Are you a pumpkin pie lover? If so, this recipe is perfect for YOU! I’ve been tinkering around in the kitchen for the past several weeks trying to master a new twist on this Thanksgiving classic, and you know what? I nailed it! But after trying half a dozen variations, you’d hope I’d have something to show for it. 🙂 But seriously … look at this beautiful pumpkin pie!
What makes my Best Pumpkin Pie Ever recipe simply amazing? Eggs, cream cheese, and milk give the pie a rich, creamy, custardy base. Then the pie is sweetened naturally with maple syrup and flavored with a delicious blend of cinnamon, nutmeg, ginger, and vanilla. Mmmmm!!! Just writing about it makes me want to go cut another slice!
Finally, if you’re feeling in a truly decadent mood, I’ve included a recipe for my nut crumble topping and homemade whipped cream. While this may be considered gilding the lily for some, it really does make for a fabulous holiday dessert. Yes, the crumble topping does use some sugar in it (does anyone know how to make a crumble without it? I’m all ears if you do!), but I’m fine using a little sugar here and there on occasion.
What kind of pie crust do I recommend? I always use my 100% Delicious Whole Wheat Pie Crust recipe since it’s so easy to make, and turns out perfect every time. It uses whole wheat pastry flour, and I honestly believe it makes a perfect pie crust! Of course, if you have I different crust you’d like to try with this recipe, by all means give it a whirl and let me know how it turns out!
So here’s to getting in the holiday baking spirit and celebrating Thanksgiving in style!
Best Pumpkin Pie Ever with Nut Crumble Topping
- 1 whole wheat pie crust
- 8 ounces cream cheese softened
- 3/4 cup maple syrup or honey
- 1 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 3 eggs
- 1 cup pumpkin puree canned or homemade
- 3/4 cup milk
- 1 teaspoon vanilla
Optional Nut Crumble Topping:
- 1/4 cup organic brown sugar or coconut sugar
- 1/2 cup whole wheat pastry flour
- 1/2 cup chopped pecans or walnuts
- 3 tablespoons butter or coconut oil softened
- 1/4 teaspoon cinnamon
- 1/2 cup heavy cream
- 1 teaspoon maple syrup
- 1/2 teaspoon vanilla
- Bring the ingredients for the filling to room temperature for best results. In a 3-quart pan blend together softened cream cheese, maple syrup, spices, and salt. Add eggs one at a time, mixing briefly after each one. Then blend in pumpkin, milk, and vanilla until smooth. If the cream cheese isn't fully softened, you may see bits of it in the filling. If this happens, warm the filling gently over low heat, stirring occasionally, until the cream cheese dissolves.
- Pour filling into unbaked 9" pie shell. Bake in preheated 375 degree F oven for 50-55 minutes.
- If adding the nut crumble topping, remove the pie after about 35 minutes or when the surface of the pie has started to firm up. Crumble the topping onto the pie and continue baking for another 20 minutes. See the notes of this recipe for how to test for doneness.
- Cool completely and serve with whipped cream.
Nut Crumble Topping:
- With a fork blend ingredients together until it has a nice, crumbly texture. I always use my hands to sprinkle this topping to give it the best look and distribution on my pie.
- Using a hand mixer, beat ingredients together until the cream thickens and forms stiff peaks.
Kitchen Tips and Resources:
- I have a couple different pie pans that I use. I’m a huge fan of this simple, oven-safe glass pie plate or the classic Emile Henry white pie dish.
- Pie crust shields like these or these can help keep the edges of your crust from over-browning, especially for longer bake time pies like pumpkin!
- A good rolling pin is essential for rolling out your pie crust. I have three different types of rolling pins (crazy, huh?) and this french style pin is what I prefer.
- These pie crust and pastry mats are cool tools, especially when you’re learning how to roll out your crust.
- I really love Bob Red Mill’s Whole Wheat Pastry Flour for pie crusts, baking, and pretty much as a whole wheat all-purpose flour for all my cooking needs.
Will try this recipe. I love ‘pumpkin’ pie! Since I grow an extensive garden and buy at local farmers markets I have only used butternut squash for making pie for over 40 years. I like the flavor and texture – not stringy as pumpkin often can be. Also, as a calorie saver I often simply bake the filling in a casserole dish – yum – quicker too!
Thanks for checking out my blog, Fran. Sorry for my slow reply.
Butternut squash should work instead of pumpkin if you prefer, but I don’t have any experience on how dogs will react to the taste. I’m guessing they’ll love it, but just don’t want to promise something that I don’t know for sure!