Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/407/
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.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/407/