Mouche Avec Moi

For me, it’s just not Thanksgiving without pumpkin pie…

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can pumpkin puree
1 can evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

1 cup heavy whipping cream
1/4 cup maple syrup

How?:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately with maple cream (see below) or refrigerate.

For maple cream: In a medium bowl, whip cream with a stand mixer or hand mixer on high speed for about 1 minute. Gradually add maple syrup and continue to whip until soft peaks form.