Fluffy Pumpkin Pie
Makes one 9-10" deep dish pie*
Equipment
- 1 9-10" deep dish pie pan
Ingredients
Crust
- 1 ½ cups graham cracker crumbs about 11 full crackers
- 1 Tbsp sugar
- ½ tsp kosher salt
- 6 Tbsp unsalted butter melted
Filling
- 1 cup pumpkin puree
- 1 can (13.4oz) dulce de leche**
- 2 tsp cinnamon
- 2 tsp vanilla bean paste
- ½ tsp ground ginger
- ½ tsp kosher salt
- ¼ tsp freshly grated nutmeg
- ⅛ tsp ground cloves
- ¾ cup heavy cream
- 2 Tbsp pure maple syrup
- 8 oz mascarpone cheese room temperature***
Whipped Cream Topping
- ½ cup heavy cream
- 1-2 Tbsp pure maple syrup depending how sweet you’d like it
- ½ tsp vanilla bean paste
- ¼ tsp kosher salt
Instructions
- Preheat the oven to 400 F.
- Add graham crackers to a food processor and pulse into a fine crumb. Add in sugar, salt and butter and pulse until combined.
- Press into a deep dish pie plate to cover the bottom and all the way up the sides. Press the crust so that it just holds together. You don’t want to compact it too much or the crust will be hard to cut into when serving.
- Bake crust 8-10 minutes until lightly golden and aromatic. Let the crust fully cool.
- While the crust cools, prepare the filling. Add pumpkin, dulce de leche, cinnamon, vanilla, ginger, salt, nutmeg, and cloves to a large bowl. Using an electric mixer, whip until combined. Set aside.
- In a medium bowl, add heavy cream and maple syrup. Whip to medium peaks. Add in room temperature mascarpone and whip until just combined. This should take less than 30 seconds to combine. Be careful not to over-whip once the mascarpone is added, as the cheese can separate.
- Gently fold mascarpone mixture into the pumpkin mixture.
- Add mousse to the cooled crust and spread out evenly. Cover gently with plastic wrap and let chill in the refrigerator for at least 8 hours, overnight is best.
- When you are ready to eat, prepare the whipped cream topping. Add everything to a medium bowl and whip to medium peaks. Add to the top of the chilled pie and spread out in an aesthetic fashion. Slice and enjoy!
Notes
*You can also use a standard pie plate (not a deep dish) it will just be a bit thicker.
**Using store-bought dulce de leche is necessary for getting the right texture! Homemade dulce de leche will lead to a looser filling. I recommend only using store-bought.
***Room temp is very important! The mascarpone won’t whip in well if it’s cold.
Tried this recipe?Let us know how it was!
Incredible – so much better than traditional pumpkin pie. Will only be making this going forward!
I made this for my bday friendsgiving and everyone was blown away! Sometimes traditional pumpkin pie could fall flat on the tongue / be a bit boring and monotonous (esp if it’s grocery store bought). This pie is the exact opposite of that as it had a more complex flavor profile! I loved all the spices. The dulce de leche was a nice spin with the saltiness of the whipped cream and graham cracker crust; it cut right through it 🙂
This pie was unlike any pumpkin pie i’ve had before (and i love pumpkin pies)! I will be making this every year instead of the traditional version. I think next time I make this pie I’ll add a few more graham crackers bc my favorite part is a thick crust!
Fantastic! All I wanted was this pie the next day. So delicious and my absolute new favorite pumpkin dessert.
Best pumpkin pie I ever had.
I just found my new annual pie recipe! This was phenomenal! So many compliments from my somewhat elitist foodie family. Only issue I had was with the final texture. It was so loose it was more of a pudding in a crust than a pie and I wonder if it had to do with the texture of using dolce de leche I made myself versus store bought? Either way the flavor was outstanding and I’d absolutely make again as a pudding-y pie if I couldn’t correct that bit.
Ahh yes! The store bought will give you the right consistency! The homemade make will make it looser! I recommend just using store bought for this recipe 🙂
So delicious! I’m not a pumpkin pie fan but decided to make it for Thanksgiving…I’m so glad I did..it was the best! The salted maple whipped cream is to die for. Thank you for sharing this recipe.
Jesus… I substituted the Pumpkin for Sweet Potato and I’ll tell you what, Bobby! Hands down one of the best pies I’ve ever had. Game changer to say the least.
Absolutely delicious. Thank you so much. I used GF graham cracker crumbs which worked perfectly.
Hi! So excited to make this pie, I’ve been seeing people bake the pumpkin purée to reduce it. Do you suggest doing that for this pie?
I’m not usually a big fan of traditional pumpkin pie but this “fluffy” alternative came out AMAZING! I love the balance between the sweet and salty flavors in this pie along with how simple and easy it was to throw together. Highly recommend the homemade whip as well – a few minutes of extra work (which can also be made in advance) that really turns this pie into a showstopper.
Wow. I knew this pie would be amazing, and it IS. I appreciate the thorough details in the recipe instructions and the video as well. I made a test run of this dessert prior to Thanksgiving, and I can’t wait to serve this to my family this week. Thank you Hailee!
Wow. I knew this pie would be amazing, but I was not expecting this. I appreciate the thorough details in the recipe instructions and the video as well. I made a test run of this dessert prior to Thanksgiving, and I can’t wait to serve this to my family this week. Thank you Hailee!
A far superior alternative to traditional pumpkin pie. Light and fluffy with a perfectly balanced blend of pumpkin and spice.