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Pumpkin and Maple Cream Pie

Recipe By: Andy Hilton
Year Submitted: 2015
Winner First Place

Ingredients

Crust
1 1/4 cups all purpose flour

1/4 cup butter
1/4 cup shortening
½ tablespoon sugar
¼ teaspoon baking powder
4 to 5 tablespoons ice cold water

Filling 1
1 ¼ cup heavy whipping cream
4.5 oz white chocolate chips
1 ½ (8oz) packages cream cheese
½ cup sugar
1/8 cup Maple syrup

Filling 2
1/3 cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 large egg
½ of a 15 oz. can pumpkin
½ of a 14 oz, can sweetened condensed milk

Directions

Crust
For the crust: Preheat the oven to 350. Whisk together the dry ingredients in a bowl. Place cold Butter and cold shortening on top of the flour mixture. Cut in with a pastry blender until the Butter and Shortening are the size of small peas. Sprinkle with 4 tbs of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Form a ball with the dough, wrap in plastic and place in the refrigerator for 30 min.

Filling 1
For filling 1: Using a heavy sauce pan bring ¼ cup of heavy cream to a simmer, remove from heat. Add the White Chocolate and gently stir until smooth and creamy. Beat Cream Cheese and sugar with a stand mixer until smooth. Scrape the walls and beater, beat again for another minute. Mix in Chocolate mixture, mix for a minute, add Maple Syrup and mix for a minute. Whip 1 cup Heavy Cream to stiff peaks, fold in Cream Cheese mixture to the whipped cream. Fill crust ½ full with Maple cream. Gently cover with plastic and freeze overnight.

Filling 2
For filling 2: Mix sugar, cinnamon, salt, ginger, cloves in small bowl and set aside. Beat egg in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in the sweetened condensed milk.
Pour into pie shell over the frozen cream. Bake in preheated oven bake for 40 €“ 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with sweetened whipped cream (optional), keep refrigerated until ready to serve.

Optional
1 can Comstock/Wilderness Apple Pie Filling
For the Optional Toppping: To add an extra creativity and flavor to this pie you can top with 1 can of Comstock/Wilderness Apple Pie Filling before topping with whipped Cream.