Nutmeg-Maple Cream Pie Recipe (2024)

How long, and at what temperature to pre-bake the crust?

This well-written recipe makes a delicious pie.
Be careful when reducing maple syrup as it can rise quite high in the pan.
Use freshly grated nutmeg.
A fully baked shell is essential before filling.
The reduced maple + nutmeg is a lovely combination. Resist the temptation to tinker with it.
I use my preferred crust recipe: the Cook's Illustrated one (the vodka one).

I will make this but do it like a slip custard...I bake a pie shell and take a pie plate the same size and butter the plate and cook the pie in the empty plate no crust when cool I take a knife and go around the rim of the pie and then slip the custard into the cooked shell just before serving...a crusty shell and a great pie...you must over shoot the pie somewhat so it all gets into the shell...

This is probably the best pie I have ever eaten. The key is reducing the maple syrup and also watching it close at the end of the baking cycle so it doesn't get too hard. I've been dreaming about this pie as Thanksgiving approaches...

I added several tablespoons of coarsely chopped crystallized ginger to the custard. Enough so that you got a little in every bite. It was a great addition if you're a fan of crystallized ginger.

I've made this pie a couple of times using a crust made from ginger cookie crumbs and it's been a big hit.

No it wouldn't suffer at all! I have stored mine in the fridge and yes, just bring back to room temp before serving. And if I needed it to warm up faster I just threw it back in the oven for a couple minutes at 350 degrees.

The custard/pie bakes at a pretty low temperature, so the crust does not continue to get darker or burn.

I am thinking of making this as individual custards, sans crust, for Thanksgiving. Thoughts?

This was good but not earth-shattering. Freshly grated nutmeg is key.

My guests went crazy for this but I did have trouble with the crust. I made Barefoot Contessa crust but next time I'll brush an egg white on the baked crust before adding the cream. Pie was difficult to remove from the glass dish.

I followed the directions exactly and had to look up the baking instructions for a single crust (thought there would be a link--should be a link). I did not strain the filling. In one hour the pie was perfectly baked. It was rich, smooth, and delicious.

Our family loved this pie. I think using good quality, dark Grade B maple syrup was key, as that is really the star ingredient (that may also keep it from tasting too eggy, if that's a concern?). I pre-baked Ina Garten's pie crust and it held up beautifully with the custard filling. I also swapped half the cream for whole milk, which made the filling pleasantly lighter. Made it the day-of with a couple hours' rest and found it was enough time for the flavors to meld. It was a hit!

This pie is amazing!! I've made it twice now and I am in love as is everyone I served it to. The nutmeg and maple ratio is perfect. I agree with the other reviewer though - freshly grated nutmeg is key.

I made this using a "plant based dairy free" cream. I baked it for 1 hour & 10 minutes. It was perfect. A silky, smooth, not-too-sweet dessert.

Wasn’t even close to cooked. Temperatures seems low. Trying to save it by baking longer.

Don’t bother straining and don’t think it detracted anything in no doing so. Easy and very good

When they say “pre-baked” pie shell are you supposed to blind bake it?

Wowee wow, what a wonderful pie! Reminiscent of a pumpkin pie, a chess pie, and an eggnog flavored dessert, but gloriously none of these. And in a way I’ve never encountered before, the nutmeg is the star, giving it an old-fashioned autumnal flavor. This one’s a keeper!

This was easy and delicious. I used a Pillsbury pie crust for convenience and it worked fine. I have quite a bit of maple syrup and this was a great way to use it. I would like to make it as just a custard without the crust, but my family thinks it would be too sweet.

It didn’t really work well with the gingersnap crust.

Made with press-in cookie crust with poppy seeds (The Book on Pie), 1.5x for a 9x13 (no crust on sides). Baked at 350 for ~45 min. Amazing! Super delicious pie.

I made this for Thanksgiving this year. It feels like a combination of sugar cream pie and maple nut goodies. Chose to blind bake the crust and used my own recipe for that. Super yummy!

Made this pie for Thanksgiving this year, and it was a hit. Everyone agreed it is now a Thanksgiving tradition. Made a graham cracker crust, which was really good with this filling. When I first tasted the custard, I thought the nutmeg was overwhelming but as someone else in the notes pointed out, it needs to sit in the fridge to let the flavors meld. It was delish.

Try with - cardroom, crystallizes ginger (for half), gingersnap crust

Delicious. Followed recipe exactly other than adding orange zest to the cream mixture which I liked. Had the perfect amount of filling for a 9 inch crust. I used the Stella Parks Serious Eats crust recipe and blind baked for 50 mins at 350. My filing was set at around 70 minutes. Husband immediately went for a second slice which is his version of two thumbs up.

Overall loved this pie. I ended up doubling the filling amount because I used a large/deep pie dish and that definitely affected cook time. Because I had to bake it longer the crust got a little over brown - so maybe won't partake my crust if I do a double filling next time. Then I ended up overcooking it because it was still SO jiggly after even an hour and a half. I think I could have taken it out a touch earlier but the taste was AMAZING. Eggnog in a pie!

Has anyone tried adding a bit of alcohol to this? Seems like an eggnog pie without the booze, for those who enjoy it it might be nice!

Don't bother with the traditional pie crust, this is much better (and easier to make) with a gingersnap or biscoff cookie crust. 9oz cookies, 6T melted butter (browned if you prefer), 1T water, 1T granulated sugar, 1/2-1tsp assorted ground spices (ginger, cinnamon, nutmeg, etc)Add cookies to food processor and grind until fine. Add other ingredients and pulse until mixture resembles wet sand. Press into pie plate and bake @ 350F for 10 minutes. Proceed with rest of recipe.