Spicy Maple Pumpkin Pie

Spicy Maple Pumpkin Pie
8 servings

I used both shortening and butter to make a flaky pastry with a crisp texture and buttery flavour and I added a touch of cayenne to the filling for an extra kick.




1 ⅓
cups all-purpose flour
pinch salt
cup cold unsalted butter, cut into pieces
cup cold vegetable shortening
cup ice water


1 14
oz pure pumpkin puree
eggs, lightly beaten
cup brown sugar
cup whipping (35 %) cream
Tbsp sour cream
Tbsp maple syrup
tsp ground ginger
tsp ground allspice
tsp freshly grated nutmeg
pinch ground cloves
pinch cayenne
Whipped cream for garnish


Step 1

Preheat the oven to 375 degrees F.

Step 2

Sift together the flour and salt.

Step 3

With a pastry cutter or two knives, blend in the shortening and butter until the mixture resembles coarse crumbs.

Step 4

Add the ice water gradually, stirring with a fork until dough forms.

Step 5

Pat the dough into a flat disk, wrap in plastic wrap and refrigerate for at least 1 hour.

Step 6

On a lightly floured surface, roll the dough into a 13-inch round.

Step 7

Place it in a 9-inch pie plate and crimp the edges in a decorative pattern.

Step 8

Pierce the bottom with a fork.

Step 9

Place a piece of parchment or foil in the shell.

Step 10

Fill the shell with pie weights or dried beans.

Step 11

Freeze the raw pie shell for 30 minutes.

Step 12

Bake for 20 minutes.

Step 13

Remove the pie weights and paper and bake another 20 to 25 minutes, or until the pastry is golden and crisp.

Step 14

Cool on a wire rack.

Step 15

Preheat oven to 325 degrees F.

Step 16

Combine all filling ingredients in a medium bowl and whisk to blend well.

Step 17

Pour filling into cooled baked pie shell.

Step 18

Bake for 35 to 40 minutes, or until filling is set but a spot in the middle the size of quarter is still soft.

Step 19

Remove from oven and let cool completely.

Step 20

Serve pie with dollops of whipped cream for garnish.

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