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Pumpkin Maple Custard Pie

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“This airy festive Pumpkin pie, with a light and whipped texture, is so rich on its own, you won't need a topping.”
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Ingredients Nutrition


  1. Pre-heat oven to 350 F.
  2. Mush together two pie crusts in a deep pie dish and pre-bake the crust using dried beans to weight it down, cover the top with foil and bake for 20 min, but keep checking. You want it to be cooked to semi-firm.
  3. Separate the egg yolks from the whites in two separate bowls.
  4. Set aside the whites, and put the egg yolks and the rest of the ingredients, except the Cinnamon sticks and sugar, in a bowl and mix to incorporate.
  5. In the bowl with the egg whites, add the sugar, then use an electric mixer to beat the egg whites until they form soft peaks. You don't want it to be a full meringue, just soft and creamy.
  6. Gently fold in the beaten (sugared) egg whites into the other (maple/pumpkin) mixture using a rubber spatula and swirling it around till reasonably incorporated. Pour everything into the pre-baked pie crust and bake at 375 for 30 min, keeping the top covered with foil. Keep checking the pie with a toothpick that comes out clean---which means it's done.
  7. Once the pie has cooled, decorate the top, and cover any hot spots with the Cinnamon sticks.

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