Maple Pumpkin Pie with Cinnamon-maple Whipped Cream

 

 

Start to finish: 1 hour 15 minutes

Servings: 8

For the pie:

9-inch prepared deep-dish pie crust in a pan

15-ounce can pumpkin puree

1 cup grade B maple syrup

1 cup heavy cream

4 eggs

1 teaspoon cinnamon

1 teaspoon dried ground ginger

1/2 teaspoon nutmeg

Pinch salt

For the whipped cream:

1 cup heavy cream

1 teaspoon cinnamon

1/4 cup sugar

Heat the oven to 350 F. Place the pie 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.

Nutrition information per serving: 530 calories; 310 calories from fat (58 percent of total calories); 35 g fat (16 g saturated; 0.5 g trans fats); 170 mg cholesterol; 50 g carbohydrate; 3 g fiber; 28 g sugar; 6 g protein; 220 mg sodium.

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