Easy Maple Pumpkin Pie

“Fall is more than just a season: it’s a time when we come together to celebrate nature’s bounty and enjoy comforting dishes like this maple pumpkin pie.” – François Lambert

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Fall in Quebec: Pumpkin time has arrived!

Early October marks a special time in Quebec: the arrival of fall and harvest time. Among the stars of this season, the pumpkin occupies a special place. A symbol of abundance, it is used in both sweet and savory dishes. Families look forward to taking advantage of the fresh air to go out into the fields together and pick these treasures of the earth.

Pumpkin: A Versatile Ingredient

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

Picking and cooking with the family: An autumn pleasure

One of the greatest pleasures of fall in Quebec is spending time with family, whether in a pumpkin patch or in the kitchen concocting comforting recipes. Cooking together creates lasting memories, while learning the secrets of traditional recipes, like pumpkin pie. After a day of picking out the most beautiful pumpkins, there's nothing like coming back inside and making this delicious maple pumpkin 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 provide instant comfort, ideal for sharing around a family table. Perfect for celebrating fall, it is simple to prepare and will delight dessert lovers and fans of Quebec local products alike.

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 Maple Pumpkin 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 ice water 1 pinch of salt

Instructions for the dough: Mix flour and salt in a large bowl. Add the cold butter and work the mixture with your fingertips or a pastry cutter until you get a sandy texture with a few small pieces of butter remaining. Add ice water a tablespoon at a time, mixing gently until dough comes together in a ball. Do not overknead. Shape into a flat disk, wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough on a lightly floured surface into a circle about 12 inches in diameter. Spoon the dough into a 9-inch pie plate, trim off any excess and prick the bottom with a fork. Pre-bake the dough in a preheated oven at 180°C (350°F) for 10 minutes. Let cool slightly.

Ingredients and Instructions - Pumpkin Filling

Ingredients for the filling: 2 cups pumpkin puree (homemade or canned) 3/4 cup maple syrup or 1/2 cup maple sugar 2 eggs, lightly beaten 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 Pumpkin Filling: Preheat the oven to 180°C (350°F) if it is not already done. Mix pumpkin puree with maple syrup or maple sugar until combined. 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 jiggly). Let cool on a wire rack to 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 chips if desired.

Questions & Answers: Everything you need to know about pumpkin and maple pie

Can the dough be prepared in advance?
Yes, the shortcrust pastry can be made ahead of time and stored in the refrigerator for 2-3 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, such as the "Sugar Pie" pumpkin, 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 should choose an alternative with a similar texture so as not to change the consistency of the filling. Full-fat coconut milk is a good option, as it has a water content close to that of the cream. Other options, such as almond or oat milk, are possible, but they may make the filling more liquid. In this case, it may be necessary to reduce the amount of liquid slightly.

How do you know if the pie is cooked?
The pie is ready when the center is still slightly wobbly. It will continue to cook once removed from the oven and will firm up as it cools. This prevents the filling from overcooking and resulting in a dry texture.

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

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

Did you know?

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