Maple Pumpkin Pie
- Basic Flaky Piecrust or 1 store-bought piecrust, fitted into a 9-inch pie plate
- 2 large eggs
- 1 15-ounce can pure pumpkin puree
- 1 cup heavy cream
- ½ cup pure maple syrup
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ⅛ teaspoon ground cloves
- BASIC FLAKY PIE CRUST (Makes one 9 inch pie crust
- 1¼ cups all-purpose flour, spooned and leveled, plus more for rolling the dough
- ½ cup cold unsalted butter (1 stick), cut into small pieces
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 3 to 4 tablespoons ice water
- Set an oven rack in the lowest position and heat oven to 350º F. Place the pie plate on a foil-lined baking sheet.
- In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves. Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 70 minutes.
- Let cool to room temperature before serving.
- PIE CRUST INSTRUCTIONS:
- In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
- Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.
- Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 mo
- Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
- With a floured rolling pin, roll the dough into a 12-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
- Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch over-hang and tuck it under itself to create a thick rim.
- With the index finger of one hand, press the dough against the thumb and fore-finger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using. See step-by-step photos of how to mak
- How to parbake and prebake a piecrust: Line the chilled crust with a piece of foil, leaving an overhang all around. Fill with dried beans or pie weights and bake at 350° F for 30 minutes. Remove the beans and foil.
- For a parbaked (partially baked) crust, bake until dry and set, 5 to 8 minutes more. For a prebaked crust, bake until golden, 10 to 12 minutes more. Let the crust cool completely before filling.