Maple Pumpkin Pie Bon Appetit 2000
Sink your fork into the velvety perfection of this Maple Pumpkin Pie, a standout dessert inspired by Bon Appétit’s 2000 classic. This recipe elevates the traditional pumpkin pie with the natural sweetness of rich maple syrup, blending seamlessly with a medley of warming spices like cinnamon, ginger, nutmeg, and allspice. Featuring a buttery homemade crust and a creamy pumpkin filling made with heavy cream and whole milk, each bite delivers a luxurious, fall-inspired flavor experience. Perfectly balanced and irresistibly smooth, this pie is ideal for holiday gatherings, special occasions, or whenever you’re craving a taste of autumn. Serve it chilled or at room temperature, paired with a dollop of fresh whipped cream for the ultimate treat. Complete with easy-to-follow steps for both novice and veteran bakers, this recipe is sure to delight your guests and become a seasonal favorite.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cut into cubes)
- 2 tablespoons Ice water
- 2 cups Pumpkin purée (canned or homemade)
- 0.75 cups Maple syrup
- 1 cups Heavy cream
- 0.5 cups Whole milk
- 3 units Large eggs
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground allspice
- 0.5 teaspoons Salt
Instructions
In a large bowl, mix together the all-purpose flour, granulated sugar, and salt.
Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Drizzle in the ice water a little at a time, mixing until the dough just comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
On a floured surface, roll out the dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish and trim any excess edges. Crimp the edges if desired.
Line the crust with parchment paper, fill with pie weights, and blind bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until the crust is lightly golden. Let it cool slightly.
In a medium bowl, whisk together the pumpkin purée, maple syrup, heavy cream, whole milk, eggs, cinnamon, ginger, nutmeg, allspice, and salt until smooth.
Pour the filling into the pre-baked crust, spreading it evenly.
Bake the pie for 50–55 minutes, or until the filling is set but slightly wobbly in the center.
Cool the pie completely on a wire rack, about 2 hours, before serving.
Serve plain or with a dollop of whipped cream. Refrigerate leftovers.
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.6 g | 255% | |
| Saturated Fat | 116.7 g | 584% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 346.0 g | 126% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 193.8 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 454 mg | 35% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2174 mg | 46% | |
*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.
