Ingredients

The following ingredients have 12 Servings
  • 3 large eggs
  • 2 egg yolks
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3 tablespoons cornstarch
  • 1 cup maple syrup (or white sugar)
  • 1 teaspoon vanilla extract
  • 1 can 29oz pumpkin puree
  • 1 1/2 cups heavy cream (room temperature)
  • 4 tablespoons unsalted butter (melted)

Instruction

  • Preheat oven to 350 degrees F.
  • Butter a 9 -inch pie dish and about 6 1/2-cup ramekins or a larger, 10-inch pie dish.
  • To a large bowl add cinnamon, ground ginger, nutmeg, salt, baking powder, and cornstarch. Add maple syrup and whisk until fully combined.
  • Add eggs, egg yolks, and vanilla extract. Whisk until fully combined.
  • Add pumpkin puree, cream, and melted butter. Whisk until fully combined. Use a rubber spatula to clean the sides and bottom of the bowl.
  • Add the mixture to the prepared pie dish.
  • Bake in the preheated oven for about 60-70 minutes. Or until the pie is settled and the center is just very slightly jiggly. The sides should be golden brown and puffed.
  • Remove the pie from the oven and place it on a cooling rack. Once it has completely cooled, transfer it to the fridge for at least 6 hours or better overnight.
  • Serve topped with whipped cream.