Pumpkin Spice Pie Recipe
- 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
- 1 Flaky Pie Crust
- 1 cup chilled whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 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.
- 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.)
- 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.
- Serve pie cold or at room temperature with whipped cream.