<http://schema.org/recipeInstructions>
" In a food processor, combine the flour, granulated sugar and 1/4 tsp salt. Add the butter and pulse to form coarse crumbs. Add 2 Tbsp cold water, pulsing until the dough begins to come together (if necessary, add more water 1 tsp at a time). Transfer the dough to a piece of plastic wrap; shape into a 1-in.-thick disk. Wrap and refrigerate until firm, at least 1 hour. Heat oven to 350\u00B0F. On a lightly floured surface, roll the dough into a 12-in. circle. Fit it into the bottom and up the sides of a 9-in. pie plate; trim the overhang 1/2 in. from the edge of the rim. Fold the overhang under itself and crimp as desired. Refrigerate until ready to fill. In a bowl, combine the eggs, brown sugar, pumpkin, milk, vanilla, cinnamon, ginger, 1/2 cup maple syrup, 1/4 cup cream and remaining 1/4 tsp salt. Transfer to the prepared crust and bake until the filling is just set in the center and crust is golden brown, 60 to 65 minutes. Let cool. Ten minutes before serving, using an electric mixer, beat the remaining 3/4 cup cream and 6 Tbsp maple syrup until soft peaks form. Serve with the pie."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11748/pumpkin-pie-maple-whipped-cream-recipe-124673/?src=shelter_footer>