Maple Pumpkin Pie With Cinnamon-Maple Whipped Cream

Maple syrup complements the other ingredients with a rich, but still subtle sweetness. "The classic finish: pumpkin pie" by Alison Ladman, AP. Winston-Salem Journal: November 7, 2012.

Yield: 8 servings
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Ingredients

  • For the pie:
  • 1 9-inch prepared deep-dish pie crust in a pan
  • 1 15-ounce can(s) pumpkin puree
  • 1 cup(s) grade B maple syrup
  • 1 cup(s) heavy cream
  • 4 eggs
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) dried ground ginger
  • 1/2 teaspoon(s) nutmeg
  • 1 pinch(s) salt
  • For the whipped cream:
  • 1 cup(s) heavy cream
  • 1 teaspoon(s) cinnamon
  • 1/4 cup(s) sugar

Preparation

  1. 1. Heat the oven to 350 degrees. Place the pie crust on a baking sheet.
  2. 2. To make the pie filling, in a medium bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, cinnamon, ginger, nutmeg and salt. Pour into the prepared pie crust. Bake for 50 to 60 minutes, or until the center is just barely set. Set on a rack to cool completely.
  3. 3. When ready to serve, make the whipped cream. In a medium bowl, whisk together the heavy cream, cinnamon and maple sugar until the cream forms soft peaks. Serve alongside the pie.
December 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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