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Classic Pumpkin Pie with Salted Maple Whipped Cream

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A classic pumpkin pie with a silky, spiced filling and a salted maple whipped cream topping. This recipe turns a happy accident into a holiday favorite.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin)
  • ¾ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup heavy cream (or half-and-half)
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon flaky sea salt, plus more for garnish
  • ½ teaspoon vanilla extract

Instructions

  1. Make the Crust: In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter cubes using a pastry cutter or fingertips until mixture resembles coarse meal with pea-sized butter pieces. Drizzle in ice water, one tablespoon at a time, mixing with a fork until dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll dough on a floured surface to 12 inches in diameter. Transfer to a 9-inch pie dish, trim edges, and crimp. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake for another 8-10 minutes until bottom is dry and lightly golden. Set aside to cool slightly.
  3. Prepare the Filling: In a large bowl, whisk together brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add eggs and vanilla, whisking until smooth. Add pumpkin puree and whisk until fully combined. Slowly pour in heavy cream, whisking gently until smooth and uniform.
  4. Bake the Pie: Pour filling into pre-baked crust. Place on middle rack of oven and bake at 375°F (190°C) for 50-60 minutes. Edges should be set, center should jiggle slightly when shaken. If crust edges brown too quickly, tent with foil after 30 minutes.
  5. Cool Completely: Let pie cool on a wire rack for at least 2 hours. Then refrigerate for at least 4 hours, or overnight.
  6. Make the Whipped Cream: Just before serving, pour cold heavy cream into a chilled bowl. Add maple syrup, vanilla, and flaky sea salt. Whip with an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip.
  7. Serve: Slice pie, top each piece with a generous dollop of salted maple whipped cream, and sprinkle with a tiny pinch of flaky sea salt.

Notes

Don’t overwork the crust. Watch oven temperature to avoid cracking. Test for doneness with a jiggle. Make whipped cream fresh. Salt is your secret weapon.

Nutrition

Keywords: pumpkin pie, salted maple whipped cream, Thanksgiving dessert, fall baking, classic pumpkin pie

Find it online: https://ovenmila.com/classic-pumpkin-pie-with-salted-maple-whipped-cream/