Maple Pumpkin Pie With Cinnamon Whipped Cream Recipe

Name: Maple Pumpkin Pie With Cinnamon Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Pie Pumpkin, Halved And Seeded; 1/2 cups Fat Free Milk; 1/4 teaspoons Salt; 1 teaspoon Pure Vanilla Extract; 1/2 cups Pure Maple Syrup; 2 whole Eggs; 1 whole Unbaked Pie Crust; _____; FOR THE CINNAMON WHIPPED CREAM:; 1 cup Heavy Cream; 1/2 teaspoons Cinnamon; 1 teaspoon Pure Maple Syrup

Servings: persons

1 whole Pie Pumpkin, Halved And Seeded
1/2 cups Fat Free Milk
1/4 teaspoons Salt
1 teaspoon Pure Vanilla Extract
1/2 cups Pure Maple Syrup
2 whole Eggs
1 whole Unbaked Pie Crust
_____
FOR THE CINNAMON WHIPPED CREAM:
1 cup Heavy Cream
1/2 teaspoons Cinnamon
1 teaspoon Pure Maple Syrup

1
Steam the pumpkin for about 30-45 minutes or until completely tender.
2
Preheat the oven to 375 degrees.
3
Scoop out the flesh and puree in a food processor. Set aside 1-1/2 cups and use the rest for something else. If the pumpkin seems a little on the watery side, place it in a strainer to drain excess liquid.
4
In a large mixing bowl, whisk together the pumpkin puree, milk, salt, vanilla, maple syrup and eggs until smooth. Pour into the unbaked pie shell. Bake for about 50 minutes or until the pie doesn't jiggle any more. Cool 1 hour and then store in fridge.
5
For the cinnamon whipped cream, combine all ingredients in a bowl and beat with an electric mixer until it has the desired consistency. Pipe onto the pumpkin pie before serving.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Pie Pumpkin, Halved And Seeded, 1/2 cups Fat Free Milk, 1/4 teaspoons Salt, 1 teaspoon Pure Vanilla Extract, and more.

Yes, Maple Pumpkin Pie With Cinnamon Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Pumpkin Pie With Cinnamon Whipped Cream

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