It’s finally the season for warm spices, local apples, pumpkins, and recipes that make the whole house smell like fall. When we’re reaching for a recipe that feels just right for the season, we love starting with ingredients we know we can feel good about.
Trickling Springs Organic Heavy Cream is made with organic milk from local organic farmers in Pennsylvania who share a commitment to quality, sustainable farming, and the humane treatment of animals. This fall, we’re putting that rich, creamy goodness to work in a classic pumpkin pie with a little maple syrup.
- Preheat your oven to 375°F.
- In a large bowl, whisk together the pumpkin purée, eggs, maple syrup, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth and well combined.
- Pour the filling into the unbaked pie crust.
- Bake for 45–55 minutes, or until the edges are set and the center still has just a slight jiggle.
- Remove the pie from the oven and let it cool completely before slicing.
- While the pie cools, make the whipped cream. Beat the heavy cream, maple syrup, and vanilla until soft peaks form.
- Serve each slice with a generous dollop of maple whipped cream and, if you’re feeling extra festive, a little sprinkle of cinnamon on top.
For the pie:
1 unbaked 9-inch pie crust
1 can (15 oz.) pumpkin purée
¾ cup pure maple syrup
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 teaspoon vanilla extract
For the whipped cream:
2 tablespoons maple syrup
½ teaspoon vanilla extract
Every Moment, Every Bite
Whether you’re baking, cooking, or just relaxing with family, our recipes make it easy to enjoy every moment, and every bite, around the table.
