This is a great variation on a classic pumpkin pie. In lieu of all the sugar, I switched part of it for maple syrup. Let me tell you, the taste is incredible. Then, add in the tartness of the pomegranate molasses and you have a killer combo. You have got to try this recipe!
When making pies, I always roll my dough first, get it in the pan and refrigerate while I am making the filling.
If you are making your pie in a pan like I did, it is simple to do. Roll it our large enough to fill you pan and the sides. Then simply press it against the top edge to cut it off.
Now, you can either use canned pumpkin, or you can roast your own. Although it is one more step, and sometimes you just don’t have time, or even desire, it does taste really good!
Start by cutting your pumpkins in half and scoop out all the seeds. Place upside down on a lined parchment sheet.
Bake at 400 degrees until tender,but not mushy.
Scoop out pumpkin insides.
Mix pumpkin and relatively smooth.
I didn’t have enough of my own roasted pumpkins, so I had to add in about 1/2 cup of the canned pumpkin.
You have a few options for the milk. I prefer evaporated milk, but you can also use coconut milk if you are looking for a dairy free option.
Pumpkin pie is so simple. All you do is throw all ingredients together.
I like to mix the eggs in a separate bowl first.
Mix until fairly smooth.
Pour into prepared pie shell. If you are feeling extra, like I was, cut a few leaves with the leftover pie dough and place carefully on top.
Now, I always let my pie cool overnight before digging into it. It cuts so much better, and I only like it cool. If you prefer it warm, dig in the day of!
Now, start the pomegranate molasses. I used POM pomegranate juice, but you can easily make your own, instructions below.
Add all ingredients to heavy bottom pan and cook over medium heat. Make sure and stir occasionally, you don’t want the sugar to burn on the bottom.
After it has been cooking for about 40 minutes or so, you will notice will have reduced and started to thicken.
Reduce heat and continue to cook.
Once it is thick enough to leave a decent coating on the back of a spoon, it’s done. It should look like it the photo below. It will not be as thick as molasses at this point, but once it cools, it will thicken to just about like molasses.
Here is a photo of the molasses after it has thickened, isn’t it beautiful!!
I sliced the pumpkin pie in 2 sections per plate. Unfortunately, I am not very good at getting things even. You’ll notice below!
We love our pie served with whipping cream or ice cream. You can eat it how you choose!
Then drizzle with the pomegranate molasses. It is such a great combo, the pumpkin and pomegranate molasses.
I know, it’s 2 pour shots. I just couldn’t choose which one to show, so I added both.
The next plates, I did a little plating. I drizzled them with the pomegranate molasses, the placed the pumpkin pie then last the ice cream.
Look at the 2 different sizes of pie on the plate. (because of course one piece is not enough) Consistency in size is not one of my strengths. 🙂
- 2 cups pomegranate juice I bought mine, I used POM. It's an easy juice to find. You could also make your own. Remove the pomegranate seeds, throw them in a blender and strain them out.
- 1/3 cup sugar
- 1/4 cup fresh lemon juice
- Add all ingredients to heavy bottom pan. Bring to a boil over medium heat. Allow to boil, stirring occasionally for about 40 minutes. The sauce will have reduced at this point. It should also be thickened slightly. You don't want it to get to the thickness of molasses while it is cooking. It will thicken after it cools. It should barely coat the back of the spoon. After 40 minutes, make sure and keep an eye on it, it will burn quickly (ask me how I know). Reduce heat and continue to cook until it will coat the back of your spoon. Cool for a few minutes, then pour into container. I poured it with a small container, then stored the remaining in small mason jar. Our molasses didn't last long enough to worry about spoiling, I just left it at room temp on the countertop. I guess if you are not going to use it fairly quickly, you could refrigerate.
Maple Pumpkin Pie
- 2 1/2 cups canned or roasted pumpkin I will give instructions below on how to roast your own.
- 3 eggs, beaten lightly
- 1/3 cup maple syrup
- 1/3 cup dark brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- Preheat oven to 350 degrees. Roll out pie dough of choice to size of pan. I used a rectangular pan, use your pan of choice. Spray pan to prep. Place dough in pan. shape edging as you choose. The nice thing about baking it in a tart pan, like I did, is you don't have to worry about edging! Place in fridge to chill while you prep the filling. Next, the filling is so simple to throw together. Put everything in a bowl and mix until it is all combined. Pour filling into chilled pie crust. I went all Martha Stewart and cut some leaves to add to my pie. This is not necessary, but looks pretty cool.Bake for 45-55 minutes until the filling is set. If you shake the pan lightly (very lightly), it should have a jiggle, it should look set. Allow to cool. I actually like mine chilled, so I prefer to make it the day before I plan on using it. Now, sit back and enjoy. You deserve it!
Roasting your own pumpkin
- This is really simple, but does take time and an extra step. I love the flavor, so I generally make the time. Preheat your oven to 400 degrees.Line a baking sheet with parchment. Cut pumpkin in half lengthwise. Scoop out all seeds and strings. This part always grosses me out. Place pumpkin halves cut side down on baking sheet. Bake until pumpkins are tender. Remove from oven and allow to cool enough to handle. When it has cooled, scoop out pumpkin and mash with a fork. Then, use as you would like!
Pate Brisee- all white flour
- 2 1/2 cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
Partial Wheat Pie Dough
- 1 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- 1/3 cup water, plus extra if needed
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Gluten Free Pie Dough
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.