Recipe - Pumpkin Spice Pie

PIE
1 cn Pure pumpkin; (15ounce)
Three fourths cup Pure maple syrup
Three fourths cup Whipping cream
3 lg Eggs
2 tablespoon Unsalted butter; melted (1/4
stick)
1 teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
One fourth teaspoon Ground cloves
One fourth teaspoon Salt
1 Flaky Pie Crust

WHIPPED CREAM
1 cup Chilled whipping cream
3 tablespoon Powdered sugar
1 teaspoon Ground cinnamon
1 teaspoon Vanilla extract

For pie: Position rack in bottom third of oven and preheat oven to 350øF.
Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg,
cloves and salt in large bowl to blend well.

Pour pumpkin mixture into prepared pie crust. Bake until filling is just
set in center and crust is golden, about 1 hour. Transfer pie to rack and
cool completely. Cover pie and refrigerate until cold. (Can be prepared 1
day ahead. Keep refrigerated.)

For whipped cream: Using electric mixer, beat 1 cup chilled whipping cream,
3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon
vanilla extract in large bowl until soft peaks form.

Serve pie cold or at room temperature with whipped cream.

Makes 8