Where to begin with this pie! I have wanted to make a pumpkin pie sans canned pumpkin puree for a while and finally made one this weekend. (I would have waited until Thanksgiving, but I promised my husband a sweet potato pie this year.) I had been really curious about whether or not there is a huge difference between fresh and canned. My answer: definitely. I steamed the pumpkin and then sent it for a whirl in the food processor. Right then I knew that it was going to be great. The texture of this pie is so silky and only has a few ingredients, so it's really great for showcasing fresh pumpkin. Pure maple syrup is the sole sweetener in the pie and tastes divine as well paired with the pumpkin. You must top the pie with fresh whipped cream. I added a little cinnamon to the cream and it was perfect with the pumpkin and maple flavors in the pie.
Maple Pumpkin Pie with Cinnamon Whipped Cream
Adapted from Whole Living
1 unbaked pie crust
1 pie pumpkin, halved and seeded
1/2 cup pure maple syrup (Do not use the artificial stuff here, please.)
1/2 cup fat-free milk
1/4 teaspoon salt
1 teaspoon pure vanilla extract
For the Cinnamon Whipped Cream
1 cup heavy whipping cream
1/2 teaspoon cinnamon
1 teaspoon pure maple syrup
Steam the pumpkin for about 30-45 minutes or until completely tender. Preheat the oven to 375 degrees. Scoop out the flesh and puree in a food processor. Set aside 1-1/2 cups and use the rest for something else. If the pumpkin seems a little on the watery side, place it in a strainer to drain excess liquid. In a large mixing bowl, whisk together the pumpkin puree, milk, salt, vanilla, maple syrup and eggs until smooth. Pour into the unbaked pie shell. Bake for about 50 minutes or until the pie doesn't jiggle any more. Cool 1 hour and then store in fridge. For the cinnamon whipped cream, combine all ingredients in a bowl and beat with an electric mixer until to the desired consistency. Pipe onto the pumpkin pie before serving.