Classic Pumpkin Pie with Maple Whipped Cream and Walnuts

Indulge in the comforting warmth of fall with this **Classic Pumpkin Pie with Maple Whipped Cream and Walnuts**—a timeless dessert elevated with modern flair. Featuring a silky-smooth pumpkin filling infused with cozy spices like cinnamon, ginger, and nutmeg, this pie is baked to perfection in a flaky, buttery crust. Topped with airy whipped cream sweetened with rich maple syrup and garnished with toasted walnuts for a delightful crunch, this recipe strikes a balance between tradition and gourmet elegance. Perfect for Thanksgiving or any autumn gathering, this pie is easy to prepare and guaranteed to impress. Keywords: classic pumpkin pie, maple whipped cream, toasted walnuts, holiday dessert, Thanksgiving pie, fall recipe.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 1 Pie crust (homemade or store-bought)
• 425 grams Pumpkin puree
• 100 grams Granulated sugar
• 50 grams Brown sugar, packed
• 2 teaspoons Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0.5 teaspoon Salt
• 2 Large eggs
• 180 milliliters Heavy cream
• 120 milliliters Whole milk
• 1 teaspoon Vanilla extract
• 240 milliliters Heavy cream (for whipped cream)
• 2 tablespoons Maple syrup
• 1 tablespoon Powdered sugar
• 50 grams Walnuts, chopped
• 1 teaspoon Butter (for toasting walnuts)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Roll out the pie crust into a 9-inch pie dish, trim any excess dough, and crimp the edges as desired. Place the crust in the refrigerator while preparing the filling.

Step 3

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.

Step 4

Mix in the eggs one at a time, ensuring each is fully incorporated.

Step 5

Add the heavy cream, milk, and vanilla extract to the filling mixture and stir until smooth and creamy.

Step 6

Pour the pumpkin filling into the chilled pie crust, spreading it evenly.

Step 7

Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set but slightly wobbly in the center. If the crust begins to brown too quickly, cover the edges with foil or a pie crust shield.

Step 8

Remove the pie from the oven and let it cool completely on a wire rack, then transfer it to the refrigerator to chill for at least 2 hours before serving.

Step 9

To prepare the maple whipped cream, add the heavy cream, maple syrup, and powdered sugar to a chilled mixing bowl. Whip the mixture using a hand mixer or stand mixer on medium-high speed until soft peaks form.

Step 10

In a small skillet, melt the butter over medium heat and add the chopped walnuts. Toast the walnuts for 4-5 minutes, stirring often, until fragrant and lightly browned. Remove from heat and set aside to cool.

Step 11

When ready to serve, slice the pumpkin pie, top each slice with a dollop of maple whipped cream, and sprinkle with the toasted walnuts.

Nutrition Facts

Serving size	(1356.8g)

Amount per serving	% Daily Value*
Calories	3141.2

Total Fat 220.8g	0%
Saturated Fat 109.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 857.8mg	0%
Sodium 1729.1mg	0%
Total Carbohydrate 259.0g	0%
Dietary Fiber 19.2g	0%
Total Sugars 211.4g
Protein 36.0g	0%

Vitamin D 137.5IU	0%
Calcium 617.5mg	0%
Iron 11.0mg	0%
Potassium 1592.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.7%

Protein: 4.5%

Carbs: 32.7%