Pumpkin Pie with Cinnamon Maple Cream

Yield:
8 servings

Preparation Time:
15 min; Ready to eat in about 2 hours

Ingredients:

  1. Pie:
  2. 1 one crust pie shell
  3. 2 eggs, slightly beaten
  4. 1 can (15 ounce) solid pack pumpkin
  5. 3/4 cup granulated sugar
  6. 1/2 teaspoon salt
  7. 1 teaspoon ground cinnamon
  8. 1/2 teaspoon ground ginger
  9. 1/4 teaspoon ground cloves
  10. 1 can (12 ounce) evaporated milk
  12. Topping:
  13. 1 cup whipping cream
  14. 1/4 cup maple syrup
  15. 1/2 teaspoon ground cinnamon
Directions:

Preheat oven to 425 degrees F

Prepare pie crust for filled one-crust pie.

Combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk; pour into pie crust.

Bake for 15 minutes.

Reduce oven temperature to 350 degrees F and bake an additional 40 to 50 minutes or until knife inserted near center of pie comes out clean. Cool.

Cinnamon Maple Topping:
In a large bowl, beat whipping cream on medium speed for 1 minute. Beat on high speed until soft peaks form.

Gradually beat in maple syrup and 1/2 teaspoon cinnamon until blended. Refrigerate until ready to serve.


TDS 3