Decadent Roasted Pumpkin Pie with Maple Cream
Experience the rich, warm flavors of fall with this Decadent Roasted Pumpkin Pie with Maple Cream. Crafted from fresh roasted sugar pumpkin, this pie is elevated with hints of pure maple syrup, dark rum, and a special blend of spices that provide a comforting yet sophisticated taste. While the process requires some time and effort, the result is a heavenly dessert that will be the star of your holiday gatherings. Perfectly spiced and creamy, this pie is a delightful homage to classic pumpkin flavors, sure to impress your family and friends at any festive occasion.
N/A
Servings
312
Calories
26
Ingredients
Ingredients
medium sugar pumpkin
1 (cut in half, seeds scooped out)
kosher salt
1 pinch
fine sugar
1 dash
all-purpose flour
1 cup
sugar
1 1/2 teaspoons
kosher salt
1/2 teaspoon
cold unsalted butter
6 tablespoons (grated)
cold vegetable shortening
2 1/2 tablespoons (in spoonfuls)
ice water
3 1/2 tablespoons (combined with vinegar)
white vinegar
1 teaspoon
all-purpose flour
1/2 cup
golden brown sugar
2/3 cup (loosely packed)
Holiday Pumpkin Pie Spice
2 1/8 teaspoons
kosher salt
1/2 teaspoon
extra large eggs
2 (lightly beaten)
extra-large egg yolk
1 (separated and beaten)
heavy whipping cream
1 cup
grade A pure maple syrup
1/3 cup
dark rum
2 tablespoons (or brandy)
lemon juice
1 1/2 teaspoons (fresh or bottled)
fresh roasted pumpkin puree
1 2/3 cups
heavy whipping cream
1 1/2 cups
confectioners' sugar
3 tablespoons (or to taste)
dark rum
1/2 tablespoon (or brandy)
pure vanilla extract
1/2 teaspoon
Holiday Pumpkin Pie Spice
to taste (for dusting)
Instructions
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1. **Prepare the Fresh Roasted Pumpkin**: Preheat the oven to 375°F. Carefully slice a medium sugar pumpkin in half with a sharp knife. Scoop out the seeds and strings using an ice cream scoop. Lightly season the pumpkin flesh with a pinch of kosher salt and a dash of fine sugar. Place the pumpkin halves cut-side down in a roasting pan filled with 1/4 inch of water. Bake for about one hour until tender. Let cool.
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2. Increase the oven temperature to 425°F. Scoop out the roasted pumpkin flesh and puree it in a food processor until smooth. Strain the mixture through a fine mesh sieve, then transfer it to a saucepan. Simmer uncovered on medium heat for 10–15 minutes until the consistency resembles thick canned pumpkin. Measure 1 2/3 cups of the puree and set aside to cool.
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3. **Prepare the Pie Crust**: In a food processor, combine 1 cup flour, 1 1/2 teaspoons sugar, and 1/2 teaspoon kosher salt. Process for 5 seconds. Grate 6 tablespoons of cold unsalted butter and add it to the flour. Incorporate 2 1/2 tablespoons of cold vegetable shortening, processing for another 5 seconds. Mix 3 1/2 tablespoons of ice water with 1 teaspoon white vinegar, and pour evenly over the mixture, processing for an additional 5 seconds. Add the remaining 1/2 cup of flour and process for another 5 seconds.
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4. On a waxed paper-covered surface, mold the dough into a disc. Roll it out to about 1/8-inch thickness. Turn the dough into a 9-inch deep dish pie plate, trim the edges, and flute if desired. Freeze for 10 minutes.
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5. Place a small, light butter plate over the center of the frozen dough, and bake at 375°F for 15 minutes. Remove the plate and let the crust cool on a rack while reducing the oven to 350°F.
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6. **Prepare the Filling**: In a small bowl, mix together 2/3 cup of loosely packed golden brown sugar, 2 1/8 teaspoons of Holiday Pumpkin Pie Spice, and 1/2 teaspoon kosher salt until smooth. In a large mixing bowl, whisk together 2 extra large eggs and the reserved egg yolk. Add 1 cup heavy whipping cream, 1/3 cup maple syrup, 2 tablespoons dark rum, and 1 1/2 teaspoons lemon juice. Gradually whisk in the dry mixture before combining it with the pumpkin puree until smooth.
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7. Pour the filling into the prepared pie crust, and bake at 350°F for 55-65 minutes, or until the edges are set and the center is slightly soft. Let cool completely on a rack.
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8. **Prepare the Topping**: In a bowl, whip 1 1/2 cups of heavy cream on high speed while gradually adding 3 tablespoons of confectioners' sugar until thick. Fold in 1/2 tablespoon of dark rum and 1/2 teaspoon of vanilla extract, continuing to whip until just fluffy.
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9. **Top the Pie**: Optionally spread whipped cream over the cooled pie or use a piping bag for decorative swirls. Finish with a gentle dusting of Holiday Pumpkin Pie Spice. Slice, serve, and delight in the comforting flavors of this autumn classic.
Nutrition Information
20g
Fat
22g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Decadent Roasted Pumpkin Pie with Maple Cream.
What makes this pumpkin pie decadent?
It features fresh roasted sugar pumpkin, pure maple syrup, dark rum, and a special spice blend, finished with a maple cream topping.
What type of pumpkin is recommended for this recipe?
A medium sugar pumpkin is used for its superior flavor and texture compared to standard pumpkins.
How do I prepare the fresh pumpkin?
Slice the pumpkin in half, remove the seeds, season with salt and sugar, and roast cut-side down in 1/4 inch of water at 375°F for one hour.
How do I ensure the homemade pumpkin puree is thick enough?
Simmer the pureed pumpkin flesh uncovered on medium heat for 10–15 minutes until it reaches a thick, canned-pumpkin-like consistency.
How much pumpkin puree is needed for the pie filling?
You will need 1 2/3 cups of the prepared fresh roasted pumpkin puree.
What ingredients are used to make the pie crust?
The crust consists of flour, sugar, kosher salt, cold unsalted butter, cold vegetable shortening, ice water, and white vinegar.
How should the butter be prepared for the crust dough?
The 6 tablespoons of cold unsalted butter should be grated before being incorporated into the flour mixture.
How thick should the pie dough be rolled out?
The dough should be rolled out to a thickness of approximately 1/8-inch.
Should the pie crust be pre-baked?
Yes, the crust should be frozen for 10 minutes and then baked at 375°F for 15 minutes with a plate over the center before adding the filling.
What temperature is used to bake the filled pie?
The filled pie is baked at 350°F.
What spices are included in the filling?
The recipe uses 2 1/8 teaspoons of Holiday Pumpkin Pie Spice and kosher salt.
What type of sugar is used in the pie filling?
The filling uses 2/3 cup of loosely packed golden brown sugar.
How many eggs are required for the filling?
The recipe calls for 2 extra large eggs plus one extra-large egg yolk.
What liquid ingredients are added to the pumpkin filling?
The liquids include heavy whipping cream, grade A pure maple syrup, dark rum (or brandy), and lemon juice.
Can I substitute the dark rum in the recipe?
Yes, the dark rum can be substituted with brandy in both the filling and the whipped cream topping.
How much maple syrup is used in this recipe?
The filling includes 1/3 cup of grade A pure maple syrup.
How long does the pie need to bake?
The pie should bake for 55-65 minutes at 350°F.
How can I tell when the pie is finished baking?
The pie is done when the edges are set and the center remains slightly soft.
What are the ingredients for the maple cream topping?
The topping is made from heavy whipping cream, confectioners' sugar, dark rum, and pure vanilla extract.
How is the whipped cream topping prepared?
Whip the cream and sugar on high speed until thick, then fold in the rum and vanilla extract until fluffy.
How should the topping be applied to the pie?
You can either spread the whipped cream over the cooled pie or use a piping bag for decorative swirls.
What is the final garnish recommended for the pie?
The pie is finished with a gentle dusting of Holiday Pumpkin Pie Spice.
How many calories are in a serving?
Each serving contains approximately 312 calories.
What is the fat content per serving?
There are 20g of fat per serving.
How many carbohydrates are in one serving?
One serving contains 22g of carbohydrates.
What is the protein content of the pie?
The pie provides 4.5g of protein per serving.
Is this recipe suitable for holiday occasions?
Yes, it is tagged for holidays like Thanksgiving and is considered a sophisticated festive dessert.
What type of salt is used throughout the recipe?
Kosher salt is specified for the pumpkin, the crust, and the filling.
What size pie plate is used?
The recipe is designed for a 9-inch deep dish pie plate.