Classic Pumpkin Pie


Pre-baked pie shell

1 can (15 oz) Libby's 100% pure pumpkin 1 ½ cups half and half ¾ cup granulated white sugar ¼ cup maple syrup 2 large eggs, lightly beaten 3 teaspoons pumpkin pie spice (see below) ¼ teaspoons fine-grain sea salt


Preheat: oven 350˚F

Combine pumpkin, half and half, granulated sugar, maple syrup, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.

Bake for 20 minutes and check on pie. Rotate if necessary and bake for 20 to 30 more minutes or until knife inserted near center comes out clean. Cool on wire rack.

Serve with Bourbon Whipped Cream.

Pumpkin Pie Spice:

2 ½ tsp cinnamon 1 tsp ginger 1 tsp nutmeg ½ tsp cloves

Bourbon Whipped Cream

To make bourbon whipped cream, add 1 tablespoon super-fine sugar, a pinch of sea salt and 2 tablespoons bourbon to a pint of cream as it is being whipped. Beat until stiff and serve immediately. Refrigerate any unused cream.

Serves 6-8