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Pumpkin
Pie

(Brown-Butterscotch-with-Maple-Whip-Cream-Pumpkin-Pie)
Makes 1x8" pie

Time: 2-3 hours, including cooling time

pumpkin pie.jpg

The best pumpkin pie recipe ever. Rich caramel-y flavours from the brown butter caramel, balanced with the sweetness of maple in the whip cream. Make an 8" pie, or make smaller, more individual tarts. Jazz things up with a pumpkin seed streusel if you like. Either way, you can't go wrong with this one.

Ingredients
1 Blind Baked 8" Pie Shell
40g Butter
80g Brown Sugar
1T Water
50g 35% Cream
40g Maple Syrup
1 Egg
1 Yolk
186g Pumpkin Puree
healthy pinch of:
Ground Cinnamon, Nutmeg, Ginger
146g 2% Milk

Method
In a pot, melt the butter. Continue cooking it until it starts to go brown and nutty. 

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Whisk in the brown sugar and 1T of water. Cook until it reaches a temperature of 225F. Once the temperature is reached, carefully whisk in the 35% cream and maple syrup. Let cool for 10 minutes. In a blender, combine the remaining ingredients. Blend until smooth. Blend in the caramel mixture until smooth, and pass through a fine mesh strainer. 


Pour mixture into a blind baked tart shell and bake at 350F for 30-40 minutes, until just set, but jiggles slightly in the center. Once fully cooled, decorate with rosettes of maple whip cream.

Maple Whip Cream
35% Cream
Maple Syrup to taste
Whip by hand with a whisk, or in a kitchen aid to stuff peaks. Decorate (cooled) pumpkin pie. 

Docked Pie Shell.jpg
Pumpkin Tarts_edited.jpg

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