Pumpkin Pie with Maple Whipped Cream

Mike Garten

Yields:

Active Time:

20 mins

Total Time:

1 hr 30 mins

If it ain't broke, don't fix it — but a little sticky-sweet whipped cream doesn't hurt.

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Ingredients

1. Step 1Make Easiest Ever Pastry Dough.
2. Step 2Make Pie: Heat oven to 350°F. On lightly floured surface, roll dough into 12-inch circle; fit into bottom and up side of 9-inch pie plate. If necessary, trim dough so overhang is even (about 1⁄2 inch from edge of rim). Fold overhang under itself and crimp or use a fork to create design on crust as desired. Refrigerate until ready to fill.
3. Step 3In large bowl, mix together eggs, brown sugar, pumpkin, milk, vanilla, cinnamon, ginger, 1⁄2 cup maple syrup, 1⁄4 cup heavy cream and salt until combined.
4. Step 4Pour pumpkin mixture into prepared crust and bake until edge of filling is just set but center still jiggles slightly and crust is golden brown, 60 to 65 minutes. Transfer pie to wire rack to cool to room temperature.
5. Step 5 About 10 minutes before serving, using electric mixer, beat remaining 3⁄4 cup heavy cream and remaining 6 tablespoons maple syrup until soft peaks form. Serve with pie.