Take the classic pumpkin pie to the next level with our Maple-Cinnamon Pumpkin Pie recipe. Our homemade Deep-Dish Pie recipe is combined with our easy cinnamon pumpkin pie recipe and topped off with our delicious homemade maple whipped cream.
Preheat oven to 375 degrees F. Prepare Pastry for Deep-Dish Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 13-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch deep-dish pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high to keep filling from bubbling over. Do not prick pastry.
For filling, in a large bowl combine pumpkin, sugar, maple syrup, cinnamon, and salt. Add eggs; beat lightly with a fork until combined. Gradually stir in milk until combined.
Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes; remove foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean.
Cool on a wire rack for 1 to 2 hours. Serve cooled pie, or cover and chill until serving time. If desired, top with Maple Whipped Cream.
Maple Whipped Cream
In a medium bowl combine whipping cream and maple syrup. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
Pastry for Deep-Dish Pie
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time, until all of the flour mixture is moistened. Shape into a ball.