Pumpkin Pie with Cinnamon Maple Cream

Yield: 8 servings

Preparation Time: 15 min; Ready to eat in about 2 hours

Ingredients

Pie:

1 one crust pie shell

2 eggs, slightly beaten

1 can (15 ounce) solid pack pumpkin

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 can (12 ounce) evaporated milk

Topping:

1 cup whipping cream

1/4 cup maple syrup

1/2 teaspoon ground cinnamon

Directions:

Preheat oven to 425 degrees F

Prepare pie crust for filled one-crust pie.

Combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk; pour into pie crust.

Bake for 15 minutes.

Reduce oven temperature to 350 degrees F and bake an additional 40 to 50 minutes or until knife inserted near center of pie comes out clean. Cool.

Cinnamon Maple Topping:
In a large bowl, beat whipping cream on medium speed for 1 minute. Beat on high speed until soft peaks form.

Gradually beat in maple syrup and 1/2 teaspoon cinnamon until blended. Refrigerate until ready to serve.

Please note that some ingredients and brands may not be available in every store.

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