🍁 Autumn: No need to overcomplicate things: a pumpkin, a little maple syrup, and there you have a pie that tastes like autumn. - François

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Autumn in Quebec: Pumpkin season has arrived!

Early October marks a special time in Quebec: the arrival of autumn and harvest time. Among the stars of this season, the pumpkin holds a special place. A symbol of abundance, it is used in both sweet and savory dishes. Families look forward to enjoying the crisp air as they head out into the fields to pick these treasures of the earth.

Pumpkin: A versatile ingredient

Pumpkin is incredibly versatile in the kitchen. Whether in a comforting soup, a creamy gratin, or a sweet tart, it lends itself to a multitude of recipes. Rich in fiber and vitamins A and C, it adds a touch of well-being to your dishes while delighting your taste buds. Its melting texture and naturally sweet flavor make it an ideal base for many culinary creations.

Picking and cooking as a family: An autumnal pleasure

One of the greatest pleasures of autumn in Quebec is spending time with family, whether in a pumpkin patch or in the kitchen preparing comforting recipes. Cooking together creates lasting memories while learning the secrets of traditional recipes, like pumpkin pie. After a day spent choosing the most beautiful pumpkins, there's nothing better than coming home to a warm house and baking this delicious pumpkin and maple pie.

Pumpkin pie: A classic reinvented

Combining the natural sweetness of pumpkin with the richness of maple, this pie is a seasonal must-have. Its velvety texture and golden crust offer instant comfort, perfect for sharing around a family table. Ideal for celebrating autumn, it's simple to prepare and will delight both dessert lovers and fans of Quebec's local products.

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	40-45 minutes
⏲️ Total time	60-65 minutes
🔧 Difficulty level	Easy
🍽️ Portions	6-8
🔥 Calories (approximate)	325 per serving

Easy-to-prepare pumpkin and maple pie

Ingredients and Instructions - Dough

Ingredients for the dough:

1 1/4 cups all-purpose flour
1/2 cup cold butter, cut into small cubes
1/4 cup of ice water
1 pinch of salt

Instructions for the dough:

Mix the flour and salt in a large bowl.
Add the cold butter and work the mixture with your fingertips or a pastry cutter until you obtain a sandy texture with some small pieces of butter remaining.
Incorporate the ice water one tablespoon at a time, mixing gently until the dough comes together in a ball. Do not over-knead.
Form into a flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough on a lightly floured surface until you obtain a circle approximately 12 inches in diameter.
Place the dough in a 9-inch pie pan, trim off the excess and prick the bottom with a fork.
Pre-bake the pastry in a preheated oven at 180°C (350°F) for 10 minutes. Let it cool slightly.

Ingredients and Instructions - Pumpkin Filling

Ingredients for the filling:

2 cups of pumpkin puree (homemade or canned)
3/4 cup maple syrup or 1/2 cup maple sugar
2 lightly beaten eggs
1 cup of 35% cream or coconut milk for a lactose-free option
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves (optional)
1 pinch of salt

Instructions for the pumpkin filling:

Preheat the oven to 180°C (350°F) if it is not already done.
Mix the pumpkin puree with the maple syrup or maple sugar until smooth.
Add the beaten eggs, cream (or coconut milk), spices and salt. Mix well until smooth.
Pour the filling into the pre-baked crust.
Bake for 50 to 60 minutes, or until the center of the pie is almost set (it may still be slightly wobbly).
Allow to cool on a wire rack at room temperature, then refrigerate for at least 2 hours before serving to allow the filling to firm up.
Serve with whipped cream and sprinkle with a few maple sugar flakes if desired.

Nutritional Information per Serving
Nutrient	Quantity
Calories	350 kcal
Proteins	4 g
Carbohydrates	35 g
Sugars	5 g
Fibers	6 g
Lipids	20 g
Saturated fatty acids	15 g
Sodium	850 mg
Health rating	7/10 Key features: Rich in fiber, good source of healthy fats.

Questions & Answers: All about pumpkin and maple pie

Can the dough be prepared in advance?
Yes, shortcrust pastry can be prepared in advance and kept in the refrigerator for 2 to 3 days. If you want to keep it longer, you can also freeze it for up to a month. Make sure to wrap it well in plastic wrap.

What variety of pumpkin should I use for this pie?
It's best to use a sweet pumpkin, like the "Sugar Pie" variety, which is ideal for pies. Its flesh is thinner, less watery, and offers a sweeter flavor, perfect for filling.

Can I replace the cream with another alternative?
Yes, but you need to choose an alternative with a similar texture so as not to alter the consistency of the filling. Full-fat coconut milk is a good option, as it has a water content close to that of cream. Other options, such as almond or oat milk, are possible, but they may make the filling runnier. In that case, it might be necessary to slightly reduce the amount of liquid.

How can you tell if the pie is cooked?
The tart is ready when the center is still slightly wobbly. It will continue to cook after being removed from the oven and will firm up as it cools. This prevents the filling from overcooking and becoming dry.

How to store the pie after baking?
Pumpkin pie can be kept in the refrigerator for 3 to 4 days. Be sure to cover it well to prevent it from drying out. For even more flavor, it can be served cold or slightly warmed.

Can the pie be frozen?
Yes, this pie freezes well. It's best to freeze it after baking, once it has cooled. To defrost, leave it at room temperature for a few hours or gently reheat it in the oven.

🛒 Products mentioned in this recipe

Did you know?

Main Pumpkin Producing Countries (2021)
China - 8,425,000 tonnes
India - 5,150,000 tonnes
United States - 680,000 tonnes
Russia - 370,000 tonnes
Canada - 240,000 tonnes
Ukraine - 180,000 tonnes

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