Ingredients
Makes 8 servings
Pie:
Whipped cream:
For pie:
Step 1
Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
Step 2
Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
For whipped cream:
Step 3
Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.
Step 4
Serve pie cold or at room temperature with whipped cream.
Leave a Review
Reviews (59)
Back to TopI've used this recipe for my pie filling for many Thanksgivings, but use a Pillsbury crust that I line (bottom and sides) with a mixture of crushed gingersnaps and pecans. This adds welcome texture and spice flavor, and keeps the crust from getting soggy. Always gets raves.
Mawrter from Potomac
Potomac, MD
11/23/2021
The best. We decided to test several recipes from this site for a fun comparison at thanksgiving, since we had an abundance of sweet pumpkins this year. They were all very similar in the end, but this one seemed a hair above the rest. Winner.
mavsflygirl
Washington DC
12/19/2016
This is my favorite pumpkin pie so far. I do use fresh roasted pumpkin & sweet potato at a 3:2 ratio and a pinch of ginger. Delicious.
corrinphillips
Hood River, OR
10/24/2014
i've made dozens of pumpkin pie recipes over the years, always looking for the perfect one. this is it--i've made it every year now since it came out and won't try anything else. don't overbake--just until top still jiggles a little--perfection! having said this, i do use only1/4 t nutmeg because i'm not a big nutmeg fan. my 10 year old grandson says "this is the best pumpkin pie i've eaten in my whole life!" i agree.
Anonymous
11/23/2012
This was my first homemade pumpkin pie. I used the pre-made pillsbury pie dough for the crust and the crust was kinda thin but was ok. The filling had a slight sent of maple. I had grade b maple syrup that's been sitting in the fridge which is why I chose this recipe. The taste is yummy. The maple flavor makes it a little extra special. But the texture is a little too soft than what I prefer. I like the firmer, thicker pumpkin filling. I ate it about 5-6 hours after it was baked, so maybe the filling will firm up even more. Since this was my first pumpkin recipe, I'm going to move onto other recipes for comparison. But this pie was definitely tasty.
Pombora
California
9/10/2011
I've been making this pie for Thanksgiving for 5 years now. It's our favorite. I'm puzzled why people say it's lacking in flavor, not to us! I use grade B real maple syrup but 1/2 cup instead of 3/4 so it's a tad less sweet. Everything else as in recipe. The whipped cream is perfect.
zellanna
Estacada, OR
12/5/2010
this is hands down the best pumpkin pie recipe i've ever tried after looking for literally years. it's rich, spicy, and just right. the crust is perfect, too. it's my go-to-everytime-pumpkin-pie recipe; people clamor for it.
Anonymous
midwest
11/20/2010
Excellent pumpkin pie with creamy, smooth filling. I did not use the whipped cream but the pie didn't need it. The only addition I made was to add a little ground ginger. Great recipe.
Anonymous
11/27/2009
No flavor to speak of in this pie. Really didn't care for at all. I'm still searching for a good pumpkin pie recipe--this isn't it.
PJAMOK
Springfield, MA
11/23/2007
My FAVORITE pumpkin pie recipe. I've made it every T-giving & Xmas for 5 yrs now - at the family's request!
sabrina718
Providence, RI
11/21/2007
Excellent and easy . I have made this pie for 7 yrs.A crowd pleaser.
doh35
NJ
10/13/2007
Wasn't wild about this pie. I prefer a richer version, rather than this more lightly flavored, spiced version, and the spiced whipped cream was flushed down the sink at the end of the night. The flakey pie crust seemed like a good start, but I stuck to the recipe and didn't bake the crust before filling it and it ended up less cooked than I would have liked.
tk
california
11/25/2006
我做了这个在200年第一次在圣诞节3. Every year I have made a different pumpkin pie in search of "the best". This and one other have tied. We all love it. It's full and spicy and the whipped cream is delicious. I'm making it for Thanksgiving this year even though we're not celebrating. We're still having pie!!
dreimaedchen
Germany
11/23/2006
I'm not a huge fan of pumpkin pie usually; but this one is marvelous. If you have Grade B maple syrup, use that insetad of Grade A. The darker syrup adds a bit more bite to it.
Anonymous
Boston, MA
11/22/2006
I've never had pumpkin pie before (I'm not from the USA) so I'm not rating this recipe based on whether it is a good example of a traditional recipe, but just whether I liked the outcome - and I didn't! The only change I made was that I had to make my own pumpkin puree (it isn't sold in cans here!). I threw my print out of the recipe in the bin ... obviously it is a taste you either hate or love! I'll stick to savoury pumpkin dishes in the future!
Anonymous
Victoria, Australia
7/4/2006
