Harvest Spice Pumpkin Pie

A delightful twist on the classic pumpkin pie, featuring warm spices and a touch of maple. Perfect for fall gatherings and Thanksgiving dinner. This recipe is easy to follow and results in a rich, flavorful dessert that will please any crowd.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

1 9-inch pie crust

2 cups canned pumpkin puree

1 cup brown sugar

1/2 cup heavy cream

1/4 cup maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3 large eggs

1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C).

2. Roll out the pie crust and fit it into a 9-inch pie pan, trimming any excess dough.

3. In a large mixing bowl, combine the pumpkin puree, brown sugar, heavy cream, and maple syrup.

4. Add the cinnamon, ginger, cloves, nutmeg, and salt to the pumpkin mixture, stirring until well combined.

5. In a separate bowl, beat the eggs and vanilla extract, then add to the pumpkin mixture, mixing until smooth.

6. Pour the filling into the prepared pie crust, smoothing the top with a spatula.

7. Bake in the preheated oven for 50-60 minutes, or until the center is set and a knife inserted comes out clean.

8. Allow the pie to cool on a wire rack before serving.

Storage

Cover the cooled pie with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days.

Reheating

To reheat, place slices of pie in a preheated oven at 350°F (175°C) for about 10 minutes or until warm. Alternatively, microwave individual slices for 30-40 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.