Maple Pumpkin Pie


As Anna’s Kitchen fell on Halloween my students requested we made pumpkin pie. I chose to use maple syrup instead of sugar to give a more complex flavour. I used less nutmeg than usual so the maple syrup really shone though.


For the pastry

  • 175g plain flour
  • 75g butter
  • 1 large egg yolk
  • 2-4 tbs iced water


  • 10g icing sugar
  • 20g finely chopped almonds
  • Lemon or orange zest
  • Vanilla essence

For the filling

  • Half a medium pumpkin (about 350g of cooked pumpkin purée)
  • 3 eggs
  • 145g maple syrup
  • 150ml cream
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice

Makes 2 small or 1 large pie


  • Preheat the oven to 180C

To cook the pumpkin

  • Cut the pumpkin in half, scoop out the seeds
  • Place on a baking tray and cover with foil
  • Bake for 45 minutes or until soft
  • Leave to cool

Pastry case

  • Sift the flour (and icing sugar if using) into a large bowl
  • Add the butter and chop into small pieces Rub the butter into the flour with your finger tips
  • When the flour is like breadcrumbs add (the chopped nuts if using) 1 tbs water and the egg yolk.
  • Mix with a knife, then finish with your hands to make a smooth dough.  If it is sticky add a little flour or more water if still dry, the bowl should come up clean. Wrap in cling film and put in the fridge for 30 minutes to rest.
  • Prepare a board and rolling pin and dust with flour
  • Take the pastry from the fridge and roll into a circle
  • Place in a greased pie tin and trim the edges
  • Prick the base with a fork. Cover with baking sheet and add baking beans
  • Place on a preheated baking tray and bake for 15 mins, then remove baking sheet and beans and bake for a further 5 minutes
  • Remove from the oven

Pumpkin filling

  • Scoop out the pumpkin flesh with a spoon and put in a bowl
  • Add the maple syrup, cream, eggs and spices
  • Blend until smooth Pour the pumpkin mixture into the pastry case
  • Bake in the oven for about 20 minutes each for small pies or 40 minutes for a large pie or until the filling has set
  • Let the pie cool before cutting


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