Ingredients for Classic Pumpkin Pie With Maple Whipped Cream And Walnuts
- Deep Dish Pie Shell
- Brown Sugar
- Ground Cinnamon
- Ground Nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- 1/4 cup all-purpose flour
- 1 (12 ounce) can evaporated milk
- Whipping Cream
- Pure Maple Syrup
- 1/2 cup chopped walnuts
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How to Make Classic Pumpkin Pie With Maple Whipped Cream And Walnuts
- Preheat oven to 425°F (220°C).
- In a medium bowl, whisk together 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- In a separate bowl, lightly beat 2 large eggs. Stir in 1 (15 ounce) can pumpkin puree, the spice mixture from step 2, 1/4 cup all-purpose flour, and 1 (12 ounce) can evaporated milk. Whisk until smooth.
- Pour the pumpkin mixture into a 9-inch unbaked pie crust.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 25-35 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving.
- For the maple whipped cream: In a chilled bowl, beat 1 cup heavy cream with 1/4 cup pure maple syrup until soft peaks form. Do not overbeat.
- Dollop the maple whipped cream over the cooled pie and sprinkle generously with 1/2 cup chopped walnuts.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
181g
Fat
78g
Carbs
22g