Pumpkin-maple Pie

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 (9 inch) pie crusts, dough
• 1 (16 ounce) can solid pack pumpkin
• 1 cup whipping cream
• 3/4 cup pure maple syrup
• 3 large eggs
• 1 tablespoon all-purpose flour
• 1/2 teaspoon natural maple flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 1 cup chilled whipping cream
• 3 tablespoons pure maple syrup

Recipe

• 1 position rack in lowest third of oven and preheat to 400ºf.
• 2 roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8-inch thick).
• 3 roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate.
• 4 gently press into place.
• 5 trim edges of crust, leaving 1/2-inch overhang.
• 6 fold excess under. crimp edges.
• 7 freeze until crust is firm, about 15 minutes.
• 8 line pie crust with foil, leaving 3-inch overhang.
• 9 fill foil with beans or pie weights.
• 10 fold extra foil gently over crust edges.
• 11 bake until crust is set, about 15 minutes.
• 12 remove foil and beans.
• 13 cool pie crust slightly. reduce oven temperature to 350 degrees.
• 14 whisk all remaining ingredients (except maple whipped cream) to blend in bowl.
• 15 pour filling into crust.
• 16 bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes.
• 17 cool completely.
• 18 cut pie into wedges and serve with maple whipped cream.
• 19 to make maple whipped cream:
• 20 whip cream with syrup in large bowl until soft peaks form.