Maple-Infused Pumpkin Pie by Jen

Ingredients

• 1 (3 pound) sugar pumpkin, cut in half
• 1 pie dough for a single-crust pie
• 1 egg white
• 1 tablespoon water
• 1 cup heavy whipping cream
• 3 eggs, room temperature
• ½ cup packed brown sugar
• ¼ cup maple syrup
• 4 teaspoons all-purpose flour
• 1 teaspoon vanilla extract
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 pinch ground cloves
• 1 pinch salt

Step 1

Gently heat your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Place the pumpkin halves cut-side down on the sheet and roast them for about an hour, until they’re nice and tender. Let them cool for at least 15 minutes before scooping out the flesh, discarding the seeds, and blending the pumpkin until smooth. Once that’s done, lower the oven temperature to 375°F (190°C).

Step 2

While the pumpkin is roasting, roll out your pie dough to fit a 9-inch pie dish, pressing the edges to create a nice border. Pop it in the fridge for at least 45 minutes to chill. When it’s ready, line the dough with two sheets of foil and fill it with pie weights to keep the crust from puffing up.

Step 3

Bake the crust for about 25 minutes until the sides look set and the edges are starting to turn golden. Take out the foil and weights, then brush the crust’s border with a mixture of egg white and water. Put it back in the oven for another 10 minutes, or until the bottom feels dry and firm. Once done, reduce the oven heat to 325°F (165°C).

Step 4

In a bowl, whisk together your pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, and spices until everything is smooth and well combined. Pour this filling into the baked crust and bake the pie for about 50 minutes, or until the center is just set. Let it cool before serving and enjoy!