Pumpkin Maple Pie Topped With Roasted Pistachios

Name: Pumpkin Maple Pie Topped With Roasted Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups unbleached all purpose flour; 1/4 teaspoon salt; 85 grams unsalted butter diced, at room temperature; 50 milliliters ice water depending on the strength of the dough; 1 orange zest; 1 tablespoon brown sugar; 1 egg white; 2 eggs; 1 cup maple syrup; 1/2 cup double cream fresh; 1/3 cup unbleached all purpose flour; 1 1/2 cups pumpkin puree; 1 tablespoon ground nutmeg; 1 tablespoon cinnamon; roasted pistachios

Servings: persons

1 1/3 cups unbleached all purpose flour
1/4 teaspoon salt
85 grams unsalted butter diced, at room temperature
50 milliliters ice water depending on the strength of the dough
1 orange zest
1 tablespoon brown sugar
1 egg white
2 eggs
1 cup maple syrup
1/2 cup double cream fresh
1/3 cup unbleached all purpose flour
1 1/2 cups pumpkin puree
1 tablespoon ground nutmeg
1 tablespoon cinnamon
roasted pistachios

1
Preheat oven to 180 degrees Celsius.
2
In a large bowl, mix 1 cup flour and salt. Add the orange zest.
3
Stir butter in the flour to get a grainy texture.
4
Add water gradually. Mix well to moisten the entire mixture.
5
Add water as needed, a spoonful at a time. The mixture should hold.
6
Form a ball of dough.
7
Wrap in plastic film and refrigerate for at least 30 minutes.
8
Roll out the dough on a floured surface. Place the dough in a pie pan and prick with a fork. Set aside.
9
In a bowl, mix the cream and maple syrup together.
10
In another bowl, beat the egg, add 1/3 cup flour, nutmeg, cinnamon, maple mixture, and pumpkin puree.
11
Pour the filling into the pie crust. Brush egg white on the edges of the dough and sprinkle with a little sugar. Arrange a handful of roasted pistachios on top.
12
Bake for about 30-40 minutes or until pastry is golden.
13
Store in the refrigerator.
14
Remove from refrigerator one hour before serving.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/3 cups unbleached all purpose flour, 1/4 teaspoon salt, 85 grams unsalted butter diced, at room temperature, 50 milliliters ice water depending on the strength of the dough, and more.

Yes, Pumpkin Maple Pie Topped With Roasted Pistachios falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!