Perfect Pumpkin Pie

Pumpkin Pie. One of my all-time favorite breakfasts. Ah… er… I mean… desserts. With whipped cream, of course.

Victor actually prefers his pie without cream. I don’t get it. I am of the opinion that the pie is merely a vehicle to bring the whipped cream to the mouth.

But it’s a win-win for me. I get all the whipped cream!

I’ve been making this particular pie for a while. Secret ingredient is a 1/4 cup of maple syrup. It really adds a subtle flavor. I like.

And the pie crust is homemade, of course. This is enough for two crusts.


  • 2 cups flour
  • 1/3 cup pastry/cake flour
  • 2 sticks butter, frozen
  • pinch salt
  • 2 tbsp sugar
  • 1/2 cup ice water

Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.

The filling can be made with a can of pumpkin, but it really is better with fresh.

Pumpkin Pie Filling

  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 2 large eggs
  • 2 cups fresh pumpkin puree (or 1 15 oz can)
  • 1 can (12 fl. oz.) evaporated milk

Preheat oven to 425°. Beat eggs, sugar, maple syrup, and spices in large bowl. Add pumpkin amd mix well. Gradually stir in evaporated milk.

Pour into pie shell. Bake at 425° F. for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Top with whipped cream before serving.

It is so easy to make and so good you may just be tempted to have some for breakfast!