Set oven to 350 degrees
Drizzle a little syrup swirl on top of the pie before baking and it shows up lightly on top of the pie, which is pretty.
Use a maple leaf or a paper snowflake and dust the top with cinnamon and nutmeg (see pictured below).
I use a graham cracker crust for my pumpkin pies. But you can choose pastry, of course. I make my crust from scratch and so you can see in my pictures that I use the crumbs to top the whipped cream.
- 2 large eggs
- 15 oz can pumpkin puree
- 1 cup heavy cream
- 1/2 cup real maple syrup
- 3/4 t. cinnamon
- 1/2 t. ground ginger
- 1/2 t. salt
- 1/8 t. ground cloves
- In a mixing bowl, whisk eggs, pumpkin, cream, syrup and spices.
- Pour into crust.
- Bake till center is set, about 60-70 minutes.
- Cool to room temperature before serving.
- Serve with whipping cream or fat free cool whip topped with a sprinkle of cinnamon and sugar.