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Maple Pumpkin Pie with Leaf Lattice

Pumpkin pie is infused with a delicious maple flavor and topped with a leaf-lattice piecrust. You will need a 2-inch leaf cutter for this recipe. The leaf crust is very delicate, so take extra care when placing it on top of the pie.

  • yield: Makes one 9-inch pie
Photography: Matthew Hranek

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Ingredients

  • Pate Brisee
  • 3 large eggs plus 1 large egg yolk
  • 3/4 cup plus 1 tablespoon heavy cream
  • 1/2 cup packed dark-brown sugar
  • 1 1/2 tablespoons all-purpose flour, plus more for dusting
  • 1 teaspoon coarse salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract

Directions

  1. Step 1

    On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch pie plate. Trim edges flush with rim. Refrigerate for 1 hour.

  2. Step 2

    Preheat oven to 375 degrees. Cut a 13-inch round of parchment, and place on top of chilled piecrust. Fill with pie weights or dried beans. Freeze for 10 minutes.

  3. Step 3

    Bake piecrust for 10 minutes. Remove weights and parchment, and continue to bake until barely golden brown, about 5 minutes. Let cool on a wire rack.

  4. Step 4

    On a piece of lightly floured parchment, roll out remaining disk of dough to 1/8 inch thick. Transfer parchment with dough to an inverted baking sheet (this will make it easier to slide it onto pie). Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the leaf lattice to fit the pie). Using a 2-inch leaf cutter, cut a pattern out of the round, spacing leaves 1 inch apart and leaving a 1/2-inch border around edge. Transfer leaves to a parchment-lined baking sheet. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Place in refrigerator while you etch the leaves.

  5. Step 5

    Using a paring knife, etch veins in each leaf. To make egg wash, whisk together egg yolk and 1 tablespoon cream. in a small bowl. Remove leaf lattice from refrigerator, and lightly brush with egg wash. Arrange leaves around edge of lattice, making sure they do not extend over edge or they will brown too quickly. Refrigerate for 20 minutes.

  6. Step 6

    Bake lattice on inverted baking sheet until golden, 20 to 25 minutes. The thin spaces between the leaves will brown before the rest of the crust; tent with foil if crust browns too quickly. Let cool.

  7. Step 7

    Reduce oven to 350. Combine sugar, flour, salt, and spices. In a large bowl, whisk together pumpkin, maple syrup, vanilla, eggs, and remaining 3/4 cup cream. Whisk in flour mixture.

  8. Step 8

    Place partially baked piecrust on a rimmed baking sheet. Pour filling into crust. Bake until slightly puffed and almost set (it should jiggle slightly when shaken gently), 35 to 40 minutes. Remove pie from oven. Using one or two large spatulas, place leaf lattice onto pie. Center it carefully; once lattice has been placed, it cannot be adjusted without smearing the filling. Bake until all but the center of the pie is set, 7 to 10 minutes. Cool completely on a wire rack.

Source
Martha Stewart Living, November 2007

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Reviews (7)

  • Lisa Mi rabile 27 Nov, 2013

    My lattice center cracked transitioning to top the pie. I followed everything exactly. The leaf crust edge didn't, so I am currently re-baking a lattice to then put on top. Hopefully this time (I made it even more thick) it won't crack. Other than that, it smells delicious and looks beautiful!

  • netonanny 19 Dec, 2008

    I LOVED this one! As well as everyone else at Thanksgiving dinner! I will be making it again for Christmas but the only thing is I'm leaving off the top crust - though it was BEAUTIFUL it was actually too much crust for the maple pumpkin pie. The maple in the pie was perfect - it is important to use good quality 100% maple (not just syrup!).

  • lwatt19 23 Nov, 2008

    I made this pie last thanksgiving. I did not take the time to do the fancy crust, but since so many people in my family dislike traditional pumpkin pie, I thought the filling sounded good. I was right, even traditional pumpkin pie haters liked it. The maple syrup REALLY added a wonderful flavor to the pumpkin. I will be making this again this year too :)

  • Cigancica 23 Nov, 2007

    I used leaf cutters from Williams Sonoma. They worked just fine. The crust was great, however I was not so crazy about the filling. My guests used the word 'different' a lot to describe how it tasted, which is not good. I would make the crust again, however with a different filling.

  • Larva 20 Nov, 2007

    I adore this beautiful pie crust, and of course the pumpkin pie has always been my favorite. Now with so many of my family and friends diagnosed with celiac diease so there a meal or grain, even a nut flour that i can use to make this crust? I would love to try it out before the holidays? Thank you such for this site. Larva

  • BrennaWiles 16 Nov, 2007

    I found my leaf cutters at Williams Sonoma online.

  • IMAMARTHANUT 13 Nov, 2007

    I love this idea, but I don't know where to find a leaf cutout like this.