Maple Pumpkin Pie with Cinnamon Whipped Cream

Steam the pumpkin for about 30-45 minutes or until completely tender.

Preheat the oven to 375 degrees.

Scoop out the flesh and puree in a food processor. Set aside 1-1/2 cups and use the rest for something else. If the pumpkin seems a little on the watery side, place it in a strainer to drain excess liquid.

In a large mixing bowl, whisk together the pumpkin puree, milk, salt, vanilla, maple syrup and eggs until smooth. Pour into the unbaked pie shell. Bake for about 50 minutes or until the pie doesn’t jiggle any more. Cool 1 hour and then store in fridge.

For the cinnamon whipped cream, combine all ingredients in a bowl and beat with an electric mixer until it has the desired consistency. Pipe onto the pumpkin pie before serving.