Pumpkin spice pie

Yield: 1 servings

Measure Ingredient
1 can Pure pumpkin; (15-ounce)
¾ cup Pure maple syrup
¾ cup Whipping cream
3 larges Eggs
2 tablespoons Unsalted butter; melted (1/4 stick)
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
¼ teaspoon Ground cloves
¼ teaspoon Salt
1 Flaky Pie Crust
1 cup Chilled whipping cream
3 tablespoons Powdered sugar
1 teaspoon Ground cinnamon
1 teaspoon Vanilla extract

PIE

WHIPPED CREAM

For pie: Position rack in bottom third of oven and preheat oven to 350øF.

Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.

Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

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.

Serve pie cold or at room temperature with whipped cream.

Makes 8 servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 1135 Calories (kcal); 103g Total Fat; (80% calories from fat); 21g Protein; 35g Carbohydrate; 868mg Cholesterol; 772mg Sodium Food Exchanges: ½ Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 19 ½ Fat; 1 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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