Maple Syrup Makes Everything Better!
Store bought pie crust, canned pumpkin puree, Holiday Spice flavored maple syrup and just a tad more spices create this irresistible smooth, creamy pie that is amped up further by a Bourbon Barrel aged maple syrup whipped cream. AAAH, my tastebuds are in heaven!
The key to this pie is the clean, complex maple flavor that comes from high quality real syrup such as Runamok syrups. Given the time of year, I chose to use their Holiday Spice flavored syrup in the pie, but BE BRAVE and use their Cinnamon Vanilla flavor if you prefer. The barrel aged syrups are awesome in the whipped cream where they add another level of complexity of flavor. Truly the combination of the two flavored syrups is absolutely divine.
For good measure, I drizzle a little more maple syrup over the slices as I serve them. WARNING – be prepared for your guests to have seconds, and maybe even thirds!
Holiday Spice Maple Pumpkin Pie
(* indicates my preferred ingredients – see notes for alternatives)
Single crust store-bought pie crust or homemade
2 large eggs
1 cup evaporated milk
½ cup Runamok Holiday Spice Maple Syrup *
¾ cup sugar
1 can pumpkin puree
½ teaspoon cinnamon powder
¼ teaspoon ginger powder
¼ teaspoon allspice
¼ teaspoon salt
Maple Whipped Cream
1 cup heavy cream
1 tablespoon Runamok Bourbon Barrel Aged Maple Syrup or Whistle Pig Maple Syrup (plus more for drizzling) *
¼ teaspoon cinnamon
2 tablespoons confectioner’s sugar
1 teaspoon unflavored gelatin
1 tablespoon cold water
Glazed pecans (optional and for garnish)
Preheat the oven to 425 F. On a lightly floured surface roll out the pie crust to a 1/8th inch thick circle and transfer to a 9-inch pie plate. Trim and flute the edges and refrigerate.
In a bowl, combine the remaining pie ingredients (eggs, pumpkin, evaporated milk, sugar, maple syrup, spices and salt). Whip together till smooth and pour into the chilled pie crust. Place in the oven and bake for 15 minutes.
Reduce heat to 350F and continue baking for another 45-50 minutes until the pie is set and the crust is golden brown. If the crust is browning too quickly, cover just the crust with some foil.
Remove from the oven, cool, and then refrigerate overnight (or at least 6-8 hours) till set.
In a small chilled bowl, beat the heavy cream, confectioner’s sugar, Bourbon Barrel aged Maple Syrup and cinnamon until stiff peaks form. Serve the pie with a dollop of this cream and an extra drizzle of maple syrup.
To make stabilized whipped cream that will hold for days and is easier to pipe – put the unflavored gelatin in a microwave safe bowl. Add the cold water and let it sit for 5 minutes until thick. Put the bowl in the microwave and heat for 5 seconds until it becomes liquid. If it is not yet liquid, keep adding 2 seconds at a time until it is.
Beat the cream with the confectioner’s sugar, maple syrup and cinnamon until thick but not yet at the soft peak stage. While continuing to beat, add the gelatin in a slow stream and continue beating till stiff peaks form.
Pipe the stabilized cream on the pie and garnish with pecans if using. Serve with an additional drizzle of maple syrup.
Active time 25 minutes Total Time: 1 hour 25 minutes + time to chill
To make a vegetarian version, replace the gelatin with 1 tablespoon of skimmed milk powder or nonfat powdered milk
* The pie gets its unique flavor from the high quality Runamok Maple Syrup. You can use the Holiday Spice or Cinnamon Vanilla flavors in the pie and the Barrel Aged flavors in the whipped cream to add complexity and depth of flavors to the finished dessert. Most Oil & Vinegar Stores carry Runamok Maple Syrup
Categories: Dessert, Thanksgiving Dessert, Holiday Pie, Runamok, Holiday Spice, Cinnamon Vanilla, Bourbon Barrel Aged, Whistle Pig, Runamok Syrup, Easy Pumpkin Pie, Stabilized Whipped Cream, Maple Pumpkin Pie