Pumpkin Maple Cream Pie

This is just like a traditional pumpkin pie but with a twist! It’s so much fun to make, I mean look at those layers! I did an amaretto cookie crust, spiced pumpkin pastry cream and then topped with a sour cream spiked whipped cream with maple syrup. There are also a couple ways if you need to make this ahead of time. Make the pastry cream and keep it covered in the fridge for up to three days before. Whisk it good before pouring into the crust and then top with the whipped cream. Once all assembled it will last for about 4-5 days covered.

Ingredients

Pumpkin pastry cream

• 1 3/4 cups whole milk
• 3/4 cup pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup cornstarch
• 6 egg yolks
• pinch of salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 3 tbsp. unsalted butter, softened at room temperature
• 1 tsp. vanilla extract

Amaretto Cookie Crust

• 1 bag (7 oz) amaretto cookies
• 6 tbsp. unsalted butter, melted

Maple Sour Cream– Whipped Cream

• 1/3 cup sour cream, room temperature
• 6 oz cream cheese, room temperature
• 1/2 cup pure maple syrup
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp. vanilla extract

Directions

Starting with the pumpkin pastry cream; whisk together the pumpkin puree and the milk in a medium sauce pan. Heat it just enough so it starts to steam. Then in a heat proof bowl combine the brown sugar, corn starch, egg yolks, spices. Whisking all until smooth. Then when the pumpkin milk is heated temper it into the egg yolks. Trying not to scramble the eggs. So pour just a splash into the egg mixture and whisk. Then another splash and whisk again, continuing until you have poured in about 3/4 of the milk. So the sugar egg mixture will now be the same temperature as the pumpkin milk. Pour the mixture back into the medium sauce pan. Set over medium-low heat and whisk for about 5-6 minutes until it is thick like a pudding. Make sure to scrape the sides and bottom. Remove from the heat and add in the vanilla and butter. Continue whisking until it’s really smooth. Then gently pour the mixture through a fine mesh strainer into another bowl cover directly with plastic wrap and place in the fridge until completely cool.

Meanwhile preheat the oven to 350 degrees.

Make the amaretto crust, pour the amaretto cookies into a food processor with the metal blade attachment. Crush them up until a fine sand mixture then gently pour in the melted butter. Using a rubber spatula to make sure everything is incorporated and evenly mixed. Press the crust into the bottom of a spring form pan. Bake for about 12 minutes just until it’s crisped and browned. Set aside and let cool completely. Freeze for about 20-30 minutes before assembling the pie.

To make the maple sour cream-whipped cream; start with a stand mixer with the whisk attachment. Whip together the sour cream, cream cheese and maple syrup until it’s all really smooth and there’s no lumps, making sure to scrape the sides. Then with the motor running gently pour in the heavy cream, and let that all mix together. Let it run until it is all light and fluffy. Then mix in the powdered sugar and vanilla extract continue until it’s really smooth and soft peaks have formed

To assemble pour the pumpkin pastry cream over the crust and spread evenly, then spoon the whipped cream on top. Chill in the fridge for at least an hour. Then when you’re ready to serve it run a knife around the edge and remove the outside edge of the pan to reveal. Slice and enjoy!