Maple spices pumpkin pie

A classic Thanksgiving dinner is complete only with the classic finish - an aromatic pumpkin pie rich with cinnamon, ginger and nutmeg, and topped with whipped cream.

Maple Pumpkin Pie With Cinnamon-Maple Whipped Cream

1 (9-inch) prepared deep-dish

pie crust in a pan 1 (15-ounce) can pumpkin

puree 1 cup maple syrup 1 cup heavy cream 4 eggs 1 teaspoon cinnamon 1 teaspoon dried ground

ginger 1/2 teaspoon nutmeg Pinch saltFor the whipped cream: 1 cup heavy cream 1 teaspoon cinnamon 1/4 cup granulated sugar

Heat oven to 350 degrees.

Place the pie pan with the crust on a baking sheet.

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.

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.

Makes 1 pie.

Food, Pages 34 on 11/14/2012

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