Classic Pumpkin Pie with Maple Whipped Cream and Walnuts
Indulge in the comforting warmth of fall with this **Classic Pumpkin Pie with Maple Whipped Cream and Walnuts**—a timeless dessert elevated with modern flair. Featuring a silky-smooth pumpkin filling infused with cozy spices like cinnamon, ginger, and nutmeg, this pie is baked to perfection in a flaky, buttery crust. Topped with airy whipped cream sweetened with rich maple syrup and garnished with toasted walnuts for a delightful crunch, this recipe strikes a balance between tradition and gourmet elegance. Perfect for Thanksgiving or any autumn gathering, this pie is easy to prepare and guaranteed to impress. Keywords: classic pumpkin pie, maple whipped cream, toasted walnuts, holiday dessert, Thanksgiving pie, fall recipe.
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Recipe Information
Ingredients
- 1 Pie crust (homemade or store-bought)
- 425 grams Pumpkin puree
- 100 grams Granulated sugar
- 50 grams Brown sugar, packed
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 2 Large eggs
- 180 milliliters Heavy cream
- 120 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 240 milliliters Heavy cream (for whipped cream)
- 2 tablespoons Maple syrup
- 1 tablespoon Powdered sugar
- 50 grams Walnuts, chopped
- 1 teaspoon Butter (for toasting walnuts)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust into a 9-inch pie dish, trim any excess dough, and crimp the edges as desired. Place the crust in the refrigerator while preparing the filling.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
Mix in the eggs one at a time, ensuring each is fully incorporated.
Add the heavy cream, milk, and vanilla extract to the filling mixture and stir until smooth and creamy.
Pour the pumpkin filling into the chilled pie crust, spreading it evenly.
Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set but slightly wobbly in the center. If the crust begins to brown too quickly, cover the edges with foil or a pie crust shield.
Remove the pie from the oven and let it cool completely on a wire rack, then transfer it to the refrigerator to chill for at least 2 hours before serving.
To prepare the maple whipped cream, add the heavy cream, maple syrup, and powdered sugar to a chilled mixing bowl. Whip the mixture using a hand mixer or stand mixer on medium-high speed until soft peaks form.
In a small skillet, melt the butter over medium heat and add the chopped walnuts. Toast the walnuts for 4-5 minutes, stirring often, until fragrant and lightly browned. Remove from heat and set aside to cool.
When ready to serve, slice the pumpkin pie, top each slice with a dollop of maple whipped cream, and sprinkle with the toasted walnuts.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 26.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 197 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
