This maple pumpkin pie recipe brings together traditional fall flavors for an oh-so-easy, comforting dessert.
Don’t forget thetoppings!
Serve with a dollop of whipped cream and chopped pecans.
Photo:Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
For extra credit, drizzle a little maple syrup on top.
Avoid a Soggy Bottom
Using the right bang out of pie pan can help.
It’s also the most nonstick, which helps with slicing.
Greg Dupree, Prop Stylist: Audrey Davis , Food Stylist: Chealsea Zimmer
Even those aluminum pie plates you get at the grocery store work well.
This pie can be made up to 2 days ahead and stored, covered, in the fridge.
Bring it to room temperature for 15 minutes before topping serving.
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
The pie can be frozen after baking for up to 1 month.
Thaw overnight in the refrigerator before serving.
Mix together the filling ingredients.
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
Bake the pie.
Pour the pumpkin mixture into the crust.
Bake until center jiggles slightly, 1 hour to 1 hour, 10 minutes.
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
(Cover edges with foil if crust browns too quickly.)
Let cool to room temperature, about 1 hour.
Top the pie.
Serve topped with whipped cream, chopped pecans, and/or maple syrup, if desired.
Refrigerate for up to 3 days.Leftover pie may also be frozen, well-wrapped, for up 1 month.
Defrost in the refrigerator overnight.
More Thanksgiving Dessert Ideas
Your pumpkin pie wants some company after dinner.
Try some of these other Thanksgiving dessert recipes to really wow your guests.
2,000 calories a day is used for general nutrition advice.
