Description
A quick and creamy maple pumpkin pie that requires only 10 minutes of active prep time. This recipe uses Grade B maple syrup and a store-bought crust for a rich, authentic Canadian flavor without the hassle.
Ingredients
Scale
- 1 pre-made 9-inch pie crust
- 1 egg white (for egg wash)
- Sesame seeds or coarse sugar (optional)
- 15 ounces (425g) 100% pure pumpkin puree
- 1/2 cup (120ml) Grade B maple syrup
- 1 cup (240ml) heavy cream
- 3 large eggs + 1 egg yolk
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Let store-bought crust thaw if frozen, then press into a 9-inch pie dish and trim edges.
- In a large mixing bowl, whisk eggs and egg yolk vigorously for one minute until pale and frothy.
- Add heavy cream, maple syrup, and vanilla extract to the eggs. Whisk until fully combined and smooth.
- Add pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt. Whisk gently until the filling is smooth and no streaks remain.
- Pour filling into the prepared crust, leaving half an inch of space at the top. Swirl gently to remove air bubbles.
- Brush crust edges with egg white and sprinkle with sesame seeds or coarse sugar if desired.
- Bake for 45-50 minutes. The pie is done when edges are set but the center still has a slight jiggle.
- If crust edges brown too quickly, cover with a pie shield or aluminum foil after 20 minutes.
- Cool completely on a wire rack for at least 2 hours (or overnight) before slicing to allow the filling to set.
Notes
Ensure all ingredients are at room temperature to prevent lumps. Do not overmix the filling once pumpkin is added to avoid cracking. The pie tastes better the next day as flavors meld. For a gluten-free version, use a store-bought gluten-free crust.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: Canadian
Nutrition
- Serving Size: 1/8 of pie
- Calories: 280
- Sugar: 22
- Sodium: 220
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: pumpkin pie, maple syrup, Canadian Thanksgiving, easy dessert, gluten-free option, one-bowl recipe, holiday baking