Pumpkin-Maple Pie

This is similar to a pie I baked many years ago for an "after election party". The one I baked was a chiffon pie, and I received a marriage proposal in the elevator going up to the reception room!

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 1 (9 inch)  pie crusts, dough
• 1 (16 ounce) can solid pack pumpkin
• 1  cup  whipping cream
• 3⁄4 cup pure maple syrup
• 3  large eggs
• 1  tablespoon all-purpose flour
• 1⁄2 teaspoon  natural maple flour
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1  pinch salt

• MAPLE WHIPPED CREAM

• 1  cup  chilled  whipping cream
• 3  tablespoons pure maple syrup

Directions

1. Position rack in lowest third of oven and preheat to 400ºF.
2. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8-inch thick).
3. Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate.
4. Gently press into place.
5. Trim edges of crust, leaving 1/2-inch overhang.
6. Fold excess under. Crimp edges.
7. Freeze until crust is firm, about 15 minutes.
8. Line pie crust with foil, leaving 3-inch overhang.
9. Fill foil with beans or pie weights.
10. Fold extra foil gently over crust edges.
11. Bake until crust is set, about 15 minutes.
12. Remove foil and beans.
13. Cool pie crust slightly. Reduce oven temperature to 350 degrees.
14. Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl.
15. Pour filling into crust.
16. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes.
17. Cool completely.
18. Cut pie into wedges and serve with Maple Whipped Cream.
19. To make Maple Whipped Cream:
20. Whip cream with syrup in large bowl until soft peaks form.