Pumpkin Pie With Maple Whipped Cream

• 1 whole 10-inch Pie Shell
• 2 whole Eggs
• 1/2 cups Dark Brown Sugar (packed)
• 1-1/2 cup Half-and-half
• 1-1/2 cup Fresh Pumpkin Puree
• 1-1/2 teaspoon Ground Cinnamon
• 3/4 teaspoons Ground Ginger
• 1/2 teaspoons Salt
• 2 Tablespoons Melted Unsalted Butter
• _____
• FOR THE MAPLE WHIPPED CREAM:
• 1 cup Heavy Cream
• 2 Tablespoons Real Maple Syrup
• 1 teaspoon Vanilla Extract

1. 1. Set a rack in the middle of the oven and heat the oven to 375 degrees F. Line a 10-inch pie pan with dough and crimp the edges.
2. 2. Whisk the eggs in a large mixing bowl until they are blended. Stir in the brown sugar, half-and-half, pumpkin puree, cinnamon, ginger and salt. When they are blended, stir in the melted butter and pour the filling into the pie shell.
3. 3. Place the pie in the oven and decrease the temperature to 350 degrees F. Bake for 50 to 60 minutes, until a toothpick poked into the center of the pie comes out clean. Set the pie on a rack to cool and serve at room temperature with plain or maple flavored whipped cream.
4. Maple Flavored Whipped Cream:
5. 1. Chill the bowl and beaters of a mixing bowl. Add the heavy cream, maple syrup and vanilla. Beat until soft peaks form. If you are using a machine, turn it off before the cream is completely whipped and whisk the final few seconds by hand to avoid over whipping.

pie shell, eggs, brown sugar, ground cinnamon, ground ginger, salt, butter, maple whipped cream, heavy cream, maple syrup, vanilla

Taken from tastykitchen.com/recipes/desserts/pumpkin-pie-with-maple-whipped-cream/ (may not work)