Pumpkin Spice Pie
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
25
Spice
45
Sweetness
40
Sourness
30
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 cup
Pure Maple Syrup1 cup
Whipping Cream (chilled)3 large
Egg1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Salt3 tbsps
Powdered Sugar1 tsp
Vanilla ExtractDirections:
1
For pie: Position rack in bottom third of oven and preheat oven to 350°F
2
Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well
3
Pour pumpkin mixture into prepared pie crust
4
Bake until filling is just set in center and crust is golden, about 1 hour
5
Transfer pie to rack and cool completely
6
Cover pie and refrigerate until cold
7
(Can be prepared 1 day ahead
8
Keep refrigerated
9
) Position rack in bottom third of oven and preheat oven to 350°F
10
Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well
11
Pour pumpkin mixture into prepared pie crust
12
Bake until filling is just set in center and crust is golden, about 1 hour
13
Transfer pie to rack and cool completely
14
Cover pie and refrigerate until cold
15
(Can be prepared 1 day ahead
16
Keep refrigerated
17
) For whipped cream: 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
18
Serve pie cold or at room temperature with whipped cream
19
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
20
Serve pie cold or at room temperature with whipped cream