Pumpkin Pie with Maple Whipped Cream
- 4 oz unsalted butter, room temp (1 stick)
- 4 oz cream cheese, room temp (half block)
- 1/4 cup heavy cream
- 1 1/2 cups Unbleached all-purpose flour
- 1 tbsp sugar
- 1/2 tsp Kosher salt
- 1 3/4 cups squash or pumpkin puree (1 small can)
- 3 lg eggs, room temp
- 1 cup heavy cream
- 3/4 cup brown sugar
- 2 tbsp bourbon or brandy (or 1 tbsp vanilla)
- 1/4 tsp kosher salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1 pinch ground clove
Maple Whipped Cream
- 1 cup heavy cream, cold
- 3 tbsp pure maple syrup
- 1/2 tsp vanilla extract
1. Process the butter, cream cheese, and cream in an electric stand mixer fitted with a paddle (or in a large food processor) to thoroughly combine.
2. Add the flour and salt. Mix until just combined and the doughholds together in a ball. Turn the dough out onto a lightly floured surface andknead just enough to pull it together into a uniform ball.
3. Divide the dough into 2 evenly sized pieces. Shape each piece into a disk that is approx. 1" thick, smoothing the edges. You can also refrigerate the dough for up to 4 days; let it rest for 15 minutes or so at room temperature before you roll it out.
4. Wrap in plastic or waxed paper and refrigerate for 30 minutes; this will relax the gluten and firm up the dough, making it easier to roll out.
Assembly & Filling
On a lightly floured surface, roll out dough to approx. 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork and chill 30 minutes.
While the dough chills, heat oven to 375 degrees. Line crust with aluminum foil and fill with pie weights or dried beans. Bake, on the bottom rack, for 15 minutes; remove foil and beans/ weights and bake until pale golden,about 5 minutes more. Cool on rack until needed.
Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, brown sugar, brandy/ bourbon, salt and spices. Pour mixture into the pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles (like jello) just slightly when shaken, 50 to 60 minutes. Cool completely before serving.
Top & Enjoy
Using an electric mixer with the whip attachment, whisk on low/medium speed until starting to thicken, about 1 min. Increase the speed and whip until soft peaks form, 1-2 minutes.
You can also whisk by hand, it will take a little longer and give you a good workout.
Slice the cooled pie and top with maple cream. Enjoy!
*Metal pie tins will give you a more evenly crisp crust than glass or ceramic (especially on the bottom).
*You can substitute store bought crust if you wish. Generally speaking, the ones that you have to unroll and put in a pie tin are better than the ones already in the pan.
*Butternut squash actually makes a better pumpkin pie than pumpkin. They are very closely related but butternut squash is a little silkier and sweeter. You can find Squash puree in most supermarkets usually near the pumpkin.
*If you do not have all of the spices and don’t wish to get them all for one recipe you can substitute a total of 1 tablespoon pumpkin pie spice + 1 teaspoon cinnamon instead of the other spices.