We’re taking the traditional pumpkin pie to a whole new level with a sweet-and-salty twist! This Maple Bacon Pumpkin Pie combines silky spiced pumpkin filling, buttery flaky crust, and a crispy maple-glazed bacon topping for a bold flavor combo that actually works.
Perfect for fall gatherings, Thanksgiving, or when you just want to surprise your taste buds with something different.
Link to Pumpkin Patties Short: https://youtube.com/shorts/cpFNVMrGrwE?feature=share
Ingredients:
Crust:
200 g all-purpose flour
2 tsp sugar
½ tsp salt
115 g cold butter
Filling:
215 g pumpkin purée
75 g sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
⅛ tsp ground clove
165 ml cream
2 eggs
Topping:
60 g bacon
1 tbsp maple syrup
✨ Pro tip: The maple bacon adds a smoky-sweet crunch that balances the creamy spiced filling — don’t skip it!
#PumpkinPie #BaconDessert #FallRecipes #ThanksgivingDessert #MapleBacon
I made maple bacon pumpkin pies. This isn’t your traditional pumpkin pie. This has some sweet and salty maple bacon on the top. And before you go down and comment later on the video, I use butternut squash to make these pumpkin pies. But I live in Austria and according to the German language, the butternut is a pumpkin because here it’s called kervis, which kerbus translate to pumpkin. Therefore, in Austria, this is a pumpkin pie. Hey, so for the pastry, we’re going to be using a food processor to mix this up. It makes it come together super quick. So, we’re going to go in with some allpurpose flour, couple of teaspoons of sugar, and a little bit of salt. So, we’ll pop the lid on, and we’ll just pulse this a couple of times to get it all mixed together. Next, we’re going to add the butter. Now, I’ve had this butter chilling out in the freezer because we want to keep everything super cold. So, we’re going to plop all that in. My butter is also unsalted. And we’re just going to pulse this a few times until the mixture becomes nice and crumbly. I don’t know if it comes up on the camera, but it looks like little pebbles throughout the flour, which is exactly what you’re looking for. Now, we’re going to put the lid on, run the machine on a low speed, and while we run it, we’re going to add about 2 tbsp of liquid. Once I’ve added that, the dough should come together quite quick. I would only start with 2 tbsp of water at the time. And if it doesn’t come together properly, I’ll show you what it should look like once it comes together. Just add like a half a teaspoon more. I wouldn’t add too much water at this time. You want just enough so it comes together. So machine on slow. So this is also cold water that I got in here. So after you added the two, just give it a second. Give a bit of a fill. And it needs a little bit more water. So we’ll add another half a tablespoon. So we’re going to add another half a tablespoon cuz it hasn’t quite come together yet. It doesn’t look like it’s come together. But if I take a little bit and pinch it between my fingers, it actually presses together, which is exactly what we’re looking for. So, I’m going to get this out of here onto the bench, and then we’ll bring it together. Now, we’re just going to press it all together until it becomes one nice little disc. [Music] Okay, then we’re going to get some cling film out. It’s going to get wrapped up. Now, we’re going to set this in the fridge. Let it chill out for about 10 to 15 minutes. So, this dough I made could make a big pie, but I’m going to make couple of little mini ones. So, I’m going to split mine in half. Then, we’ll wrap this half up that we’re not going to use while we work with this piece. So, I’ll put this back in the fridge while we use this. So, I’m going to put just a little bit of flour down just to help with the non-stick. And then, we’re going to start rolling this dough out. So, I’ve got my dough rolled out. If you have any big cracks forming around the edge of your dough, just try and stick them back together as best you can. I had a little bit here. Stuck it back together. Not too much of a drama. So, as you can see, I’ve rolled the dough out bigger than my baking dish I’m going to use because you got to account for the the depth on the sides that we got to put it into. So, make sure you put a bit of flour down on top of your dough cuz the next step we’re going to do is just roll it onto your rolling pin. And because it comes over when we roll it and it meets onto there, you don’t want it to stick together. So, we’re just going to roll this up nice and gently. Get our baking tin in here. And then you just plop it on top. is you want to get the dough down into the bottom, but you don’t want to push it down because then you’ll stretch your dough and it’ll become too thin. So, you just want to pick it up gently and you want to holding the dough up. Then you want to just let it fall down so it covers the whole inside of the dish. Try not to push with your fingers too much cuz you will stretch the dough and it will become too thin. Now, we’re going to trim off the excess dough cuz you can’t see the edge. You want to still give it a little bit of extra. So just use a knife or you could even use a pair of scissors for this this step, but you just want to trim off all the excess dough. Now with the edges, you just want to tuck in a little bit of the excess. So the crust on top there is a bit thicker. Now you’re going to get a bit more heat that comes on the top there. So if a little bit thicker, it’s not going to overcook. It’s actually going to help in the cooking process cuz it’s not going to overcook and become all dry and nasty. It’s going to be just right once you’ve got it all tucked in. Looks a little something like that. Now, it’s not completely even over the top, but I’m not a master baker. So, if you want to make a little wavy pattern around the edge, be my guest and go ahead. I’m not doing that because I think it looks better like this. So, I’m going to stick this in the freezer, not the fridge because we want this nice and cold while we get the other one rolled out. Okay, so I’ve had both my pie crust sitting in the freezer for about 15 minutes. Well, one was a bit longer, but it’s going to be fine. We’re going to blind bake these little pastries. So, I’ve got some baking paper here. to make this easy to use with, just screw it up in your hand first, then unscrew it. It’s going to be making it a lot more pliable and easy to use and, you know, going to push down onto this pastry. So, for blind baking, you can use some proper baking beads that you can buy from a shop. You can use some dried beans, but I’ve always got rice on hand. Every time I use rice for baking, I keep it in this jar and I can use it over and over. So, I’m just going to pour some in there. The reason why you want to use some baking beads is you don’t want any bubbles forming in your pastry. Now, the weight in the top that is provided by the rice just keeps it all nice and pressed down so it doesn’t bubble up and, you know, get too puffy on you, which is what you want. So, we’ll get this one sorted out. So, we’ll get the second one sorted out as well. Now, we’re going to stick these into a 200° C preheated oven for about 20 25 minutes. And then we’re going to come back and remove the rice. All righty. So, I’ve had my little pie crust in there baking away for 20 minutes. Now, we’re just going to remove the rice. Simple as that. Now, we’re going to stick these back in the oven for about another 10 minutes just to get a little bit of more browning going on in the middle of the pie. All right, once your pastry is finished by baking, we’re going to set them aside for at least 15 minutes before we tip the filling in. We’re going to start by cutting this pumpkin in half. Now, we’re just going to scoop out this uh seedy part. Then, we’re just going to plop it on this tray. There’s some bacon paper in there. Helps with the clean up afterwards. So, we’re just going to put them cut side down on the bacon tray. And then slap this into a 200° C preheated oven till they’re nice and soft. I’ll let you know how long it takes when I pull them out. So, they’re in there for 1 hour and 10 minutes. And they’re nice and soft. So, I’m going to let them cool down completely. Then, I’m going to stick them in the fridge. Back to you, present day Mark. Thanks, past Mark. You did an amazing job on that pumpkin. So, I’ve already weighed out the amount of pumpkin that I’m going to need for this recipe with the leftover roast pumpkin that you’re going to have. I’ve made a short on making these amazing little roast pumpkin patties. They’re in my shorts playlist, so go back and check those out. We’ll link that video in the description down below. So, to make this a nice silky smooth puree, we’re going to pass it through a sie. Then, with a little bench scraper, or you can even use the back of a spoon, whatever you got. We’re just going to force it through so it’s nice and smooth. Now, I’ve got my pumpkin all pressed through, we’re going to make up the filling. So, first we’re going to put in the pumpkin into the bowl. Then, we’re going to add the cream, the sugar, clove, some cinnamon, and some ginger. and some salt. Okay, then we’re going to get this all mixed together. So, with this filling, because we’re going to be adding some nice sweet, salty bacon on top, we’re actually going to make the filling a little bit on the saltier side because I think that’s going to make it pop a lot more. So, we’ll get this mixed in first and then we’ll add the eggs cuz once we add the eggs, we don’t want to beat this too much cuz that’ll create too many air pockets in the mixture. Then your mix is going to crack on top too much. So, I got my mixture all together now. Now, I’m going to add in the eggs. Now, I’m going to add two eggs total. I’m just going to add one at a time. So, we’ll crack that one in. Then, we’ll get this mixed through. And then we’ll get the other one in. Try not to whisk it too vigorously or mix it too hard because you’re going to create too many air bubbles in your mixture. Just bang your bowl on the table a few times just to bring any air bubbles to the top and they pop. So, now it’s ready for the pie crust. So, now my pastry’s been out of the oven for about 15 20 minutes at this point. Don’t skip this step because if you pour them straight into the hot dough, you’re going to have a soggy pastry. So, just take that 15 minutes. Make sure everything stays nice and crisp. Also, before we pour it in there, give your mixer another little tap. Get all those air bubbles out. And then, simple enough, we’re just filling it up. And just before we put them in, I’m going to give them just a little sprinkle of some flaky salt before we stick them in there, just to really drive home that sweet, salty flavor that we’re going for on this pumpkin pie. Not too much, just a little sprinkle. Now, we’re going to get these into the oven for about 45 minutes. I’ve reduced the temperature to 175°. So, we’ll pop them in and we’ll come back in about 45 minutes and give them a check. 175° C. For my maple bacon garnish that goes on top of this pie, I’m going to use some little bacon bits here. And we’re going to pour some maple over the top. We’ll start with a tablespoon and we’ll see if we need to add any more. So, we’ll just pour it, get it all mixed around, get every little bacon bit nice and coated in that maple. So, I’m going to air fry this bacon. Now, I’ve got the rack removed from the bottom of the air fryer basket, and I’ve just put some baking paper down just to stop anything burning on the bottom of this. It’ll make clean up a lot easier. Now, we’re just going to pour all of the bacon bits in there. Then, we’ll just get them all spread out. Because my air fryer is quite small and not very powerful. Every time I use it, I turn mine on 200. If you’ve got a bigger, better air fryer, which most people probably do, you’re going to have to use your own intuition on how hot you should use yours. But for my little one, 200. I’ll stick them in there. I’ll check them after a few minutes, see how they’re coming. So, my bacon bits have been in there for just over 5 minutes, and they’re ready. Now, you could do this in an oven or a pan, but in my opinion, air fry does just as good as job in probably a quarter of the time. Take these out, set them on the plate, and then uh they’re ready to go. As they cool down, they will get crispier. So, I had my little pumpkin pies in there for 50 minutes on the dot. As you can see, they did crack around a little bit, but they have puffed up. So, as they deflate, when they cool down, those cracks should close up a little bit. At this point, I’m going to sprinkle over the bacon that we made before. Don’t be shy with it. Now, my hope with this, while we put them on right now as well, that as this deflates and comes into the center, these bacon bits will stick in there a lot better. Okay, once we have the bacon on top, now comes the hardest part. We have to let these cool down completely before we tuck into them. So now the waiting game starts. Now I could have give you a cross-section, but I’m Australian and with a pie like this, this is a single serve. It’ just be a shame to cut it in half. That is 10 times better. This is my second go at doing this. I don’t usually bake, but this version that I made now, the one that we’re going to be posting online, this is absolutely phenomenal. Sweet, savory, salty, cinnamon, and clove notes coming through. Maybe if you’re bored of your old pumpkin pie recipe, give this one a go. You’d be pleasantly surprised.
Dining and Cooking