Submitted By: J&D
November 25, 2009
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce
can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp Maple Bacon Salt
MAPLE WHIPPED CREAM:
1 cup (240 ml) heavy whipping cream
1 1/2 tbsp pure maple syrup
MAKE THE PUMPKIN FILLING:
In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine.
Pour the mixture into a prepared pie shell and place on a large baking pan to catch
any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust
has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from
side of pan will come out almost clean.) Place the baked pie on a wire rack to cool.
Serve at room temperature with maple whipped cream. Store any leftovers in the
refrigerator. Makes one 9 inch (23 cm) pie.
MAKE THE MAPLE WHIPPED CREAM:
Place the heavy whipping cream and maple syrup
in bowl of your electric mixer. With the whisk
attachment, whip the cream until soft peaks
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