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Pumpkin Pie 

Pumpkin Pie with Maple Whipped Cream

Ingredients

Pumpkin Pie
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)

Maple Whipped Cream
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup


Directions
Combine pumpkin, sugar, salt, spices, and fl our in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set. Serve with fresh maple whipped cream. Maple Whipped Cream Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.
  • Pumpkin Pie with Maple Whipped Cream

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ummmy!

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I made this for Yule 2010 and it turned out great! I'm glad it was online so I could share …

by Ann McClintock Lomack on Holiday Yule Log (Kroger Promotion: Recipe Ads)

ummmy!

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