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Salted maple pumpkin pie

One salted caramel pumpkin pie

Salted maple pumpkin pie

Name: Salted maple pumpkin pie
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: 3 eggs plus 1 egg yolk (reserve the extra white for the pastry, below); 100g light brown soft sugar; 75ml maple syrup plus 2 tbsp for the cream and a drizzle to serve; 425g can pumpkin purée (or see tip, below, to make your own); 2 tsp vanilla extract; 2 tsp ground cinnamon; 1 tsp ground ginger; 1/4 nutmeg finely grated; pinch of ground cloves; 410g can evaporated milk; 150ml double cream plus 250ml to serve; 350g plain flour plus extra for dusting; 1/4 nutmeg finely grated; 175g cold butter cut into small pieces; 2 tbsp light brown soft sugar; 1 egg white beaten

Cassie Best

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Serves 12

More effort

Prep: 30 mins

Cook: 1 hr and 10 mins

plus resting, cooling and 1 hr chilling

A star rating of 5 out of 5.2 ratingsRate

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Balance sweet maple syrup and brown sugar notes with earthy pumpkin and a hint of salt in this autumnal pie – it’s sure to be a hit at your next gathering

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 eggs

plus 1 egg yolk (reserve the extra white for the pastry, below)
100g light brown soft sugar
75ml maple syrup

plus 2 tbsp for the cream and a drizzle to serve
425g can pumpkin purée

(or see tip, below, to make your own)
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground ginger
1/4 nutmeg

finely grated
pinch of ground cloves
410g can evaporated milk
150ml double cream

plus 250ml to serve

For the pastry

350g plain flour

plus extra for dusting
1/4 nutmeg

finely grated
175g cold butter

cut into small pieces
2 tbsp light brown soft sugar
1 egg white

beaten

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Nutrition: Per serving

kcal450
fat24g
saturates14g
carbs48g
sugars24g
fibre2g
protein9g
salt1.13g

Method

step 1

First, make the pastry. Tip the flour, 1/2 tsp salt and the nutmeg into a bowl and stir to combine. Rub the butter into the flour mixture using your fingertips until the mixture resembles damp sand. Or, do this in a food processor by pulsing together. Scatter in the sugar and stir, then drizzle in 4 tbsp cold water. Squeeze the mixture together until the dough starts to clump up, adding another 1 tbsp water if it feels too dry. Bring the dough together and, when smooth with no floury patches, shape into a disc, return to the bowl, cover with a tea towel and leave to rest for at least 30 mins. (If the kitchen is quite warm, put it in the fridge instead.)
step 2

Heat the oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface until it is large enough to line a 23cm tart or pie tin that’s 5cm deep. Lift the pastry into the tin and gently press it into the base and up the side, leaving about 2cm overhanging and trimming the rest - this is easiest with a pair of scissors (the pastry will shrink as it cooks, so the slight overhang ensures the sides remain high). You can crimp the edge for a pretty finish, if you like. Chill the pastry case for 30 mins, or freeze for 20 mins.
step 3

Patch any holes using the offcuts, reserving any extra pastry for patching later, if needed. Line the pastry case with a large sheet of baking parchment, then fill with baking beans or uncooked rice. Bake for 15 mins.
step 4

Remove the baking beans and parchment, then patch any holes that may have appeared using the reserved pastry. Brush the beaten egg white all over the pastry case and bake for 10 mins more until crisp and golden. Carefully trim the pastry to the rim of the tin using a small serrated knife (unless you’ve crimped the edge) and leave to cool slightly while you prepare the filling.
step 5

Reduce the oven temperature to 180C/160C fan/gas 4. Tip the eggs and egg yolk into a bowl with the brown sugar, 75ml maple syrup, pumpkin purée, vanilla, cinnamon, ginger, nutmeg, cloves, evaporated milk, 150ml double cream and 1 tsp salt. Whisk together to combine. Put the tart tin into a roasting tin (in case any of the filling leaks out), then pour the filling into the pastry case. (If it’s easier, slide the roasting tin onto the oven shelf first, then pour in the filling.) Transfer to the oven and bake for 50 mins-1 hr until the filling is set with a slight wobble in the middle. Leave to cool in the tin to room temperature, then chill for at least 1 hr, or overnight if you have time. Will then keep frozen for up to three months. Defrost in the fridge overnight before serving as below.
step 6

Just before serving, pour 250ml cream and 2 tbsp maple syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and transfer to a plate or cake stand. Spoon the cream into the centre of the pie in large dollops, then drizzle over a little extra maple syrup. Cut into wedges to serve. Will keep chilled for up to three days.

Recipe tip

Pumpkin purée
Heat the oven to 180C/160C fan/gas 4. Put 600g pumpkin or squash, peeled and chopped, in a large, deep roasting tin. Add a splash of water (no more than a few tablespoons), and roast for 45 mins until completely softened. Drain any excess liquid, then blend in a food processor until you have a smooth purée. Leave to cool fully before using.

Recipe from Good Food magazine, October 2024

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