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Sherry's Maple Pumpkin Pie with Maple Whip Cream

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 5 hr 45 min
Category: Desserts Sub Category: Pies

what you need
  • 1 ready made pie crust
  • 1 can (15 oz.) pumpkin
  • 1 cup heavy cream
  • 3/4 cup packed light brown sugar
  • 4 eggs, divided
  • 2 Tbsp + 1/4 cup pure maple syrup
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. maple extract, divided
  • 1/2 tsp. sugar
  • 1 tub (16 oz.) Cool Whip Whipped Topping, thawed
make it
Preheat oven to 400°F. Place a jellyroll pan on center oven rack. Fit 1 pie crust shell into a 9" pie pan. Refrigerate 30 min. Roll out the other pie crust and using a 1-1/4" leaf-shaped cutter, cut out "leaves", cover and chill.

In large bowl, whisk pumpkin, 1 cup cream, brown sugar, 3 eggs, 2 Tbsp. maple syrup, flour, spice and 3/4 tsp extract. Pour into pie crust. Brush edge with water. Press on "leaves", overlapping slightly. Beat remaining egg. Brush over "leaves", sprinkle with sugar.

Bake pie on jellyroll pan 10 min. Reduce temp to 325°F, bake for 40-50 min or until center is set. Cool completely. Stir 1/4 cup maple syrup and 1/4 tsp. extract into thawed whip cream, spoon into center of pie.
Notes
"Holidays 2009"
This will easily become a favorite for the holidays.
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