Classic Pumpkin Pie

Prep time: 15min
Total time: 140min
Serves: 12
1 1/2 cups
all-purpose flour
375 mL
1/2 tsp
2 mL
1/2 cup
cold unsalted butter, cut into small cubes
125 mL
1 can
pure pumpkin puree
398 mL
3/4 cup
firmly packed brown sugar
175 mL
1 1/2 cups
35% whipping cream, divided
375 mL
eggs, beaten
3 tbsp
maple syrup, divided
45 mL
1 tsp
ground cinnamon
5 mL
1/2 tsp
ground ginger
2 mL
1/4 tsp
ground cloves
1 mL
1/4 tsp
ground nutmeg
1 mL
pinch salt
1/3 cup
toasted pecans (optional)
75 mL
Per serving (1 slice):
20 g
saturated fat
12 g
20 g
5 g
4 g
90 mg
2 g
150 mg


  1. To make pastry, in large bowl, whisk flour with salt. Cut in butter with a pastry-blender or rub with fingertips until mixture resembles coarse meal. Use fork to stir 3 tbsp (45 mL) cold water into flour mixture until dough comes together. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hr. before rolling.

  2. Preheat oven to 400°F (200°C). Roll dough to fit into 9-in. (23- cm) pie plate, trimming excess pastry at edge of plate. Press edge with fork or flute with fingers. Chill 15 min. Using fork, prick bottom of pie shell all over, then line shell with foil. Fill with pie weights or dried beans. Bake 15 min. to "blind bake". Remove foil and weights. Continue to bake another 5 to 10 min. until pastry is lightly golden and crisp. Cool completely.

  3. Meanwhile, to make pumpkin pie filling, whisk pumpkin puree with brown sugar, 3/4 cup (175 mL) 35% cream, eggs, 2 tbsp (30 mL) maple syrup, cinnamon, ginger, cloves, nutmeg and salt. Pour filling into blind-baked pie shell. Bake in preheated 350°F (180°C). for 55 to 65 min. or until filling is set around the edges but centre jiggles slightly. Transfer to wire rack to cool completely.

  4. To serve, whip remaining cream with electric mixer until stiff peaks form. Fold in remaining maple syrup. Serve each slice with dollop of cream, sprinkled with toasted pecans (if using).