Maple Pumpkin Pie With Cinnamon-Maple Whipped Cream |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
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 |
1 cup(s) heavy cream |
1 teaspoon(s) cinnamon |
1/4 cup(s) sugar |
Directions:
1. Heat the oven to 350 degrees. Place the pie crust on a baking sheet.
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. 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.
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