Give me all the pumpkin pie and no one gets hurt, as long as it’s Pumpkin Pie with Maple Cinnamon Whipped Cream!
At our house, we may have already consumed at least one (maybe two!) pumpkin pie this month. My son has asked me at least once a month for the past few months when will we be able to make pumpkin pie again. I was happy to oblige once the calendar pages flipped to October…the month of all things pumpkin at our house. We had friends visit at the beginning of the month and I made two different pumpkin pies to see which one we liked better. This was the one – the right amount of spice and sweet and, of course, fabulous pumpkin flavor. So, consider this one for your Thanksgiving menu.
Also, the maple cinnamon whipped cream is exactly what any piece of pumpkin pie needs. How do you prefer to eat your pumpkin pie? At our Thanksgiving meal, we always had Extra Creamy Cool Whip with which to top our slice of pumpkin pie. While that worked back then, this is my new favorite and it can be made in about a minute, so there’s really no excuse for you not to make it. Happy pie eating 🙂
- 1 9-inch PIE SHELL
- 1 cup SUGAR
- 1 Tablespoon FLOUR
- ½ teaspoon SALT
- 1 teaspoon GROUND GINGER
- 1 teaspoon GROUND CINNAMON
- ½ teaspoon GROUND NUTMEG
- ⅛ teaspoon GROUND CLOVES
- 3 EGGS
- 1½ cups PUMPKIN PUREE
- 1 cup EVAPORATED MILK
- 1 cup HEAVY WHIPPING CREAM
- 1 Tablespoon PURE MAPLE SYRUP
- ¼ teaspoon GROUND CINNAMON
- Preheat oven to 400 degrees.
- Place pie crust in a deep dish 9 inch pie pan. Flute edges. Set aside.
- In a large bowl, whisk together sugar, flour, salt and spices. Stir in eggs, pumpkin puree and evaporated milk. Pour into pie crust.
- Bake for 50-60 minutes or until a knife inserted in the center comes out clean. Place on a wire rack to cool.
- Just before serving, whip heavy cream, maple syrup and ¼ teaspoon ground cinnamon until stiff peaks form. Top each piece of pie with a dollop of whipped cream and serve.
Recipe Source: King Arthur Flour
Just say yes to pie…