Pumpkin Pie with Maple Whipped Cream
A creamy and spiced pumpkin pie topped with sweet maple whipped cream, perfect for fall gatherings and holidays.
Ingredients
For the Pie
- 1 9-inch 9-inch pie crust store-bought or homemade
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 15 ounces pumpkin puree 1 can, not pumpkin pie filling
- 1 cup heavy cream
- 1 tablespoon pure maple syrup or substitute with 2 tablespoons powdered sugar
- 1 tablespoon dark rum or bourbon optional
- to taste Honey Roasted Pecans optional
Instructions
For the Pie Crust
- If you are using a store-bought crust, simply follow the package instructions for preparation.
- If making a homemade crust, roll it out and fit it into a 9-inch pie pan. Prick the bottom with a fork to avoid bubbles.
For the Filling
- In a large bowl, whisk together the dark brown sugar, eggs, salt, cinnamon, ginger, cloves, and nutmeg.
- Stir in the pumpkin puree until well combined.
- Pour in the heavy cream and mix well.
- Pour the filling into the prepared pie crust and smooth the top.
For the Whipped Cream
- In another bowl, beat the heavy cream until soft peaks form.
- Add the vanilla extract, maple syrup, and dark rum if using. Beat until stiff peaks form.
To Bake
- Preheat your oven to 425°F (220°C).
- Bake the pie for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set.
- Allow the pie to cool before slicing.
- Top each slice with Maple Whipped Cream and Honey Roasted Pecans if desired.
Notes
Store leftover Pumpkin Pie in the refrigerator for about 3-4 days or freeze for up to 2 months.