Tested till perfect Creamy Pumpkin Pie with Maple Whipped Cream

Creamy Pumpkin Pie with Maple Whipped Cream

Wow your guests with this winner of a pumpkin pie made all the more special by its decorative border. Use three-quarters of the pastry to make the checkerboard border and use the rest to make jam-filled tarts with the kids. Or use the extra pastry to make the braided or leaf border variation. Top slices with the maple-spiked whipped cream topping.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 cups 2cupsall-purpose flour
  • 3/4 tsp 3/4tspsalt
  • 1/3 cup 1/3cupcold butter, cubed
  • 1/3 cup 1/3cupcold shortening, cubed
  • 1 1egg yolkegg yolks
  • 1-1/2 tsp 1-1/2tspvinegar
  • 1 1eggeggs, lightly beaten

Filling:

  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)pumpkin purée
  • 2 2eggeggs
  • 1 cup 1cuppacked brown sugar
  • 1 cup 1cupwhipping cream
  • 1 tbsp 1tbspall-purpose flour
  • 1 tsp 1tspcinnamon
  • 1 tsp 1tspvanilla
  • 1/2 tsp 1/2tspground ginger
  • 1/2 tsp 1/2tspground nutmeg
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspground allspice

Topping:

  • 1/2 cup 1/2cupwhipping cream
  • 2 tbsp 2tbspmaple syrup
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Preparation

In large bowl, combine flour with salt ; using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs.

In measuring cup and using fork, beat egg yolk with vinegar until blended; pour in enough ice water to make 1/3 cup (75 mL). Stirring briskly with fork, gradually add 1/4 cup (50 mL) of the egg yolk mixture to flour mixture; mix just until dough starts to hold together, adding remaining egg yolk mixture if necessary. Turn out dough onto lightly floured work surface; knead 2 or 3 times to form ball. Flatten into disc; wrap in plastic wrap and refrigerate for at least 1 hour or for up to 3 days.

On lightly floured surface, roll out three-quarters of the pastry and fit into 9-inch (23 cm) pie plate; pierce all over with fork. Let stand for 10 minutes. (Reserve remaining pastry for another use.) Trim to rim of plate. Using sharp knife, make 1/2-inch (1 cm) long cuts at 1/2-inch (1 cm) intervals around edge of pastry shell. Fold every other pastry tab inward to create checkerboard pattern. Lightly brush rim with some of the beaten egg. Refrigerate for 30 minutes.

Line pastry shell with foil or parchment paper; fill evenly with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven for 15 minutes; lift out foil and weights and bake for about 10 minutes longer or until pastry is set and just starting to turn golden. Reduce heat to 350°F (180°C); place pie shell on baking sheet.

Filling: Meanwhile, in large bowl, whisk together pumpkin puree eggs, sugar, whipping cream, flour, cinnamon, vanilla, ginger, nutmeg, salt and allspice. Pour into pastry shell and return to oven; bake for about 1 hour or until pastry rim is brown and edge of filling is set but centre still jiggles slightly. Let cool completely on rack. Cover and refrigerate for at least 2 hours or until chilled or for up to 24 hours.

Topping: In bowl, whip cream with maple syrup; spoon onto individual servings.

Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.

Additional information :

Tip: To make dough in food processor, combine flour with salt ; using on/off motion, cut in butter and shortening until mixture resembles coarse meal. In measuring cup, beat egg yolk with vinegar; pour in enough ice water to make 1/3 cup (75 mL). With motor running, add 1/4 cup (50 mL) of the egg yolk mixture to flour mixture; mix just until dough starts to hold together, adding remaining egg yolk mixture if necessary.

Pastry Variations
Use the remaining one-quarter of the pastry if you wish to make these decorative borders instead of the checkerboard design. Or use to cut leaf (or other) shapes to decorate; bake on baking sheet for last 15 minutes and arrange on top of baked pie.

To make a braided border: On lightly floured surface, roll out remaining pastry into 11- x 4-inch (28 x 10 cm) rectangle. Using sharp knife, cut into 12 thin strips. Pinch 3 strips together at top; braid and transfer to pastry rim, pressing to adhere. Repeat with remaining strips. Lightly brush with beaten egg.

To make a leaf border: Flatten pastry rim slightly. Roll out remaining pastry; using small leaf cookie cutter, cut out 40 leaves. Brush pastry rim with some of the beaten egg. Arrange leaves around rim of pie, overlapping and angling outward slightly. Lightly brush with beaten egg.

Nutritional Information Per serving: about

cal 577 pro 8g total fat 35g sat. fat 18g
carb 61g fibre 2g chol 187mg sodium 489mg

% RDI:

calcium 9 iron 23 vit A 129 vit C 3
folate 10
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