Thanksgiving is the perfect excuse to make pumpkin pie! I know it’s not everyone’s favourite, but I absolutely adore it, especially when it’s piled high with whipped cream. Honestly, is there really such a thing as too much whipped cream?
If you want to take your pumpkin pie up a notch, try making a Maple Pecan Pumpkin Pie. Just remember not to pour all of the pumpkin filling into the crust, as you’ll need to leave room for the Maple Pecan Topping. It’s like the love child of a pecan pie and a pumpkin pie, and let me tell you, it’s so delicious! For the pie pictured here, I used a deep-dish graham cracker crust, which pairs beautifully with the filling and topping.
Want to make it even more special? Try using a Biscoff cookie crust instead! I also made some stabilized whipped cream, piped it around the top of the cooled pie, and finished it off with Biscoff cookies snapped in half and tucked into the whipped cream for decoration. Not only does it look pretty, but that little hint of spiced cookie flavour makes this pumpkin pie extra special! I did this version for a Thanksgiving friends’ dinner, but forgot to take pictures.
Pumpkin Pie
Ingredients
- 1 540ml can pumpkin pie filling* see note regarding puree
- 1 1/2 tablespoons maple syrup
- 1 tablespoon cinnamon
- 2 eggs slightly beaten
- 1 teaspoon freshly grated nutmeg
- 275 ml sweet & condensed milk
- 1 teaspoon ginger
- 1 teaspoon fresh ginger paste
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
Instructions
- Mix the ingredients and fill your pie shell of choice.
- Bake at 350°F for 45-55 minutes until a knife comes out clean.
- Top with copious amounts of whipped cream!
Notes
Pecan Pie Topping
Ingredients
- 2 eggs
- 2/3 cup golden corn syrup
- ½ cup sugar
- 3 tablespoons butter
- ½ teaspoon vanilla
- 1 cup whole pecans
Instructions
- Use the above pie filling recipe and fill the pie shell of choice about 3/4 full.
- Use a slotted spoon to gently spoon half the topping mix over the pumpkin mixture. Do not pour over! Spooning gently will keep it nice and layered. Using a slotted spoon will ensure you get mostly nuts and butter nuggets.
- Use a slotted spoon to scoop out the nuts and butter nuggets. (You can then add more of liquid portion after, if you have the room.)
- Bake at 350°F for 45-55 minutes until a skewer comes out clean.
Deep Dish Graham Cracker Crust
Ingredients
- 2 1/2 cups graham crumbs
- 10 tablespoons melted butter
- 1/2 cup sugar
Instructions
- Make sure to spray the pan with baking spray.
- Combine all ingredients in a bowl and pour into a 3" spring form pan, pushing the crumbs up the sides and flattening on the bottom.
- Bake for 10 minutes at 350°F.
Notes
Biscoff Cookie Crust
Ingredients
- 350 grams Biscoff cookie crumbs
- 130 grams butter melted
Instructions
- Start with 120 grams of melted butter and mix with the crumbs.
- Add the remaining 10 g if needed. The mixture should hold together when squeezed, without feeling greasy.
- Press the crumbs firmly and evenly across the bottom and up the sides, paying particular attention to the bottom edge where the base meets the sides. This helps prevent the crust from crumbling when you slice the pie.
- Bake at 350°F (175°C) for 8–10 minutes.
Stabilized Whipped Cream
Ingredients
- 2 cups cold whipping cream (35% milk fat)
- 2 tablespoons instant pudding mix vanilla flavour
- 1-2 tablespoons icing sugar
- 1 teaspoon vanilla extract
Instructions
- Pour the cold whipping cream into a chilled mixing bowl.
- Add the instant pudding mix and, if desired, the icing sugar and vanilla. Start with 2 tablespoons of instant pudding mix. It helps stabilize the whipped cream so it holds its shape for piping, but too much can make it overly thick or give it a noticeable pudding flavour.
- Beat on medium speed until the mixture thickens, then increase to medium-high and whip until stiff peaks form. Be careful not to overwhip.
- Pipe onto a completely cooled pumpkin pie. Refrigerate until ready to serve.