Make-Ahead Pumpkin Pie with Maple-Cinnamon Whipped Cream

Name: Make-Ahead Pumpkin Pie with Maple-Cinnamon Whipped Cream
Yield: Serves 8 to 10
Cuisine: American
Ingredients: 1 cup, heavy cream; 1 tablespoon, unflavored gelatin; 1 (15-ounce) can unsweetened, pumpkin puree; 3/4 cup (5¼ ounces), sugar; 1/4 cup, maple syrup; 1 1/2 teaspoons, ground ginger; 1 teaspoon, salt; 1/2 teaspoon, ground cinnamon; 1/4 teaspoon, ground nutmeg; 1 , fully baked 9-inch pie crust, completely cool; 1 cup, heavy cream, chilled; 1/4 cup, maple syrup; 1/4 teaspoon, ground cinnamon; Pinch , salt

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Appears in Cook's Country October/November 2018

Desserts or Baked Goods

American

Make Ahead

Dessert Pies

What we wanted: a pumpkin pie we could freeze whole. What we got: an excellent pie, frozen or not.

SERVES8 to 10

TIME45 minutes, plus 4 hours chilling

Make-Ahead Pumpkin Pie with Maple-Cinnamon Whipped Cream

WHY THIS RECIPE WORKS

When we set out to develop a recipe for a make-ahead pumpkin pie—one that we could fully bake and then freeze for up to two weeks with no negative effects—we knew a steep challenge lay ahead of us. Custard pies typically don't survive freez...

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