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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Maple Pumpkin Pie with Homemade Whipped Cream Recipe

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This recipe for Maple Pumpkin Pie with Homemade Whipped Cream is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Pie
-1 Pie Crust (9 in)
-2 large eggs
-1 cup evaporated milk
-15 oz can pumpkin puree
-¾ cup granulated sugar
-½ cup pure maple syrup
-½ tsp. ground cinnamon
-1 tsp pumpkin pie spice
-¼ tsp. salt

For the Whipped Cream
-1 cup heavy whipping cream
-3 tbsp. powdered sugar
-1 tbsp. pure maple syrup
Directions:
Directions:
**If using a premade crust, don't bake beforehand.**
1. Preheat oven to 425º.
2. Combine the pumpkin, evaporated milk, eggs, granulated sugar, maple syrup, pumpkin pie spice, and salt in a large bowl and whisk to combine until smooth.
3. Pour the filling into the pie crust and bake at 425º for 15 minutes. Reduce heat to 350º and bake for 45-55 minutes until the edges are set but the middle is still slightly jiggly.
4. If needed, cover the edges of the pie with a pie crust protector ring, or foil for the last 30 minutes of baking.
5. Let pie cool.
6. In a small bowl, combine heavy whipping cream, powdered sugar, and maple syrup.
7. Use a hand mixer and beat until peaks form. Place on pie and enjoy!
Number Of Servings:
Number Of Servings:
~8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I use a premade crust, but you can find a recipe for a homemade crust if you prefer.

 

 

 

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