15 oz 100% pure pumpkin
½ pint whipping cream
2 eggs
¾ cup sugar
2 tsp ground cinnamon
1 tsp ground ginger
½ tbsp whiskey
½ tbsp Vermont maple syrup
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp salt
9 inch pie crust, unbaked
Mix pumpkin with whipping cream.
Add eggs,one at a time, mix after each addition.
In another bowl, mix sugar, cinnamon, ginger, nutmeg, cloves and salt.
Add to pumpkin mixture.
Mix well.
Pour into pie shell.
Bake in preheated 425-degree F oven for 10 minutes.
Reduce temperature to 350 degrees and bake for 45 minutes or until knife inserted near center comes out clean.
Cool completely.
Spread whipped topping on top of pie and sprinkle with walnuts.
Refrigerate leftovers.
Sugar: 21g
:
Calcium: 87mg
Calories: 1242kcal
Carbohydrates: 134g
Cholesterol: 81mg
Fat: 71g
Fiber: 6g
Iron: 7mg
Potassium: 436mg
Protein: 16g
Saturated Fat: 26g
Sodium: 1094mg
Vitamin A: 5019IU
Vitamin C: 5mg
