Recipe: Maple Pumpkin Pie with Cinnamon Whipped Cream
Photo by Kasumi Loffler
With Thanksgiving just a week away, most of us are figuring out what to serve at our gathering, whether we’re surrounded by family or friends. Of course there will be turkey and mashed potatoes, veggies and rolls, gravy and cranberry sauce. But what about dessert?
Pumpkin pie is a Thanksgiving classic, and with good reason. Its warm filling and flaky crust are the perfect way to finish off a rich, hearty meal. But we’ve also had quite a few pumpkin pies over the years, and so has everyone else. We want to offer a little extra oomph to our rendition, an unexpected twist that will make everyone ask for our secret.
The answer? A maple pumpkin pie topped with a dollop of cinnamon whipped cream, adding an extra dose of autumnal spicy-sweetness that will make our pumpkin pie shine.
Here’s how you can whip up this delightful recipe this Thanksgiving.
The Ingredients:
For the pie:
1 15-oz can pumpkin puree
2 large eggs
1 cup evaporated milk
1/2 cup granulated sugar
1/2 cup pure maple syrup
3/4 teaspoon cinnamon
pinch of salt
1 store-bought pie crust (to make life a little simpler)
For the whipped cream:
2 cups heavy cream
3 tablespoons powdered sugar
1 1/2 teaspoons cinnamon
The Steps:
Preheat the oven to 350°F. In a large bowl, mix together the pumpkin puree, eggs, evaporated milk, maple syrup, sugar, cinnamon, and salt. Pour the pumpkin mixture into the pie crust and bake for 55-65 minutes, or until the center is set and the crust is golden brown (you may need to cover it with foil for the last 15 minutes to prevent browning). Let cool.
In a large bowl, begin beating the heavy cream at a medium-high speed. Slowly add in the powdered sugar and cinnamon. Continue beating until soft peaks form.
Once the pie is cooled, serve and top with cinnamon whipped cream, and enjoy!