Pumpkin Pie Recipe (+ Maple Whipped Cream)

For the Pie Crust

Preheat oven to 425°F, and place a baking stone (if available) on the middle rack.

Blind Bake

Roll out the pie crust and place it in a 9-inch pie pan. Blind bake (or prebake) the pie crust for 10 minutes by covering the inside and outer edges with foil and filling the foil with sugar – this will keep the crust in place during baking. After 10 minutes, place the crust on a cooling rack, and very carefully (sugar will be hot), transfer the foil with the sugar to a heat-proof bowl. Cool the crust completely.

For the Filling

Whisk

In a large mixing bowl, whisk the brown sugar, eggs, salt, cinnamon, ginger, cloves, and nutmeg together. Add the pumpkin puree and heavy cream and whisk until all ingredients are well incorporated.

Bake

Pour the pumpkin pie filling into the cooled pie crust, place in the preheated oven on the baking stone, and bake for 15 minutes.

Reduce the temperature to 350°F and bake another 40-50 minutes, or until a knife inserted in the center comes out clean. If the crust is browning too quickly, cover the outer crust with foil or with a pie crust shield.

Cool

Transfer the baked pie to a cooling rack, remove the pie crust shield, and cool for at least 2 hours before slicing.

For the Whipped Cream

Whip

Pour the whipping cream into a large, cold bowl. With a hand mixer set on low, beat the cream until it thickens slightly. With the speed still on low, add the maple syrup, vanilla extract, and rum (or bourbon). Turn the speed to medium-high and beat the cream until medium peaks form, about 2 minutes.

To Serve

Serve

Slice the pie into equal pieces. Garnish each piece of pie with whipped cream and honey roasted pecans (if desired).