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Spicy Pumpkin Pie



Preheat an oven to 350°F.

Cut the pumpkin in half from top to bottom and scoop out the seeds.  Bake in the oven until easily skewered, 1 hour.  Cool.  Scrape out the pulp and puree in a food processor, food mill or potato ricer until smooth.  Measure 1 1/2 cups and reserve.

In a bowl, whisk together the pumpkin puree, maple syrup, brown sugar, cinnamon, ginger, nutmeg, cloves, eggs and half-and-half in a bowl.   Pour the mixture into the pre-baked pie shell and bake until a skewer inserted into the center comes out clean, 45 to 55 minutes.  Remove from the oven and cool at least 15 minutes before serving.  Serve hot, warm or room temperature.

To serve, whip the cream in a bowl with an electric mixer or whisk until soft peaks form. Sift the confectioners' sugar on top and add the vanilla.  Mix together just until mixed.
Place the cream on top of the pie and spread evenly.  Cut into wedges and serve immediately.


1 small pumpkin, 2 1/2 lbs.
1/4 cup maple syrup
1/4 cup light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3 eggs, beaten
3/4 cup half-and-half
1  recipe Pie Dough for Pumpkin Pie (a 9-inch pre-baked pie shell)
1 cup heavy cream
2 tablespoons confectioners' sugar