I can guarantee that you have never tasted a pumpkin pie quite like this one before. My Maple Pumpkin Pie is special not only because it is made with maple syrup, but also because it is made with a famous French heirloom pumpkin called Galeux d’Eysines. This pumpkin is sweet and custardy which is perfect for making pumpkin pie. It is the perfect dessert to share with friends and family while Galeux d’Eysines pumpkins are in season this fall.
Recipe developed in collaboration with GARDENWORKS.
Why Galeux d’Eysines Pumpkin Makes an Incredible Pie
If you have never seen a Galeux d’Eysines pumpkin before, you will probably remember it when you do. This French heirloom pumpkin has a distinctive pale pink skin covered in brown, peanut-shaped warts, making it one of the most unusual pumpkins you will find this season.
Some may think the brown warts are ugly, however, to a cook, the more warts the better! These brown growths are actually sugars that have crystallized through the skin as the pumpkin matures. So the more warty the pumpkin, the sweeter it will be!
While Galeux d’Eysines makes a beautiful addition to your fall decorating, it is also an excellent cooking pumpkin. Once roasted, the flesh becomes sweet and custardy, with a soft texture that is ideal for making pumpkin puree.
That texture is especially important when making pumpkin pie, since unlike a watery pumpkin puree, the custardy flesh of Galeux d’Eysines creates a rich, smooth filling without adding too much excess moisture. It makes a pumpkin pie that is creamy and flavourful, with plenty of pumpkin flavour in every bite.
Maple Pumpkin Pie Filling
The filling for this pumpkin pie is very simple, allowing the flavour and texture of the Galeux d’Eysines pumpkin to shine. The star ingredients are Galeux d’Eysines pumpkin puree and pure maple syrup. Rather than using granulated sugar, maple syrup adds a subtle caramel-like sweetness that pairs beautifully with the naturally sweet pumpkin.
The filling is rounded out with eggs, brown sugar, heavy cream, a little flour, pumpkin spice and sea salt. Once whisked together, everything goes straight into the blind-baked pie crust before being baked until the filling is just set with a slight wobble in the centre. That little wobble is important as it means the filling will continue to set as the pie cools while staying wonderfully creamy.
Make-Ahead Tips for Pumpkin Pie
Pumpkin pie is actually a great dessert to prepare in stages, which makes this recipe especially convenient if you are making it for Thanksgiving or another fall gathering. You can prepare nearly every component ahead of time, leaving just the final assembly and baking for the day you plan to serve it.
- Make the pumpkin puree 3 to 4 days ahead. Once roasted, pureed and strained, the Galeux d’Eysines pumpkin puree can be stored in an airtight container in the refrigerator for up to 3 to 4 days. You can also freeze any extra puree for longer storage.
- Make the pie dough 1 to 2 days ahead. Preparing the dough in advance gives the gluten time to relax, which helps prevent the crust from shrinking when it bakes.
- Roll and shape the crust the day before. Once the dough is rolled out, shaped, and the edges are crimped in your pie plate, keep it covered and refrigerated for up to one day before blind baking. Starting with a thoroughly chilled crust helps it hold its shape in the oven.
- Make the filling and bake when you are ready. Once the puree, dough and filling are prepared, the final assembly is quick and easy. This makes it much easier to get a beautiful homemade pumpkin pie on the table without doing everything at once.
What to Do with Leftover Pumpkin Puree
If your Galeux d’Eysines pumpkin produces more puree than you need for the pie, don’t let it go to waste! Store the extra puree in an airtight container in the refrigerator for 3 to 4 days, or portion it into freezer-safe containers and freeze for longer storage.
Leftover pumpkin puree is also delicious stirred into soups, pasta sauces, oatmeal or muffins for an extra taste of fall.
Pumpkin substitutions
Galeux d’Eysines is a special fall pumpkin with a naturally limited growing season, but there are several other varieties that work beautifully in this recipe. Each brings its own character but still deliver the sweet, creamy texture you want in a pumpkin pie.
- Winter Luxury pumpkin: With its beautiful light-brown netted skin and velvety-smooth flesh when roasted, Winter Luxury is an excellent choice for this recipe and my top recommended alternative to Galeux d’Eysines.
- Pumpkin Pie pumpkin: A classic choice for a reason, this variety has naturally sweet, creamy flesh that makes it especially well suited to pumpkin pie.
Find Galeux d’Eysines Pumpkin at GARDENWORKS
Ready to make a pumpkin pie unlike any you have had before? Look for Galeux d’Eysines pumpkins at GARDENWORKS this fall! Just look for a pumpkin with pale pink to blush-coloured skin and those unmistakable brown peanut-shaped warts. It is one of those pumpkins that is almost too beautiful (and unusual!) to pass up.
And the best part? You can enjoy it as both décor and food. Display your Galeux d’Eysines pumpkin as part of your autumn decorating, then bring it into the kitchen and transform it into this rich and delicious Maple Pumpkin Pie.
Visit a GARDENWORKS location in the Lower Mainland or on Vancouver Island this fall to find this beautiful French heirloom pumpkin and discover just how delicious it can be!
Get the Recipe: Maple Pumpkin Pie with Galeux d’Eysines Pumpkin
Maple Pumpkin Pie with Galeux d’Eysines Pumpkin
Ingredients
For the Pumpkin Puree:
- 1 small Galeux d’Eysines pumpkin 1 ½ cups cooked pumpkin
For the Crust and Filling:
- 1 pie crust pastry for a 9-inch pie
- 1 ½ cups pumpkin puree from recipe above
- 3 eggs
- ¼ cup brown sugar lightly packed
- 1 cup maple syrup dark amber
- ½ cup heavy cream 35%
- 3 tablespoons all-purpose flour
- 1 tablespoon pumpkin spice
- ¼ teaspoon sea salt
For the Egg Wash:
- 1 large egg
- 1 tablespoon heavy cream 35%
Instructions
Make the Pumpkin Puree:
- Preheat the oven to 400 degrees F.
- Use a sharp knife to carefully cut the Galeux d’Eysines pumpkin in half and remove the stem. Use a spoon to remove the seeds.
- Place both pumpkin halves cut side down on a large baking tray and carefully pierce several times with a sharp knife. This will allow some moisture to escape as it roasts.
- Bake in the centre of the oven for 45 to 60 minutes, or until fork tender. The total roasting time will vary depending on the size of the pumpkin, so check after 45 minutes. Once cooked, remove the pumpkin from the oven, flip the pumpkin halves cut side up, and let cool for 20 minutes.
- Set a colander or strainer over a large bowl and line with two layers of cheesecloth. Set aside.
- Next, carefully remove the skin and add the remaining flesh to a food processor. Process for about 1 minute until a smooth puree forms. You may have to do this in batches depending on the size of the pumpkin you are using or the size of your food processor.
- Once pureed, pour the puree into the cheesecloth-lined colander. Cover the top loosely with the excess cheesecloth and let the puree drain for 1 to 2 hours at room temperature, or in the refrigerator overnight. You can speed up this process slightly by squeezing it in the cheesecloth or pressing it down to remove the liquid faster. This process removes the excess moisture from the pumpkin so that the puree is thick and not watery– which is exactly what we want for the pumpkin pie.
- Once strained, measure out 1 ½ cups of pumpkin puree for the pumpkin pie and place in a large mixing bowl. You can reserve the rest of the pumpkin puree in an airtight container in the refrigerator for 3 to 4 days, or freeze for longer storage.
Blind Bake the Pie Crust:
- Make your pie crust using your desired recipe, roll it out on a lightly floured surface to a thickness of 3-millimetres, and place in a 9-inch glass pie plate. Crimp and trim the edges of the crust as desired. Place in the freezer to chill for 20 minutes. *You can also use a store-bought high-quality pie crust for this recipe as well. If using, blind bake directly from frozen.
- Preheat the oven to 425 degrees F and adjust the baking rack to the lowest position in the oven.
- Once the pie dough has chilled, remove it from the freezer and line it with parchment paper. Ensure that the parchment paper overhangs the edges of the pie crust by 1 inch or so. Fill with pie weights or dried beans or rice. Use your hands to gently press the weights down and fit them into the edges of the crust.
- Bake on the lowest rack of the oven for 15 minutes. Then remove from the oven, carefully lift the parchment paper to remove the paper and pie weights, then return to the bottom rack of the oven and bake for 10 to 12 minutes, or until the crust is a light golden brown. Remove from the oven and let cool slightly while you make the pumpkin pie filling.
To Make the Pumpkin Pie Filling:
- Add the eggs, brown sugar, maple syrup, and cream to the mixing bowl with the pumpkin puree and whisk to combine. Then add the flour, pumpkin spice, and sea salt and whisk to combine again.
- Pour the pumpkin pie filling into the blind baked crust.
To Bake the Pumpkin Pie:
- Cover the edges of the pie crust with a pie shield (or create a ring with aluminum foil). This will protect the crust from overcooking.
- Carefully transfer the pie to the oven and bake on the bottom rack for 10 minutes. After 10 minutes, reduce the heat to 350 degrees F and bake for 20 minutes. After 20 minutes, rotate the pie so that it cooks evenly, then cook for another 20 to 25 minutes on the lowest rack. Continue to bake until the pumpkin pie filling is just set and there is still a slight wobble in the middle.
- Remove the pie from the oven, transfer the pie in its dish to a wire rack, and let cool for 2 hours at room temperature. As the pie is cooling, you can decorate it with the leaf decorations as desired (see instructions below). Once cooled, serve immediately or cover and place in the refrigerator until you are ready to serve and enjoy.
(Optional) Make the Maple Leaf/Pumpkin Decoration:
- If you want to decorate your Maple Pumpkin Pie, make these pie dough cut outs.
- Make the egg wash by beating the egg and 1 tablespoon of heavy cream in a small bowl. Use a pastry brush to carefully brush the edges of the pie crust.
- Heat the oven to 350 degrees F. Line a baking tray with parchment paper and set aside.
- Roll any excess pie dough out on a lightly floured surface to a thickness of 3-millimetres. Cut the dough out into leaf or pumpkin shapes using small cookie cutters.
- Place the cut outs onto the parchment-lined baking tray and brush with egg wash. Bake as is, or sprinkle with a bit of white sugar to make the decorations glisten.
- Bake for 6 to 8 minutes (or longer depending on the size of your cut outs) until golden brown and crisp. Decorate the pie as desired as it is cooling to ensure that the cut outs stick to the pie filling.