A Muskoka Twist To A Seasonal Favourite
Here’s a Pure Muskoka-inspired pumpkin pie recipe that incorporates local flavors and ingredients to give it a uniquely Muskoka twist.
Muskoka Maple Pumpkin Pie
Ingredients for the Crust:
- 1 ½ cups graham cracker crumbs (you can use gluten-free if needed)
- ¼ cup Muskoka maple syrup (pure, local if possible)
- ½ cup unsalted butter, melted
- Pinch of sea salt
- Ingredients for the Filling:
- 2 cups pumpkin puree (canned or fresh)
- ¾ cup Muskoka maple syrup
- ½ cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups heavy cream (or evaporated milk for a lighter option)
Topping:
- 1 cup heavy cream (for whipped cream)
- 2 tablespoons Muskoka maple syrup
- A sprinkle of cinnamon (for dusting)
Instructions:
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted butter, maple syrup, and sea salt until well combined.
- Press the mixture into a 9-inch pie dish, making sure it's evenly distributed along the bottom and sides.
- Bake for 8-10 minutes or until slightly golden. Let it cool while you prepare the filling.
Prepare the Filling:
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, and brown sugar until smooth.
- Add the cinnamon, ginger, nutmeg, cloves, and salt to the mixture, stirring to combine.
- In a separate bowl, lightly beat the eggs, then stir them into the pumpkin mixture.
- Gradually add the heavy cream, mixing until smooth and fully combined.
Bake the Pie:
- Pour the pumpkin filling into the pre-baked crust.
- Bake the pie at 350°F for 45-55 minutes, or until the centre is set and a knife inserted into the middle comes out clean.
- Let the pie cool on a wire rack for at least 2 hours. You can refrigerate it for a firmer texture.
Whipped Cream Topping:
In a chilled bowl, whisk the heavy cream and maple syrup until soft peaks form.
Dollop the maple whipped cream onto the cooled pie or serve it on the side. Dust with a sprinkle of cinnamon for a finishing touch.
Muskoka Twist:
The addition of Muskoka maple syrup adds a subtle, earthy sweetness that perfectly complements the spices in the pumpkin filling. For extra Muskoka flair, you could add a few crushed Muskoka cranberries to the whipped cream topping or garnish the pie with a drizzle of maple syrup.
This pumpkin pie will evoke those cozy fall Muskoka vibes with every bite!
