Pumpkin Pie with Maple Cinnamon Whipped Cream
 
 
Serves: 8
Ingredients
Pie:
  • 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
Whipped Cream:
  • 1 cup HEAVY WHIPPING CREAM
  • 1 Tablespoon PURE MAPLE SYRUP
  • ¼ teaspoon GROUND CINNAMON
Instructions
  1. Preheat oven to 400 degrees.
  2. Place pie crust in a deep dish 9 inch pie pan. Flute edges. Set aside.
  3. In a large bowl, whisk together sugar, flour, salt and spices. Stir in eggs, pumpkin puree and evaporated milk. Pour into pie crust.
  4. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. Place on a wire rack to cool.
  5. 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 by Crumbs and Chaos at http://www.crumbsandchaos.net/2015/10/pumpkin-pie-with-maple-cinnamon-whipped-cream/