Ingredients
2 large eggs1 can (15 ounces) pumpkin1 cup evaporated milk3/4 cup sugar1/2 cup maple syrup1 teaspoon pumpkin pie spice1/4 teaspoon saltDough for single-crust pieMAPLE WHIPPED CREAM:1 cup heavy whipping cream2 tablespoons confectioners’ sugar1 tablespoon maple syrup1/4 teaspoon pumpkin pie spiceChopped pecans, optional
Preparation
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake 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.
