Spiced pumpkin pie with maple crème

Mum just loves a pumpkin pie and she’s always experimenting with them. This is her best yet! Served cool with silky maple crème, this luscious pie is everything you could desire in a winter dessert.

By Nici Wickes
  • 1 hr preparation
  • 40 mins cooking plus cooling
  • Serves 6 - 8
  • Print


  • 600 g raw pumpkin, skin on and deseeded
  • 220 g sour cream
  • 1/3 cup brown sugar
  • 2 tbsp maple syrup
  • 3 eggs
  • 2 tsp cinnamon
  • 1 tsp each ginger and cardamom
  • Zest of 1 orange
  • Pinch of sea salt
  • 200 g gingernuts and/or round wine biscuits, crumbed
  • 2 tsp ground ginger
  • 1 tbsp caster sugar
  • 120 g butter, melted
Maple crème
  • 100 g crème fraîche
  • 75 g cream cheese
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon


  • 1
    Preheat oven to 180°C fan bake. Line a tray with baking paper. Grease a 23cm high-sided tart tin.
  • 2
    Arrange the pumpkin, skin-side up, on the tray and bake until soft – about 40-50 minutes. Scoop out the flesh, discarding the skin, and leave to cool, allowing the steam to escape. Puree until smooth. It ought to yield about 1½ to 2 cups.
  • 3
    While the pumpkin bakes, make the crust by combining the biscuit crumbs with ginger, sugar and melted butter. Press evenly into the tart tin, pushing the biscuit mix up the sides and over the base. Chill.
  • 4
    In a bowl, mix the pumpkin with the other filling ingredients until smooth. Pour into the chilled crust and smooth the top. Bake until the filling sets – about 35-40 minutes.
  • 5
    To make the crème, mix the ingredients together in a bowl.
  • 6
    Allow the pie to cool, then top with the maple crème.


Always place a tray under this pie as some of the butter can leak out of the base while cooking, spoiling a clean oven!

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