Pumpkin Pie with Maple Whipped Cream

The maple whipped cream adds a little something special to this traditional holiday pie.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄2 cups canned or mashed cooked pumpkin
  • 3⁄4 cup granulated sugar
  • 1⁄2 tsp. salt
  • 1 1⁄2 tsp. ground cinnamon, divided
  • 1 tsp. ground ginger
  • 1⁄2 tsp. ground cloves
  • 3 large eggs, lightly beaten
  • 1⁄4 cup milk
  • 3⁄4 cup evaporated milk
  • 1 unbaked 9-inch pie pastry shell
  • 1⁄2 cup heavy cream
  • 1 Tbsp. maple syrup


  • Preheat oven to 400°F.
  • In a large bowl, combine the pumpkin, sugar, salt, 1 1⁄4 teaspoon cinnamon, ginger, and cloves. Stir in the eggs, milk, and evaporated milk until well blended. Pour into the pastry shell.
  • Bake for 50 minutes or until a knife inserted halfway between the edge and the center of the filling comes out clean. Let cool completely on a rack.
  • Whip heavy cream and maple syrup into stiff peaks. Add a dollop to each slice of pie and dust with remaining 1⁄4 teaspoon cinnamon.