Pumpkin Pie with Maple Whipped Cream

I made miniature pumpkin pies this week.  I don't know what's gotten into me this year.  Every pie I've made, I've also made miniature.   It didn't just start with the mini peach pies, either.  I made miniature versions of my cherry pie before that.  Two weeks ago I made miniature apple pies, for my daughter's pre-school class.  They were studying apples and I volunteered to bring in the pies for Friday's apple pie tasting.  Then this week, they were studying pumpkins.   Her teachers seemed pleased when I asked if they'd like me to bring the pies for the pumpkin pie tasting. 

When I made the school pies, I ended up making two batches of pie filling.  One with fresh roasted pumpkin and one with canned pumpkin.  For one thing, I was curious to see how different the end result would be.  Canned pumpkin is much darker and thicker than fresh.  It almost has a pudding consistency.  I was also curious how different the taste would be.  

small bowl, left: fresh pumpkin - large bowl, right: canned 

For the mini pies, I used my old stand by, Pillsbury ready to use pie crust.  But because this idea was an afterthought for me, I didn't have enough of those to make the mini pies and a standard pie.  I decided I would face my fear of flour and butter and make my own.  In another post, I am going to post the recipe and tutorial I used that made it not so scary this time.   But for posterity, I took a photo, because I never make my own dough.   I guess I felt I needed proof that I did it! 

The pies came out pretty much identical.  I wish I'd taken a picture of the mini pies.  In the rush for pre-school drop off, I totally forgot.   But the color and consistency were pretty much identical.  I did do one other thing differently, though.  In the fresh pumpkin, I used condensed milk.  And in the canned pumpkin, I used heavy cream.  Again, because of a lack of forethought on this project, I didn't have enough condensed milk to make two pies.  Since the canned pumpkin was thicker, I used the thinner milk in it.   

The three year old set enjoyed the mini pumpkin pies.  And my family enjoyed our pie with a dollop of maple whipped cream on top. 

Pumpkin Pie with Maple Whipped Cream

2 cups (or 1 can) pumpkin puree

2 large eggs

1 cup heavy cream (or condensed milk)

1/4 cup honey

2 tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 recipe pie crust

1 cup heavy cream

1 tablespoon maple syrup

In a large bowl combine the pumpkin, eggs, cream, honey, spices and brown sugar until well blended.  Pour into prepared pie crust.   Bake for 50-60 minutes.  The pie may still wiggle a bit in the center when it comes out of the oven, but as it comes to room temperature will set.   Allow to come to room temperature. 

In a large bowl, whip the heavy cream and maple syrup until stiff peaks form.