Maple Pumpkin Pie with Painted Birch Tree Crust
For this pumpkin-loving state, I had to make something truly special. My friend Heather runs Middle Branch Farm in New Boston, and once sent me the best maple syrup I have ever had, so I knew I had to infuse the pumpkin pie with a little bit of that maple flavor.
Equipment
- X-Acto knife to cut birch tree design (see template above)
- Instant espresso (for painting details)
- Paintbrush
Ingredients
For crust:
- All-Butter Crust-Double (see above), one for bottom of pie, rolled out, fit into a 10-inch pie pan, and crimped, one for birch tree crust design
For filling:
- 1 cup maple syrup
- 1 (15-ounce) can (1-7/8 cups) pumpkin (preferably Libby’s brand)
- 1 cup heavy whipping cream
- 2/3 cup whole milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Instructions
Make the Filling:
- In a medium saucepan over medium heat, gently bring the maple syrup to a boil. Turn the heat off and let the maple syrup cool slightly. In a large mixing bowl, whisk the cooled maple syrup, pumpkin, cream, milk, eggs, cinnamon, ginger, and salt. Set aside until ready to fill the pie.
Assemble And Bake the Pie:
- Preheat the oven to 375°F. Place the prepared crust on a baking sheet and pour the filling into the crust. Bake on the center rack for 1 hour, until the filling is set but has a slight jiggle. Cool completely.
Make the Birch Tree Decorations:
- While the pie is cooling, use the birch tree template to cut trees out of rolled-out top crust. Place the cut-out trees onto a flour-dusted baking sheet. Mix 2 teaspoons ground instant espresso with 1 tablespoon water and use a clean paintbrush to paint on birch tree details. Freeze the finished trees for 20 minutes. Bake in the 375°F oven, rotating 180 degrees halfway through, for 20 to 30 minutes, until golden brown.
Finish the Pie:
- Place the birch trees on the cooled pie. Enjoy with whipped cream and a view of the White Mountains!
Notes
Recipe reprinted with permission from 50 Pies, 50 States by Stacey Mei Yan Fong (Voracious, an imprint of Little, Brown and Company, 2023). Photography by Alanna Hale. Food Styling by Caitlin Haught Brown.