Makes one 9-inch pie
Ingredients
- All-Butter Pie Crust, unbaked single crust, edges crimped or decorated with cutout shapes
- 3/4 cup Grade B maple syrup
- 3 large eggs
- 1 3/4 cups (one 15 oz can) pumpkin purée
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- Maple Whipped Cream
Directions
- Preheat the oven to 400°F and set the rack in the lowest position.
- In a small heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat. Cook the syrup until it registers between 230° and 235°F on a candy thermometer. Remove the pan from the heat and let the syrup cool for 10 minutes.
- Place the chilled pie crust on a baking sheet, line the crust with lightly oiled or sprayed parchment, and fill with weights. Partially blind bake the crust until it is a matte, pale golden color, 15 to 20 minutes. Remove the crust from the oven, remove the weights and parchment, and bake until lightly browned, about 10 minutes more.
- While the crust is partially baking, in a medium bowl, whisk together the eggs, pumpkin, heavy cream, vanilla, cinnamon, ginger, cloves, and salt. Pour the warm maple syrup into the pumpkin mixture in a steady stream, whisking continuously to combine.
- Reduce the oven temperature to 350°F. Pour the filling into the warm pie crust. Bake until the filling has set 3 inches from the edge but the center is still slightly wobbly, 45 to 50 minutes. Remove the pie from the oven and place it on a cooling rack. The center of the filling will continue to solidify as the pie cools.
- Chill the pie in the refrigerator for at least 4 hours before serving topped with the whipped cream.
