Make-Ahead Pumpkin Pie with Maple-Cinnamon Whipped Cream

By lorik

For the best flavor, use a good-quality maple syrup. For the best results, we recommend using our Three-in-One All-Butter Pie Dough.

Ingredients

• Pie:
• 1 cup heavy cream
• 1 tablespoon unflavored gelatin
• 1 (15-ounce) can unsweetened pumpkin puree
• ¾ cup (5¼ ounces) sugar
• ¼ cup maple syrup
• 1 ½ teaspoons ground ginger
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 fully baked 9-inch pie crust, completely cool
• Topping:
• 1 cup heavy cream, chilled
• ¼ cup maple syrup
• ¼ teaspoon ground cinnamon
• Pinch salt

Details

Preparation time 30mins
Cooking time 60mins
Adapted from

Preparation

Step 1

1. For the pie: Whisk cream and gelatin in microwave-safe bowl until all gelatin looks wet (mixture will be slightly lumpy). Let mixture sit until it looks like loose cottage cheese, about 5 minutes.

2. Microwave gelatin mixture until gelatin has melted, about 1 minute, whisking halfway through microwaving. Whisk until smooth and syrupy and no lumps remain. (If lumps persist, microwave in 10-second intervals, whisking after each, until smooth.)

3. Whisk pumpkin, sugar, maple syrup, ginger, salt, cinnamon, and nutmeg in large microwave-safe bowl until combined. Microwave pumpkin mixture until heated to 110 degrees, about 2 minutes, stirring halfway through microwaving. Immediately add gelatin mixture to pumpkin mixture and whisk to thoroughly combine.

4. Pour filling into crust. Gently shake pie so filling spreads to edges of crust; let cool for 10 minutes. Spray sheet of plastic wrap with vegetable oil spray and gently press onto filling. Refrigerate for at least 4 hours.

5. For the topping: Using stand mixer fitted with whisk attachment, whip all ingredients on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Topping can be refrigerated for up to 24 hours.)

6. Spread topping evenly over pie. Serve.

TO MAKE AHEAD: At end of step 4, pie can be wrapped tightly in plastic wrap, then aluminum foil, and frozen for up to 2 weeks. To serve, completely unwrap pie and let thaw at room temperature for 5 hours. Make topping while pie thaws and spread over pie just before serving.