American Pie Council

2019 Amateur Entry


Maple Kissed Pumpkin Pie

3 cups flour
1 Tbsp. vinegar
1 tsp. salt
1/3 cup ice water
1 ¼ cups Crisco shortening
1 large egg

In a large bowl combine the flour and salt. Cut in shortening. In a separate bowl beat the egg and add water and vinegar. Gradually add to flour mixture until dough comes together. Divide into thirds. Refrigerate at least 1 hr. Roll out 1 disk to fit a 9- inch pie dish. Refrigerate while preparing filling.


1 15 oz can pumpkin puree
2 large eggs
1 (14 oz.) can maple-flavored sweetened condensed milk
2 tsp. pumpkin pie spice
1 tsp. vanilla extract

Blend together the pumpkin puree and eggs. Whisk in the sweetened condensed milk, pumpkin pie spice and vanilla extract. Pour into prepared crust. Bake until filing is set. Cool completely before decorating.

1 ½ cups heavy whipped cream
2 Tbsp. pure maple syrup

1 cup chopped walnuts
¼ cup pure maple syrup

Place walnuts in skillet and pour maple syrup over top. Cook over medium heat until bubbling, approximately 5 minutes, occasionally stirring. When syrup is sticking to walnuts and there is not much liquid left, remove from heat. Quickly place on parchment paper to harden and cool; set aside.

Whip the cream with the 2 tablespoons of maple syrup until stiff peaks. Place about ½ cup of the carmelized walnuts in center of pie and decorate edge with the sweetened whipped cream.

Category – Pumpkin
Patricia Lapiezo