Name: Maple-Pumpkin Pie with Walnut Crumble Recipe
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 12
Cuisine: American
Ingredients: For Gingerbread Pie Crust:; 1½ cups all purpose flour; ½ cup brown sugar; 1 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp baking powder; ½ tsp salt; ¼ tsp ground allspice; ½ cup butter; 2 tbsp cold water; 1 tbsp unsulfured molasses; For Maple-Pumpkin Filling:; 1½ cups pumpkin puree; ¾ cup dark brown sugar; 1¼ tsp ground cinnamon; 1 tsp cornstarch; ¾ tsp ground ginger; ½ tsp kosher salt; ½ tsp ground nutmeg; ⅛ tsp ground allspice; ⅛ tsp ground cloves; 1 cup heavy cream; 3 large eggs; ⅔ cup pure maple syrup; ½ tsp vanilla extract; For Walnut Crumble:; 1½ cups brown sugar; ½ cup all purpose flour; 3 tbsp butter; ½ tsp ground cinnamon

This scrumptious maple-pumpkin pie with walnut crumble is a delightful blend of sweet, tangy and crunchy textures. The gingerbread crust offers a unique spin on the traditional pumpkin pie while the maple syrup brings a comforting hint of autumn. The walnut crumble adds a delightful crunch that contrasts beautifully with the creamy pumpkin filling. A delicate maple meringue tops off the pie, adding a layer of fluffy sweetness to this delicious dessert.

Photos of Maple-Pumpkin Pie with Walnut Crumble Recipe

Most of the ingredients for this recipe are common baking items that you might already have in your pantry. However, ingredients like pumpkin puree, pure maple syrup, and unsulfured molasses are particular to this recipe. In case you can't find the pumpkin puree, a ripe squash can be baked and blended as a substitute. Also, ensure to buy pure maple syrup, as the artificial versions won't deliver the same depth of flavor.

Ingredients for Maple-Pumpkin Pie with Walnut Crumble

All purpose flour: This is used in both the crust and crumble topping for structure and texture.

Brown sugar: Adds sweetness and moisture to the crust, filling, and crumble.

Ground spices: Ginger, cinnamon, allspice, nutmeg, and cloves add depth and warmth to this autumn dessert.

Butter: Gives the crust and crumble a rich flavor and flaky texture.

Molasses: Adds rich, dark sweetness to the crust.

Pumpkin puree: The star of the filling, giving the pie its distinct flavor.

Heavy cream: Adds body and creaminess to the filling.

Eggs: Bind the filling together and help it set.

Maple syrup: Adds a distinct, natural sweetness to the filling and meringue.

Vanilla extract: Enhances the flavors of the other ingredients.

Walnuts: Adds a crunchy texture and nutty flavor to the crumble.

Egg whites: Used in the meringue topping for lightness and volume.

One reader, Hoebart Vigil says:

This maple-pumpkin pie with walnut crumble recipe is a game-changer! The combination of maple and pumpkin is divine, and the walnut crumble adds the perfect crunch. The flavors are rich and comforting, making it the ultimate fall dessert. I highly recommend trying this recipe - it's a guaranteed crowd-pleaser!

Hoebart Vigil

Techniques Required for Making Maple-Pumpkin Pie With Walnut Crumble

How to prepare gingerbread pie crust: Combine dry ingredients, cut in butter, and mix in water and molasses to form a dough. Press the dough into a pie pan and bake until lightly golden.

How to make maple-pumpkin filling: Combine pumpkin, brown sugar, spices, cornstarch, cream, eggs, syrup, and vanilla. Whisk until well combined and pour into the baked pie crust. Bake until the center is almost set.

How to prepare walnut crumble: Combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly, then stir in chopped walnuts.

How to make maple meringue: Boil maple syrup, whip egg whites with sugar, and carefully add the hot maple syrup to the whipped egg whites. Spread the meringue over the pie and toast it under the broiler until lightly browned.

How To Make Maple-Pumpkin Pie with Walnut Crumble

With a gingerbread crust, this baked maple-pumpkin pie is topped with crisp walnut crumble and thick Italian meringue for a luscious fall treat.

Preparation: 1 hour

Cooking: 1 hour 15 minutes

Total: 2 hours 15 minutes

Serves:

Ingredients

For Gingerbread Pie Crust:

1½cupsall purpose flour
½cupbrown sugar,packed
1tspground ginger
1tspground cinnamon
1tspbaking powder
½tspsalt
¼tspground allspice
½cupbutter,chilled, cut into pieces
2tbspcold water
1tbspunsulfured molasses

For Maple-Pumpkin Filling:

1½cupspumpkin puree
¾cupdark brown sugar,packed
1¼tspground cinnamon
1tspcornstarch
¾tspground ginger
½tspkosher salt
½tspground nutmeg
⅛tspground allspice
⅛tspground cloves
1cupheavy cream
3largeeggs,lightly beaten
⅔cuppure maple syrup
½tspvanilla extract

For Walnut Crumble:

1½cupsbrown sugar,firmly packed
½cupall purpose flour
3tbspbutter
½tspground cinnamon
½cupwalnuts,chopped

For Maple Meringue:

½cuppure maple syrup
2extra large egg whites
1tbspwhite sugar

Instructions

Preheat the oven to 375 degrees F.

Gingerbread Pie Crust:

Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal.
Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
Bake in the preheated oven for 10 to 15 minutes until lightly golden. Remove crust from oven and reduce oven temperature to 350 degrees F.

Maple-Pumpkin Filling:

Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in the cream, eggs, syrup, and vanilla extract and whisk to combine.
Pour maple-pumpkin filling into the baked pie crust.
Bake in the lower third of the hot oven for 50 minutes to 1 hour until the center of the pie is almost set.

Walnut Crumble:

Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.

Maple Meringue:

Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F.
Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip for about 2 minutes until soft peaks form.
Check the syrup and when the temperature reaches 238 degrees F, reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl.
Increase mixer speed to medium-high and continue whipping for an additional 3 to 4 minutes until the meringue is thick and shiny.
Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler for 1 to 2 minutes until lightly brown.
Serve chilled or at room temperature. Enjoy!

Nutrition

Calories: 489.95kcal
Fat: 19.57g
Saturated Fat: 11.77g
Trans Fat: 0.43g
Monounsaturated Fat: 5.37g
Polyunsaturated Fat: 1.09g
Carbohydrates: 75.66g
Fiber: 1.86g
Sugar: 54.88g
Protein: 5.43g
Cholesterol: 101.64mg
Sodium: 259.19mg
Calcium: 132.56mg
Potassium: 274.47mg
Iron: 2.14mg
Vitamin A: 428.87µg
Vitamin C: 1.46mg

Essential Technique Tip for Perfect Maple-Pumpkin Pie With Walnut Crumble

When making the gingerbread pie crust, it's crucial to cut the butter into the dry ingredients until it resembles cornmeal. This ensures that the butter is evenly distributed throughout the crust, resulting in a flaky and tender texture. If the butter is not properly incorporated, the crust may turn out tough or unevenly baked. Also, when adding the water and molasses, do so gradually to avoid making the dough too wet. Remember, it's easier to add more liquid if needed, but impossible to remove it once added.

Time-Saving Tips for Making This Pumpkin Pie Recipe

Prep ahead: Prepare the gingerbread pie crust and walnut crumble a day in advance and store them in the refrigerator. This will save you time on the day of baking.

Use canned pumpkin: Opt for canned pumpkin puree instead of making it from scratch. It's a time-saver and yields consistent results.

Multi-task: While the pie crust is baking, prepare the maple-pumpkin filling to maximize efficiency in the kitchen.

Organize ingredients: Before starting, gather all the necessary ingredients and equipment to streamline the cooking process.

Set a timer: Use a timer to keep track of baking and cooling times, allowing you to focus on other tasks without worrying about overcooking.

Substitute Ingredients For Maple-Pumpkin Pie with Walnut Crumble Recipe

all purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and extra nutrients to the crust.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used as a 1:1 replacement for brown sugar.
ground ginger - Substitute with freshly grated ginger: Freshly grated ginger can provide a more intense and fresher flavor compared to ground ginger.
ground cinnamon - Substitute with nutmeg: Nutmeg can add a warm, spicy flavor similar to cinnamon.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by adding an acid like buttermilk or yogurt to activate it.
butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative and adds a subtle coconut flavor to the crust.
unsulfured molasses - Substitute with honey: Honey can add a similar sweetness and moisture to the crust.
pumpkin puree - Substitute with butternut squash puree: Butternut squash puree has a similar texture and flavor profile to pumpkin puree.
dark brown sugar - Substitute with maple sugar: Maple sugar can provide a rich, caramel-like sweetness similar to dark brown sugar.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can provide a blend of warm spices like cinnamon, nutmeg, and allspice.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent similar to cornstarch.
ground ginger - Substitute with ground allspice: Ground allspice can add a warm, aromatic flavor similar to ginger.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt in the filling.
ground nutmeg - Substitute with ground cloves: Ground cloves can provide a warm, spicy flavor similar to nutmeg.
ground allspice - Substitute with ground cardamom: Ground cardamom can add a warm, citrusy flavor similar to allspice.
ground cloves - Substitute with ground mace: Ground mace can provide a similar warm, aromatic flavor to cloves.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream.
eggs - Substitute with flax eggs: Flax eggs can be used as a vegan alternative to eggs in the filling.
pure maple syrup - Substitute with honey: Honey can provide a similar sweetness and flavor to maple syrup.
vanilla extract - Substitute with almond extract: Almond extract can add a nutty, sweet flavor to the filling.
brown sugar - Substitute with coconut sugar: Coconut sugar can provide a similar caramel-like sweetness to the crumble.
all purpose flour - Substitute with almond flour: Almond flour can add a nutty flavor and gluten-free option for the crumble.
butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative for the crumble.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can provide a blend of warm spices like cinnamon, nutmeg, and allspice for the crumble.
walnuts - Substitute with pecans: Pecans can provide a similar nutty flavor and crunch to the crumble.
pure maple syrup - Substitute with agave nectar: Agave nectar can provide a similar sweetness and viscosity to maple syrup for the meringue.
extra large egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped into a meringue-like consistency as a vegan egg white substitute.
white sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural alternative to white sugar for the meringue.

How to Beautifully Present Maple-Pumpkin Pie With Walnut Crumble

Elevate the pie crust: Create a decorative pattern on the pie crust using cookie cutters to make it visually appealing and add a touch of elegance to the presentation.
Garnish with edible flowers: Adorn the pie with delicate edible flowers such as pansies or nasturtiums to add a pop of color and a subtle floral aroma, enhancing the overall visual appeal.
Incorporate artistic drizzling: Drizzle maple syrup in an artistic manner on the plate to add a touch of sophistication and create a visually stunning presentation.
Utilize gold leaf accents: Add a touch of luxury by incorporating delicate gold leaf accents on the plate to create a sense of opulence and elevate the overall presentation.
Emphasize precision in plating: Pay attention to the placement of each component, ensuring that the pie, crumble, and meringue are meticulously arranged to create a visually striking and balanced presentation.

Essential Tools for Making a Delicious Pumpkin Pie

Large bowl: Used for mixing and combining ingredients for the pie crust and filling.
Pastry cutter: Used to cut the butter into the dry ingredients for the pie crust.
Food processor: Used to make the walnut crumble for the pie topping.
Pie pan: Used to shape and bake the pie crust.
Saucepan: Used to heat and boil the maple syrup for the maple meringue.
Stand mixer: Used to whip the egg whites for the maple meringue.

How To Store and Freeze Maple-Pumpkin Pie With Walnut Crumble

Let the maple-pumpkin pie cool completely to room temperature before storing or freezing. This will take about 2-3 hours.
To store the pie in the refrigerator, cover it tightly with plastic wrap or aluminum foil. It will keep well for up to 4 days.
For longer storage, you can freeze the pie:
- Wrap the cooled pie tightly in a layer of plastic wrap, followed by a layer of aluminum foil. This double layer will help prevent freezer burn.
- Label the wrapped pie with the date and contents.
- Place the pie in the freezer, where it will keep for up to 2 months.
To thaw a frozen maple-pumpkin pie:
- Remove the pie from the freezer and let it thaw in the refrigerator overnight. Do not thaw at room temperature, as this can cause the crust to become soggy.
- Once thawed, you can reheat the pie in a 350°F (175°C) oven for about 15-20 minutes, or until warmed through.
If you have leftover walnut crumble, store it separately in an airtight container at room temperature for up to 1 week. You can use it as a topping for yogurt, ice cream, or other desserts.
The maple meringue is best enjoyed immediately, as it can start to weep and lose its texture over time. If you need to store a meringue-topped pie, keep it in the refrigerator and consume within 1-2 days for the best quality.

How To Reheat Leftover Maple-Pumpkin Pie With Walnut Crumble

To reheat leftover maple-pumpkin pie with walnut crumble, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover the edges of the crust with foil to prevent burning. Bake for 15-20 minutes, or until the filling is heated through and the crust is crisp.
For a quicker option, you can reheat individual slices of maple-pumpkin pie in the microwave. Place a slice on a microwave-safe plate and heat for 30-45 seconds, or until warmed to your liking. Be careful not to overheat, as the filling may become too hot and the crust may soften.
If you want to maintain the crispy texture of the walnut crumble topping, you can remove it from the pie before reheating. Reheat the pie as mentioned above, and then sprinkle the walnut crumble on top just before serving.
For a tasty twist, try warming up a slice of maple-pumpkin pie in a skillet with a pat of butter. This will create a deliciously caramelized exterior and a warm, gooey interior. Cook over medium heat for 2-3 minutes on each side, or until heated through.
If you have an air fryer, you can use it to reheat your maple-pumpkin pie. Set the temperature to 350°F (175°C) and place a slice of pie in the basket. Cook for 3-5 minutes, or until the filling is heated through and the crust is crispy.

Random Fact About Maple-Pumpkin Pie With Walnut Crumble

The pumpkin in the maple-pumpkin pie recipe is a great source of fiber, vitamins, and minerals, making it a nutritious addition to the dessert.

Is Making Maple-Pumpkin Pie With Walnut Crumble Economical for Home Cooking?

This maple-pumpkin pie with walnut crumble recipe is moderately cost-effective for a household. The ingredients, such as pumpkin puree, walnuts, and maple syrup, can be found at reasonable prices. The use of seasonal ingredients like pumpkin and maple syrup can also contribute to its cost-effectiveness. The approximate cost for a household of 4 people would be around $20-$25. Overall, this recipe offers a delightful dessert experience, earning a solid 8 out of 10 rating for its taste, presentation, and affordability.

Is This Pumpkin Pie Recipe Healthy or Unhealthy?

The maple-pumpkin pie with walnut crumble recipe is a delightful treat, but it's not the healthiest option due to several factors:

The pie crust contains a significant amount of butter and brown sugar, which are high in saturated fat and added sugars.
The filling is made with heavy cream, eggs, and more brown sugar, further increasing the calorie and fat content.
The walnut crumble topping adds even more sugar and butter to the recipe.
While the recipe does include pumpkin puree, which is a good source of fiber and vitamins, the overall nutritional value is overshadowed by the high amounts of fat and sugar.

To make this recipe healthier, consider the following modifications:

Replace some of the all-purpose flour in the crust with whole wheat flour or almond flour for added fiber and nutrients.
Reduce the amount of brown sugar in the crust and filling, or substitute with a natural sweetener like stevia or monk fruit.
Use low-fat milk or coconut milk instead of heavy cream in the filling to reduce the fat content.
Decrease the amount of butter in the crust and walnut crumble, or replace it with a healthier alternative like coconut oil.
Incorporate more spices like cinnamon, ginger, and nutmeg, which can enhance the flavor without adding extra calories.
Serve smaller portions and pair with a side of fresh fruit or a dollop of Greek yogurt for added nutrients and balance.

Editor's Thoughts on This Delightful Maple-Pumpkin Pie Recipe

This maple-pumpkin pie with walnut crumble recipe is a delightful combination of warm spices, rich maple flavor, and crunchy walnut texture. The gingerbread pie crust adds a lovely depth of flavor, while the maple-pumpkin filling is perfectly balanced with just the right amount of sweetness and spice. The addition of the walnut crumble provides a delightful contrast in texture, and the maple meringue topping adds a beautiful finishing touch. Overall, this recipe is a wonderful twist on a classic pumpkin pie, and it's sure to impress with its delicious flavors and stunning presentation.

Enhance Your Maple-Pumpkin Pie with Walnut Crumble Recipe with These Unique Side Dishes:

Roasted Butternut Squash with Sage Butter: Try roasting butternut squash with a drizzle of sage butter for a flavorful and aromatic side dish that pairs perfectly with the maple-pumpkin pie.

Balsamic Glazed Brussels Sprouts: For a tangy and sweet side dish, consider making balsamic glazed Brussels sprouts to complement the rich flavors of the pie.

Cranberry Orange Quinoa Salad: A refreshing and zesty cranberry orange quinoa salad would provide a light and nutritious contrast to the indulgent maple-pumpkin pie.

Delicious Alternative Recipes Similar to This Pumpkin Pie

Savory Beef Stew: This hearty beef stew is packed with tender chunks of beef, carrots, potatoes, and onions in a rich and flavorful broth. It's the perfect comfort food for a cozy night in.

Citrus Grilled Chicken: Marinated in a zesty blend of citrus juices and herbs, this grilled chicken is bursting with fresh and tangy flavors. It's a light and refreshing dish that's perfect for a summer barbecue.

Berry Cobbler with Vanilla Ice Cream: This warm and gooey berry cobbler is topped with a scoop of creamy vanilla ice cream for the ultimate indulgent dessert. The sweet and tart berries pair perfectly with the cool and smooth ice cream.

Appetizers and Main Courses That Complement Maple-Pumpkin Pie With Walnut Crumble

Appetizers:

Spinach and Artichoke Dip: Create a creamy and indulgent dip that combines the earthy flavors of spinach and the tangy taste of artichokes. Serve it with crispy tortilla chips or warm bread for a comforting and satisfying appetizer.

Stuffed Mushrooms: Prepare savory and flavorful stuffed mushrooms filled with a delicious mixture of herbs, cheese, and breadcrumbs. These bite-sized appetizers are perfect for entertaining and will impress your guests with their elegant presentation.

Main Courses:

Grilled Salmon: Create a succulent and flavorful dish by marinating the salmon in a zesty lemon and herb mixture before grilling it to perfection. Serve it with a side of roasted vegetables for a well-rounded and satisfying meal.

Stuffed Bell Peppers: Elevate your dinner with these delicious stuffed bell peppers filled with a savory mixture of ground meat, rice, and aromatic spices. Top them off with melted cheese for a comforting and hearty main course.

Why trust this Maple-Pumpkin Pie with Walnut Crumble Recipe:

This recipe guarantees a delightful maple-pumpkin pie experience, featuring a harmonious blend of gingerbread crust, luscious maple-pumpkin filling, and a delectable walnut crumble. The use of pure maple syrup and pumpkin puree ensures rich, authentic flavors. The meticulous instructions and precise measurements promise a flawless outcome, while the addition of maple meringue provides a delightful finishing touch. Trust in the expertise and passion behind this recipe for a truly exceptional dessert that will captivate your taste buds.

Want to share your experience making this Maple-Pumpkin Pie with Walnut Crumble or discuss variations on the recipe? Head over to our Baking and Desserts forum section to join the conversation!

FAQ:

Can I use store-bought pie crust instead of making the gingerbread pie crust from scratch?

Yes, you can use store-bought pie crust if you prefer. Just make sure it's a deep-dish pie crust to accommodate the filling.

Can I substitute the walnuts in the crumble with a different nut?

Absolutely! You can substitute the walnuts with pecans, almonds, or any other nut of your choice.

Can I make the pie ahead of time and refrigerate it before serving?

Yes, you can make the pie ahead of time and refrigerate it. It's actually best to let it chill for a few hours before serving to allow the flavors to meld together.

Can I use a different type of syrup instead of maple syrup for the filling?

While maple syrup adds a unique flavor, you can use other syrups like honey or agave as a substitute.

Can I omit the meringue topping if I'm not a fan of meringue?

Of course! If you're not a fan of meringue, you can simply omit it or top the pie with whipped cream instead.