A classic Thanksgiving dinner is only complete with the classic finish — an aromatic pumpkin pie rich with cinnamon, ginger and nutmeg, and topped with pillowy soft mounds of whipped cream. To sweeten both the pie and the cream, we turned to maple syrup, which complements the other ingredients with a rich, but still subtle sweetness.
MAPLE PUMPKIN PIE WITH CINNAMON-MAPLE WHIPPED CREAM
Start to finish: 1 hour 15 minutes
Servings: 8
For the pie:
9-inch prepared deep-dish pie crust in a pan
15-ounce can pumpkin puree
1 cup grade B maple syrup
1 cup heavy cream
4 eggs
1 teaspoon cinnamon
1 teaspoon dried ground ginger
1/2 teaspoon nutmeg
Pinch salt
For the whipped cream:
1 cup heavy cream
1 teaspoon cinnamon
1/4 cup sugar
Nutrition information per serving: 530 calories; 310 calories from fat (58 percent of total calories); 35 g fat (16 g saturated; 0.5 g trans fats); 170 mg cholesterol; 50 g carbohydrate; 3 g fiber; 28 g sugar; 6 g protein; 220 mg sodium.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 41 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.