Maple Pumpkin Pie

Recipe Date: December 17, 2021
Serving Size: 8
Prep Time: 25 Minutes
Cook Time: 60 Minutes
Difficulty: Medium
Measurements: Imperial (US)

PAIR WITH: Hallberg Blanc

This recipe is a great way to enjoy a classic holiday dessert without having to dig the granulated sugar or condensed milk out of your pantry. We’ve even included instructions for making your own pumpkin puree, for a kitchen adventure the whole family can enjoy! The adults can also enjoy their slice paired with our Hallberg Blanc, which brings a freshness and energy with hints of acidity to perfectly balance each bite of this sweet, delightfully airy pumpkin pie. 

From the kitchen of: Virtual Wine Concierge Jean Flintsmith

Ingredients

  • 3 eggs, separated
  • ¼ cup pure maple syrup + 1 tbsp*
  • 1¾ cup (15oz) pumpkin puree
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ½ cup heavy cream or whole milk, + 1 cup*
  • 1 tsp vanilla extract*

Directions

To make your own pumpkin puree:
  1. Scrub a whole pie pumpkin, then dry it off.
  2. Turn the oven on to 350 or 400° F. Put the entire pumpkin into the oven for 10-15 minutes as it preheats.
  3. Remove pumpkin, which will now not break your knife. (Careful, it’s hot!) Slice the pumpkin in half—any direction will do.
  4. Scrape out the seeds and stringy stuff. (You can save the seeds for toasting to make a crispy crispy snack.)
  5. Place pumpkin halves, cut side down, in a baking dish or cookie sheet with at least a half inch of water. Bake for 30-60 minutes until you can pierce the rind with a fork. Allow to cool.
  6. Scoop out pumpkin flesh and puree.
  7. Use 1¾ cup (15oz) for this pie. Any extra can be frozen and saved for later. We recommend doing so in measured amounts so it’s easy to thaw the exact amount you need!
To make the pie:
  1. Freeze the crust after it’s in the pan for 30 minutes before filling and baking and it will taste even better.
  2. Separate egg whites and yolks. 
  3. Whip egg whites until a meringue with stiff peaks. 
  4. Mix the egg yolks, ¼ cup of maple syrup, pumpkin puree, spices, and ½ cup of cream until evenly mixed. 
  5. Fold in the egg whites with a spatula.
  6. Pour filling into the unbaked pie crust.
  7. For the best crust, place a metal cookie sheet on the bottom rack to radiate heat. (This also protects the oven from a mess if the pie bubbles over.)
  8. Bake in a preheated 425 ° F oven for 15 minutes, then reduce the heat to 350° F for another 40-45 minutes or until a knife inserted in the center comes out clean. Cool on racks.
    • If the crust begins to brown too much on the edges, move the pie down a rack OR cover the edges with aluminum foil. This is tricky, but if you can pinch strips of foil together in a ring around the outside edge of the pie dish it will turn out perfectly. 
  9. *For a matching whipped cream to serve with, take 1 cup heavy cream, 1 tbsp maple syrup, and 1 tsp vanilla extract and beat together with a hand mixer until stiff peaks form. 
  10. Serve with a nice glass of Hallberg Blanc!

Recipe Notes:

For best results, bake the day before and let the pie set in the fridge overnight. Also, serve the Hallberg Blanc ever so slightly chilled.