When only a perfect slice of pumpkin pie will do.
And our recipe for pumpkin pie does all these things beautifullyliterally.
For the maple whipped cream, you’ll need morevanilla extra, maple syrup, andheavy whipping cream.
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you might leave the pie plain, adding a bit of whipped cream if you want.
But we hope you’ll keep going with the cut-out pie crust cookies.
Some are brighter; others a bit more toffee colored.
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So don’t fret if your pumpkin color seems different from the last pies you’ve made.
The differences are normal.
Let the pie cool completely, first on the baking sheet, and then on a wire rack.
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While it’s cooling, prepare the pumpkin spice leaves.
Just before serving, prepare the maple whipped cream.
Beat cream, maple syrup, and vanilla with an electric mixer until stiff peaks form.
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Top each one with a leaf.
Can You Use Regular Pumpkins for Pie?
This pumpkin pie recipe calls for canned pumpkin, an easier and more consistent alternative to fresh.
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With extra effort, you could also use fresh pie pumpkins instead after making it into ahomemade pumpkin puree.
What’s the Difference Between a Carving Pumpkin and a Pie Pumpkin?
Pie pumpkins on the other hand are relatively smaller with a more rounded form.
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Their flesh is also more flavorful than carving pumpkins, which typically have little to no flavor if roasted.
Can You Make Pumpkin Pie Ahead of Time?
How To Store Pumpkin Pie
Pumpkin pie should be refrigerated.
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It can keep up to 3 days in the fridge, though the crust might become a little soggy.
Ingredients
Pie:
1/2(14.1-oz.)
refrigerated piecrusts
1(15-oz.)
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can pumpkin
1 1/4cups evaporated milk (from 1 [12-oz.]
can)
3/4cup granulated sugar
1 3/4tsp.pumpkin pie spice
1tsp.
heavy whipping cream
1/4tsp.
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pumpkin pie spice
1/8tsp.
kosher salt
Maple Whipped Cream:
1cup heavy whipping cream
3Tbsp.
pure maple syrup
1/2tsp.
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vanilla extract
Directions
Fit piecrust in pie plate:
Preheat oven to 425F.
Unroll crust, and gently fit into a 9-inch pie plate; fold edges under, and crimp.
Whisk in eggs until just combined.
Add filling to crust:
Pour filling into crust, and smooth top with an offset spatula.
Bake pie, then cool:
Place Pie on a rimmed baking sheet.
Bake in preheated oven 15 minutes.
Do not turn oven off.
Cooled Pie may be covered and stored in refrigerator up to 3 days.
Prepare the Pumpkin Spice Pie Leaves:
Roll out piecrust on a lightly floured work surface.
Use 2 1/2-inch leaf cutters to cut out 8 leaves, discarding dough scraps.
(Or reserve to makePiecrust Crackers.)
Place leaves on a parchment paper-lined baking sheet.
Bake at 350F until golden brown, 10 to 12 minutes.
Transfer to a wire rack, and let cool completely, about 15 minutes.
Pumpkin Spice Pie Leaves may be stored in an airtight container at room temperature up to 1 week.
Serve alongside remaining Maple Whipped Cream.
