Best 3 Pumpkin Maple Pie Supreme Recipes

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Indulge in the symphony of flavors that is Pumpkin Maple Pie Supreme, a delectable dessert that tantalizes the taste buds and warms the soul. This extraordinary pie features a velvety smooth pumpkin filling, delicately spiced with cinnamon, nutmeg, and ginger, all enveloped in a flaky, golden-brown crust. The crowning glory is a luscious maple glaze, adding a touch of sweetness and richness that perfectly complements the earthy notes of pumpkin. This recipe provides detailed instructions for creating this extraordinary dessert, from preparing the crust to crafting the perfect filling and glaze. But that's not all – this article also includes additional irresistible recipes to elevate your pie-making skills, such as a delectable Chocolate Pecan Pie, a tangy Key Lime Pie, and a classic Southern Sweet Potato Pie. With its detailed instructions and mouthwatering recipes, this article is your ultimate guide to creating a pie that will leave a lasting impression on your taste buds and make you the star of any gathering.

Let's cook with our recipes!

JEN'S MAPLE PUMPKIN PIE



Jen's Maple Pumpkin Pie image

This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture. I usually double the recipe for one deep-dish 10-inch pie.

Provided by jennifermo

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h10m

Yield 8

Number Of Ingredients 14

1 (3 pound) sugar pumpkin, cut in half
1 pie dough for a single-crust pie
1 egg white
1 tablespoon water
1 cup heavy whipping cream
3 eggs, room temperature
½ cup packed brown sugar
¼ cup maple syrup
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
1 pinch salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place pumpkin halves, cut-side down, on prepared baking sheet.
  • Roast pumpkin in the preheated oven until tender, about 1 hour. Set aside until cool enough to handle, at least 15 minutes. Remove seeds from pumpkin and discard. Scoop pumpkin flesh into a food processor and blend until smooth. Reduce oven temperature to 375 degrees F (190 degrees C).
  • While pumpkin is roasting, roll out pie dough to fit in a 9-inch pie dish. Crimp edges to form a border. Refrigerate dough until chilled, at least 45 minutes.
  • Line chilled pie dough with 2 sheets of aluminum foil and pour pie weights into the foil.
  • Bake in the preheated oven until crust is set on the sides and lightly golden on the border, about 25 minutes. Remove aluminum foil with pie weights. Whisk egg white and water together in a small bowl. Brush border of pie crust with egg white mixture and return to oven. Bake until bottom of the pie appears dry and set, about 10 minutes more. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C).
  • Whisk 2 cups pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour pumpkin mixture into baked pie crust.
  • Bake pie in the preheated oven until just set in the center, about 50 minutes.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 43.8 g, Cholesterol 110.5 mg, Fat 20.6 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 9.4 g, Sodium 168.3 mg, Sugar 21.9 g

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

2 large eggs
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Dough for single-crust pie
MAPLE WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice
Chopped pecans, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

Nutrition Facts : Calories 489 calories, Fat 26g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 290mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.

MAPLE PUMPKIN PIE



Maple Pumpkin Pie image

Provided by Suzanne Hamlin

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 1-pound can unsweetened pumpkin puree
1/2 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons Cognac or brandy
2 large eggs
1/2 cup cream
1 9-inch metal pie tin lined with pastry

Steps:

  • Preheat oven to 425 degrees.
  • In a large bowl, mix together the pumpkin and maple syrup. Whisk in the cinnamon, ginger, nutmeg, salt and Cognac or brandy, mixing well. In a small bowl lightly beat the eggs and stir in the cream. Mix the egg and cream mixture with the pumpkin.
  • Prick the pie crust all over the bottom with the tines of a fork. Pour the filling into the crust, put the pie tin on a flat baking sheet and bake on the lower level of the oven for 15 minutes. Turn the heat down to 350 degrees and continue to bake for 30 to 40 more minutes, until filling has set. Remove to a rack, and cool to warm or room temperature. Serve with whipped cream, creme fraiche, vanilla, caramel or rum raisin ice cream.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 116 milligrams, Sugar 14 grams, TransFat 0 grams

Tips:

  • For the best results, use fresh pumpkin puree. You can make your own puree by roasting and mashing a pumpkin, or you can buy canned pumpkin puree.
  • If you don't have maple syrup, you can substitute another type of liquid sweetener, such as honey or agave nectar.
  • Be sure to pre-bake the pie crust before filling it. This will help to prevent the crust from becoming soggy.
  • Don't overfill the pie crust. The filling will expand as it bakes, so leave a little bit of room at the top.
  • Bake the pie until the filling is set and the crust is golden brown. This usually takes about 45-50 minutes.
  • Let the pie cool completely before serving. This will allow the filling to firm up and the flavors to meld together.

Conclusion:

Pumpkin maple pie is a classic fall dessert that is sure to please everyone at your table. With its creamy, flavorful filling and flaky, buttery crust, it's a pie that is perfect for any occasion. So next time you're looking for a delicious and easy-to-make dessert, give this pumpkin maple pie recipe a try.

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