By The Associated Press
Published: Saturday, November 10, 2012, 8:48?p.m.
Updated:
Saturday,
November 10, 2012
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 the pie and the cream, we turned to maple syrup, which complements the other ingredients with a rich, but still subtle sweetness.
Start to finish: 1 hour 15 minutes
For the pie:
9-inch prepared deep-dish pie crust in a pan
1 can (15-ounces) pumpkin puree
1 cup grade-B maple syrup
1 cup heavy cream
4 large 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
To prepare the pie: Heat the oven to 350 degrees. Place the pie crust on a baking sheet.
In a medium-size bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, cinnamon, ginger, nutmeg and salt.
Pour into the prepared pie crust. Bake for 50 to 60 minutes, or until the center is just barely set.
Set on a rack to cool completely.
To prepare the whipped cream: When ready to serve, make the whipped cream.
In a medium-size bowl, whisk together the heavy cream, cinnamon and sugar until the cream forms soft peaks. Serve alongside the pie.
Makes 8 servings.
Nutrition information per serving: 530 calories, 35 grams fat (16 grams saturated), 170 milligrams cholesterol, 6 grams protein, 50 grams carbohydrates, 3 grams dietary fiber, 220 milligrams sodium
? Associated Press
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