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Sherry's Maple Pumpkin Pie with Maple Whip Cream

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  • 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.


"Holidays 2009" This will easily become a favorite for the holidays.

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