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Pumpkin Pie

Sweetened with mostly maple syrup, which pairs so nicely with the pumpkin that makes this pumpkin pie over the top good.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8

Ingredients

For the Pie Crust

  • 2 ½ cups all-purpose flour, plus more for rolling
  • ⅓ cup almond flour
  • 1 teaspoon kosher salt
  • 1 cup chilled unsalted butter, cut into small cubes
  • ⅓ cup cold buttermilk, plus more if needed

For the Pie Filling

  • 1 can pumpkin puree
  • ½ cup heavy whipping cream
  • 3 eggs
  • ⅓ cup real maple syrup
  • 2 tablespoons dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • ⅛ teaspoon pepper

Instructions

  • Preheat the oven to 375o degrees C. Grease an 8-inch pie plate with butter.
  • Place the flour, almond flour, and salt in a large bowl.
  • Add butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles small peas.
  • Pour in the buttermilk and mix with a spatula, drizzling in more buttermilk as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are ok). Turn the dough out onto a floured surface and gently knead until no dry spots remain about 1 minute.
  • Divide the dough in half. Shape each piece into a circular disk. Wrap the dough in plastic wrap. At this point, you can place the dough in the fridge for up to one week or use as directed in your recipe.
  • Fit the pie crust into the prepared pie plate. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and bake until the crust is set, 30 to 35 minutes.
  • Remove pie weights and continue to bake until the crust is golden about 10 minutes. Remove from the oven. Reduce the oven temperature to 160o.
  • To make the pumpkin filling, mix together the pumpkin, heavy cream, eggs, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and pepper in a mixing bowl until combined. Pour the mixture into the baked crust.
  • Transfer the pie to the oven and bake for 50-55 minutes or until the center no longer jiggles.
  • Remove from the oven and let cool, and then place in the fridge to cool completely.
  • When ready to serve, you can top the tart with whipped cream, if desired. Slice and serve!