Serves 6 to 8
1 small pumpkin, 2 1/2 lbs.1/4 cup maple syrup1/4 cup light brown sugar1 1/2 teaspoons cinnamon1 teaspoon ground ginger1/2 teaspoon freshly grated nutmeg1/4 teaspoon ground cloves3 eggs, beaten3/4 cup half-and-half1 recipe Pie Dough for Pumpkin Pie (a 9-inch pre-baked pie shell)1 cup heavy cream2 tablespoons confectioners' sugar1/2 teaspoon vanilla extract
Preheat an oven to 350°F.
Cut the pumpkin in half from top to bottom and scoop out the seeds. Bake in the oven until easily skewered, 1 hour. Cool. Scrape out the pulp and puree in a food processor, food mill or potato ricer until smooth. Measure 1 1/2 cups and reserve.
In a bowl, whisk together the pumpkin puree, maple syrup, brown sugar, cinnamon, ginger, nutmeg, cloves, eggs and half-and-half in a bowl. Pour the mixture into the pre-baked pie shell and bake until a skewer inserted into the center comes out clean, 45 to 55 minutes. Remove from the oven and cool at least 15 minutes before serving. Serve hot, warm or room temperature.
To serve, whip the cream in a bowl with an electric mixer or whisk until soft peaks form. Sift the confectioners' sugar on top and add the vanilla. Mix together just until mixed.Place the cream on top of the pie and spread evenly. Cut into wedges and serve immediately.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!