Usually, it calls for evaporated milk, but this is with heavy cream from joy of baking
- 3 large eggs
- 1 – 15 ounce can (425 grams) pure pumpkin
- 1/2 cup (120 ml) heavy whipping cream
- 1/2 cup (110 grams) light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 9-in frozen pie shell, kept frozen until ready to use in the end
- 1 cup (240 ml) heavy whipping cream
- 1 1/2 tablespoons pure maple syrup
- In a large bowl lightly whisk the eggs.
- Add the remaining ingredients and stir to combine. (Don’t over mix to avoid cracking.)
- Pour the mixture into the frozen pie shell and place on a large baking pan to catch any spills.
- Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
- While baking, chill the whisk and the container for the whipped cream, preferably in the freezer.
- Place the baked pie on a wire rack to cool.
- While cooling the pie, whip the heavy cream until slightly stiff. Then while whipping slowly, drizzle the maple syrup.
- After all maple syrup is added, return the whipping to high speed until stiff peaks form. (Don’t over whip or you will get butter!)
- Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.