Gone are the days of canned milk, spilled filling while in transport, and fussy pie crust edges that typically burn by the time the pie sets up. Bake this maple-sweetened pumpkin pie in a tart pan. It’ll will woo even the pumpkin pie haters in the group.
1/4 c. + 2 tbsp. unbleached all-purpose flour
1/4 c. white whole wheat flour
1/4 c. oat flour*
1 tsp. pure cane sugar
1/4 tsp. kosher salt
6 tbsp. unsalted butter
1/4 c. ice water
3 large eggs
1 c. heavy cream
1 1/4 c. pumpkin puree**
2/3 c. maple syrup
1 tsp. pure vanilla extract
3/4 tsp. kosher salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1/8 tsp. nutmeg
1/2 c. heavy cream
2 tsp. maple syrup
- Make the crust. In a medium bowl, whisk together flours, sugar, and salt. Add in butter a tablespoon at a time. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal. Add in half the water. Using a pastry fork, carefully incorporate water into the dough. Add more water until dough just comes together. Gather together into a disc. Wrap in plastic wrap and chill dough. For a detailed pie crust tutorial and video, head over here.
- Make the filling. In a medium bowl, whisk together eggs and heavy cream until combined. Whisk in pumpkin puree, maple syrup, and vanilla extract. Add salt and spices. Whisk to combine and set aside.
- Roll the crust. On a well floured surface, roll out crust until about 13″ in diameter to allow for a 1″ overhang. Carefully fold into fourths. Transfer to tart pan and unfold, smoothing out any unevenness. Fold the overhanging crust inwards to create a double thick crust. Press crust into the side of the tart pan being sure crust reaches the top of the pan. Use water and your index finger to smooth out any uneven areas. Using a sharp knife, trim excess dough so that it doesn’t overlap on the base of the tart pan. Place in freezer.
- Bake pie. Meanwhile preheat oven to 350°F degrees. Once preheated, place the tart pan in the oven. Carefully pull out the rack, making sure it’s still secured, and pour filling into the pan being careful not to spill. Slowly push the rack back into the oven. Add a baking sheet below to catch any overflow. Bake for 1 hour or until the middle barely jiggles. (Filling will swell around edges but flatten as it cools.) Bake for 10 minutes more if needed. Remove and allow to cool before serving.
- Make the topping. Whip heavy cream until stiff peaks form. Add in maple syrup and whip just until incorporated. Serve.
*You can find oat flour in most gluten-free baking sections of your grocery store. However, I typically make my own oat flour in a food processor.
**This pie is tested with fresh pumpkin puree. I imagine canned pumpkin will work just fine. Roasting your own pumpkin is easy. Follow these steps. This can be done in advance.
Save your sanity and make the crust a couple days in advanced. Follow step 1. Store covered in plastic wrap in the fridge. If you’re worried about other flavors from the fridge seeping into your crust, place in a ziplock bag. If making a larger tart, double the pie crust recipe and use the leftovers to make galettes.