The Best Maple Pumpkin Pie With A Sourdough Pie Crust
Your taste buds will fall in love with this absolutely delicious maple pumpkin pie. The maple syrup blends perfectly with the creamy pumpkin goodness, leaving your kitchen filled with the scent of warm spices reminiscent of fall. This pumpkin pie recipe pairs perfectly with my flaky sourdough discard pie crust. Because this pie is so easy to make it's the perfect recipe for Thanksgiving dinner, or any holiday season.
Equipment
- 1 Mixing bowl or blender
- 1 measuring cups and spoons
- 1 9-inch pie plate
- 1 Rolling pin for sourdough pie crust
Ingredients
- 2 cups pumpkin puree
- 1 cup cream
- 2 eggs
- ¾ cup sugar
- ½ cup maple syrup
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Make one sourdough pie crust – can be made several days ahead of time and just wrapped in plastic wrap or an airtight container and kept in the refrigerator.
- When ready to make the pie, roll out the pie crust on a lightly floured surface, place it in the pie dish and flute the edges as desired. Trim off an excess dough with a sharp knife.
Make The Pumpkin Pie Filling
- Preheat your oven to 425 degrees
- In a large mixing bowl or blender, combine the filling ingredients and mix well.
- Pour the pumpkin filling into the prepared pie crust
- Place your pie in the preheated oven for 15 minutes
- Reduce heat to 350 degrees and bake for 45 more minutes until the center of the pie is set and the edges are golden brown.
- Remove from the oven and allow the pie to cool on a wire rack, then refrigerate.
- While the pie cools, make the whipped topping (below).
- Store leftover pie in an airtight container in the refrigerator for up to a week.
Maple Whipped Cream
- 4 cups heavy whipping cream, cold
- ½ cup sugar
- 2 Tbl. real maple syrup
- Add all ingredients to the bowl of a stand mixer.
- Mix on high speed until cream is whipped and firm peaks form.
- Serve immediately over a slice of pumpkin pie.
Notes
- You can make the sourdough pie crust up to several days ahead of time, and then this pie comes together quickly.
- A homegrown sugar pie pumpkin is so delicious in this recipe.
- Whenever I make pie crust, I make several batches at a time, and just keep the extra in my refrigerator so I can make a quick batch of Pop-Tarts or even a savory beef pot pie.
- Warning: this maple pumpkin pie recipe may be addictive and become a fall favorite.
- This pie is also delicious served with my homemade vanilla ice cream.
