It’s time for another “foodie holiday”! Today is National Pumpkin Day! Well… the day is mostly celebrated in the US, but we don’t mind and want to celebrate that big and orange fellas here in Germany as well ;) By “we” I mean me, myself and some other food bloggers from all over Germany. Partners in pumpkin crime so to say. So get ready for some delicious pumpkin recipes. I started celebrations early with some delicious Jack O’Lantern Cookies yesterday, but this Maple Pumpkin Pie is definitely the highlight of the pumpkin celebration :)

This year we already celebrated several “foodie holidays”. The other food bloggers and I love to come together with one specific topic and then bake and cook and see what everybody comes up with. In my case it was pretty obvious to come up with a sweet pumpkin recipe – the other bloggers mostly made savory dishes with pumpkin. Means you can start your own celebration with a savory pumpkin dish and then make this delicious pumpkin pie the star of the evening :P If you are interested in the other recipes, take a look at the list that is a bit more down…
I already have a “classic” pumpkin pie recipe here on the blog – which is btw. always quite popular this time of year. The recipe for this pie today is a bit more elevated in my opinion. Maple syrup makes everything better, am I right? Yes! So this pie definitely got the little extra kick of flavors from the maple syrup. It’s a great combination with the pumpkin and the pumpkin pie spice. Instead of the condensed milk, many people use in classic pumpkin pies I also used something else – heavy cream. It’s more fat and more calories at the end, but also more flavor :P So I definitely recommend using that too here!


Enough talking about pumpkin – check out the other recipes from my blogger colleagues. Just take a look at all that deliciousness! You might need an online translator for some of the websites since they are almost all in German – but hey, you can still drool over the pictures ;)
SalzigSüssLecker: Maultaschen mit Kürbisfüllung in Salbei-Pilz-Butter
moey’s kitchen: Kürbis-Ricotta-Gnocchi mit Salbei-Butter
LECKER&Co: Pikantes Käsefondue im Kürbis
Ina Is(s)t: Gefüllter Butternut-Kürbis mit indischem Reis
Meine Küchenschlacht: Herbstliche Kürbis Pasta
Zimtkeks & Apfeltarte: Saftiger Kürbis-Hefekranz mit Zimt – Braided Pumpkin Cinnamon Bread

INGREDIENTS / ZUTATEN
1 1/4 cups (160g) all-purpose flour
1/4 tsp. salt
1/2 cup (120g) cold butter
1/4 cup (60ml) ice water
1/2 tsp. vinegar
For the filling:
16 oz. (450g) pumpkin puree
7 oz. (200g) heavy cream
2 large eggs
3/4 cup (150g) sugar
1/2 cup pure maple syrup
1 tsp. pumpkin pie spice
1/4 tsp. salt
For the maple whipped cream:
1 cup (240ml) heavy cream
2 tbsp. confectioners’ sugar
1 tbsp. maple syrup
160g Mehl (Type 550)
1/4 TL Salz
120g kalte Butter
60ml Eiswasser
1/2 TL Apfelessig
Für die Füllung:
450g Kürbispüree
200g Schlagsahne
2 Eier (L)
150g Zucker
1/2 cup (120ml) Ahornsirup
1 TL Pumpkin Pie Spice
1/4 TL Salz
Für die Ahornsirupsahne:
200g Schlagsahne
2 EL Puderzucker
1 EL Ahornsirup


DIRECTIONS / ZUBEREITUNG
2. Roll out the dough on a floured surface to a round circle which is slightly larger than a 9 inches (23cm) pie dish. Transfer the dough to the pie dish and press to the bottom and sides – the dough should overlap slightly. Prick with a fork several times and place in the fridge for about 30 minutes.
3. Preheat the oven to 350°F (180°C). Place a piece of baking parchment on top of the dough and fill with pie weights. Blind bake for about 15 minutes. Take out of the oven and let cool down for about 10 minutes (with the pie weights still in place), then remove the pie weights and bake another 10 minutes at the same temperature. Take out of the oven and let cool down a bit. Keep the oven running.
4. Prepare the filling by mixing the pumpkin puree, heavy cream, eggs, sugar, maple syrup, pumpkin pie spice, and salt in a large bowl until well combined. Pour the filling into the pre-baked pie crust and bake for 45-55 minutes until the edges are set and the center is still slightly wobbly. Take out of the oven and let cool down on a wire rack. When cooled, place in the fridge and let cool down and set completely overnight.
5. For the maple whipped cream add the heavy cream, confectioners’ sugar and maple syrup to a tall bowl and whisk on high speed until stiff peaks form. Decorate the pie to your liking and sprinkle with some chopped nuts or pumpkin seeds (optional).
2. Den Teig auf einer bemehlten Fläche etwas größer als eine 23cm Pieform ausrollen, die Form legen und festdrücken. Den Rand auf etwa 1cm Überhang zurechtschneiden und dann mit einer Gabel mehrmals einstechen. Für weitere 30 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) vorheizen. Ein Stück Backpapier auf den Teig legen und mit Teiggewichten auffüllen. Den Pie-Boden für etwa 15 Minuten blind backen. Aus dem Ofen holen und für etwa 10 Minuten (mit den Gewichten) abkühlen lassen, dann Gewichte und Papier entfernen und noch einmal 10 Minuten bei gleicher Temperatur backen, bis die Ränder etwas Farbe bekommen haben. Aus dem Ofen holen und etwas abkühlen lassen. Ofen nicht ausschalten.
4. Die Füllung vorbereiten und dafür das Kürbispüree mit Sahne, Eiern, Zucker, Ahonrsirup, Kürbiskuchengewürz und Salz in einer großen Schüssel verrühren. Die Füllung dann auf den vorgebackenen Boden schütten und den Pie dann für etwa 45-55 Minuten backen. Die Ränder sollten eine goldgelbe Farbe bekommen haben. Die Füllung sollte an den Rändern fest sein, in der Mitte aber noch etwas wackeln, wenn man an der Form rüttelt. Aus dem Ofen holen und komplett abkühlen lassen, dann über Nacht in den Kühlschrank stellen.
5. Für die Ahornsirupsahne die Sahne zusammen mit dem Puderzucker und Ahornsirup in eine Schüssel geben und auf höchster Stufe aufschlagen, bis die Sahne steif ist. Den gekühlten Pie mit der Sahne und gehackten Nüssen oder Kürbiskernen dekorieren (optional).


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Here is a version of the recipe you can print easily.
Print
Maple Pumpkin Pie
- Prep Time: 25m
- Cook Time: 55m
- Total Time: 12h
- Yield: 1
- Category: Pies
- Cuisine: American
Description
A delicious classic for fall: Pumpkin Pie – this one here gets even better with a (not so) secret ingredient: maple syrup. So good!
Ingredients
Instructions
Notes
Enjoy baking!
Keywords: pumpkin, pie, maple syrup, thanksgiving, fall