Description
A rich pumpkin custard sweetened with maple syrup, baked in a flaky, all-butter pie crust.
Ingredients
Scale
For the Brown Butter Crust
- 1 1/4 cups (150g) all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter
- 3 to 4 tablespoons ice water
For the Maple Pumpkin Filling
- 1 (15-ounce) can (425g) pumpkin puree
- 1 cup (240ml) pure maple syrup
- 1 large egg
- 3 large egg yolks
- 1 1/2 cups (360ml) heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
Instructions
- First, make the brown butter. Melt the butter in a light-colored skillet over medium heat. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and it smells nutty, about 5-7 minutes. Pour into a heatproof bowl and chill in the refrigerator until completely solid, about 1-2 hours.
- To make the crust, whisk the flour, sugar, and salt in a large bowl. Cut the chilled brown butter into small pieces and work it into the flour with your fingertips until it resembles coarse crumbs with some pea-sized butter bits. Stir in 3 tablespoons of ice water with a fork. Add another tablespoon if needed until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Preheat your oven to 400°F (200°C). On a floured surface, roll the chilled dough into a 12-inch circle. Ease it into a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for 5-7 minutes more, until the bottom is dry and pale golden. Let cool slightly.
- Reduce the oven temperature to 350°F (175°C). While the crust bakes, prepare the filling. In a large bowl, whisk together the pumpkin puree, maple syrup, egg, egg yolks, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
- Warm the heavy cream in a small saucepan over medium heat until small bubbles form around the edges. Do not let it boil. Very slowly, pour the warm cream into the pumpkin mixture while whisking constantly. This tempers the eggs and prevents them from scrambling.
- Place the pie plate with the crust on a baking sheet. Pour the filling into the warm crust. Bake for 50 to 60 minutes. The pie is done when the edges are set and the center jiggles slightly, like gelatin. An instant-read thermometer inserted in the center should read 175°F (80°C).
- Turn off the oven and prop the door open with a wooden spoon. Let the pie cool slowly in the oven for 1 hour to prevent cracking. Remove from the oven and let it cool completely on a wire rack.
- Once at room temperature, transfer the pie to the refrigerator. Chill uncovered for at least 4 hours, or overnight, for the custard to set fully before slicing and serving.
Notes
- This recipe requires several chilling steps for the butter and dough, plus a final 4-hour chill for the pie to set. Plan accordingly.
- For food safety and the best texture, the custard filling should be cooked to an internal temperature of 175°F (80°C).
- Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Blind baking the crust is essential. It creates a crisp barrier that prevents the wet custard filling from making the bottom soggy.
- Prep Time: 45 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American