It feels like no holiday meal is complete without a massive slice of traditional pumpkin pie followed by a nap. And our standards for pumpkin are really high for this classic dessert. So when our class manager, Madi Eatherton, came to us with a recipe, we were all eager to see how it would turn out. The pie was good–so good. But the thing that tipped it over the top was the maple whipped cream. You will not want to skip that final step. Trust us.
You want a pumpkin pie that is thick and silky. That means baking it at the right temperature for the right amount of time. Most of these pies bake for about 50-60 minutes, but the very center of the pie should still be slightly wobbly when you pull it out of the oven. The pie will carryover bake for a few minutes and then start to set up as it cools. This is how you get that smooth top with no cracks and the most delicious texture.
Bursting with rich, traditional flavors, this pie recipe is one of our favorites. It’s smooth, rich, and tastes incredible. You can top it with decorative pie crust leaves or sugared cranberries, or just stick to the simple dollop of whipped cream. No matter how you slice it, this traditional pumpkin pie will not disappoint.
Preheat oven to 375℉. Parbake the pie crust and allow it to cool. In a large bowl, combine pumpkin, eggs, evaporated milk, and brown sugar. Mix until combined. Add all spices and mix. Pour filling into parbaked crust and bake at 375℉ for 50-60 minutes. Halfway through baking cover the crust to shield it from browning. Pie is done when center reaches 180℉. Remove from oven and place on wire rack to cool for 3 hours. Pie best served next day. Whip the cream and powdered sugar until soft peaks form. Mix in the maple syrup and salt until combined and fluffy. Do not overmix. Add whipped cream to the top of the pie, slice, & enjoy. Traditional Pumpkin Pie
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