Maple-Pumpkin Pie with Spiced Whipped Cream
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Maple-Pumpkin Pie with Spiced Whipped Cream

Prep: 15 minutes plus cooling
Bake: 1 hour • Serves: 8

1 (9-inch) frozen unbaked ready-to-fill deep-dish pie crust
1 can (15 ounces) 100% PICS pure pumpkin
1 can (12 ounces) PICS evaporated milk
2 PICS large eggs
1/2 cup PICS maple syrup
1 teaspoon PICS vanilla or maple extract
1/4 teaspoon PICS salt
1 cup PICS heavy cream, chilled
1/4 cup PICS powdered sugar
1/2 teaspoon pumpkin pie spice

1. Preheat oven to 425°; place pie crust on rimmed baking pan. In medium bowl, with mixer on medium speed, beat pumpkin, milk, eggs, syrup, 1/2 teaspoon vanilla extract and salt 2 minutes or until smooth; pour into pie crust. Bake pie 15 minutes; reduce oven temperature to 350°. Bake pie 45 minutes or until a knife inserted in center comes out clean; cool completely.

2. In large bowl, with mixer on medium-high speed, beat cream, sugar, pumpkin pie spice and remaining 1/2 teaspoon vanilla extract 2 minutes or until soft peaks form. Makes about 2 cups.

3. Cut pie into 8 pieces; serve topped with whipped cream.

Approximate nutritional values per serving (1 piece pie, 1/4 cup whipped cream):
402 Calories, 24g Fat (12g Saturated), 93mg Cholesterol, 246mg Sodium,
40g Carbohydrates, 2g Fiber, 23g Sugars, 17g Added Sugars, 7g Protein