Photo by Chelsea Kyle
Recipe information
Yield
Makes 8 servings
Ingredients
Pie:
1
(15-ounce) can pure pumpkin
3
/4 cup pure maple syrup
3
/4 cup whipping cream
3
large eggs
2
tablespoons (1/4 stick) unsalted butter, melted
1
teaspoon ground cinnamon
1
/2 teaspoon ground nutmeg
1
/4 teaspoon ground cloves
1
/4 teaspoon salt
Whipped cream:
1
cup chilled whipping cream
3
tablespoons powdered sugar
1
teaspoon ground cinnamon
1
teaspoon vanilla extract
Need to make a substitution?
Preparation
For pie:
Step 1
Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
Step 2
Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
For whipped cream:
Step 3
Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.
Step 4
Serve pie cold or at room temperature with whipped cream.