cream
3 tbsp maple syrup

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Instructions

Roll out the pastry and line a 20cm tart tin. Sprinkle with cinnamon and chill for 30 minutes.
Combine pumpkin, single cream, sugar, nutmeg, and ginger in a saucepan. Simmer until tender, purée, and cool.
Blind bake the pastry at 200°C for 15 minutes with baking beans, then remove and bake for 5 more minutes. Reduce oven to 180°C.
Whisk eggs and butter into the purée, pour into the crust, decorate edges with pastry shapes, and bake for 30–40 minutes until slightly wobbly in the center.
Whip double cream and fold in maple syrup. Serve with the pie.

Nutrition

Serving Size: 1 serving
Calories: 585
Sodium: 0.8 g
Fat: 36.6 g
Carbohydrates: 54.4 g
Fiber: 2.9 g
Protein: 7.9 g

Find it online: https://www.recipescommunity.com/thanksgiving-pumpkin-pie/