Pumpkin spice pie
1 servings
Ingredients
| Quantity | 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 |
Directions
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.