maple pumpkin pie and mascarpone maple cream

maple pumpkin pie


For the crust:
  • 500g Lotus (TM) or Graham (TM) cookies
  • 7.5ml (1 ½ tsp) ground cinnamon
  • 100g melted butter

For the filling:

  • 2 eggs
  • 50g (⅓ cup) unbleached all-purpose flour
  • 125-250ml (½-1 cup) maple syrup
  • 125ml (½ cup) 35% cream
  • 500g (about 2 cups) fresh pumpkin purée
  • whipped cream


  1. Preheat the oven to 190 °C with a grill in the middle of the oven. 
  2. To make the crust, place the cookies in a large sealed sandwich bag and use a rolling pin to bash them until they resemble breadcrumbs. Place them in a bowl with the cinnamon, maple syrup and a pinch of salt. Pour in the melted butter and mix well.
  3. Press the crumbs into the base and sides of a 24cm pie tin. Chill for 30 minutes.
  4. To make the filling, whisk in a bowl the eggs, flour and maple syrup until smooth. Add the cream and pumpkin purée. Mix well. Pour the filling into the crust.
  5. Bake for 35 minutes or until the crust is golden. Let cool on a wire rack.
  6. Serve at room temperature. Sprinkle with maple sugar and serve with whipped cream, if desired.
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