Spiced pumpkin pie

By Tony Rosenfeld
November 19, 2008
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Serves 10

1 frozen 9-inch pie shell
1 can (15 ounces) solid-pack pumpkin puree
1 cup half-and-half
2 eggs, beaten
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons maple syrup

1. Set the oven at 400 degrees. Line the pie shell with foil or parchment paper and weigh it down with dried beans. Bake the shell for 12 to 15 minutes or until the sides start to set and dry. Lift out the foil and beans. With a fork, gently pierce the bottom of the shell. Continue baking for 6 minutes or until the sides turn golden and the bottom is dry. Let the crust cool on a rack for 15 minutes.

2. Reduce the oven temperature to 350 degrees.

3. In a bowl, combine the pumpkin, half-and-half, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir thoroughly. Pour the pumpkin mixture into the crust. Bake the pie for 1 hour or until the sides of the filling are set and the center jiggles only lightly when you shake the pan. Transfer to a wire rack and cool to room temperature.

4. Just before serving, in an electric mixer with cold beaters, beat the cream until it forms soft peaks. Add the maple syrup and continue beating until the cream forms medium-stiff peaks. Cut the pie into wedges and serve with the whipped cream.

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