Maple Pumpkin Pie with Maple Whipped Cream

By á-43918

Ingredients

• 1 pkg 11 oz pie crust mix
• 1 can 15 oz pumpkin
• 2 cups heavy cream
• 3/4 cup packed light brown sugar
• 4 eggs
• 2 T plus 1/4 cup maple syrup
• 1 T all purpose flour
• 1 T pumpkin pie spice
• 1 tsp maple extract
• 1/2 tsp granulated sugar

Preparation

Step 1

place jellyroll pan on center oven rack. preheat to 400. prepare pie crust mix according to package directions for 2 crust pie. reserve 1/3 of dough. on lightly floured surface, roll remaining dough into 12" round. Fit into 9" pie pan, trim edge. Refrigerate 30 minutes. Meanwhile roll our reserved dough to 1/8" thickness. Using 1 1/4" leaf shaped cutter, cut out leaves cover and chill.
Whisk pumpkin, 1 cup cream, brown sugar, 3 eggs 2 T maple syrup, flour, spice and 3/4 tsp extract. pour into crust. Brush edge with water press on leaves overlapping slightly. Beat remaining egg, brush over leaves. Sprinkle with granulated sugar.
Bake pie on jellyroll pan 10 minutes. Reduce temperature to 325. bake 40-50 minutes or until center is set. cool completely on rack. beat remaining cream, 1/4 cup maple syrup and 1/4 tsp extract until stiff peaks form. If desired, transfer to pastry bag fitted with star tip. Pipe or spoon whipped cream into center of pie. If desired, garnish with dragees.