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Whole pumpkin pie with a golden brown crust and smooth orange filling made from pumpkin, eggs, half-and-half, and maple syrup.

Classic Pumpkin Pie with Maple and Spice

Roasted pumpkin puree whisked with warm spices, maple syrup, and half-and-half, baked in a blind-baked crust for a classic pumpkin pie. Ready in 242 minutes.
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Prep Time 20 minutes
Cook Time 2 hours 12 minutes
Rest Time 1 hour 30 minutes
Total Time 4 hours 2 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

  • 1 ready-made pie shell from frozen or refrigerated roll, brought to room temperature
  • 2 cups pie pumpkin 490 g; roughly 1–1.5 pie pumpkins, oven-roasted; or use 1 can pumpkin puree instead
  • 1/3 cup white sugar 67 g
  • 1/4 cup brown sugar 55 g; firmly packed
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/4 cups half-and-half
  • 1/4 cup pure maple syrup 100%
  • 2 eggs whisked
  • 1/2 tsp vanilla extract

Method
 

  1. Set oven to 350°F (175°C), positioning rack in the lower half.
  2. Slice pumpkin in half from top to bottom, remove seeds, lay halves cut side down on a baking sheet, and roast 1 hour. Allow to cool, then peel off skin.
  3. In the meantime, press crust into pie plate and chill at least 30 minutes, up to step 4.
  4. After pumpkin has roasted and is cool enough to touch, strip away all skin.
  5. Blind bake the crust: line with parchment paper and fill with dry beans, pie weights, small dried pasta shapes, or clean pennies/change. Bake 10–12 minutes.
  6. While crust blind bakes, place 2 cups pumpkin flesh, white sugar, brown sugar, ginger, cinnamon, cloves, nutmeg, and salt in a food processor; pulse 1 minute.
  7. Move puree to a saucepan and stir with a whisk over medium heat until hot, roughly 5 minutes.
  8. Stir in half-and-half and maple syrup; whisk until smooth. Take off heat.
  9. Stir in eggs and vanilla extract; whisk until smooth.
  10. Transfer pumpkin filling into the prepared pie plate.
  11. Bake roughly 1 hour, until a toothpick poked in the middle comes out clean. Let cool 1 hour before slicing.