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Maple Pumpkin Pie




Source of Recipe





List of Ingredients




2 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Pastry for single-crust pie (9 inches)

MAPLE WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice
Chopped pecans, optional


Recipe



In a large bowl, combine the first seven ingredients; beat until smooth. Pour into crust.

Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired. Refrigerate leftovers. Yield: 8 servings.