Recipe: Ginger Pumpkin Pie with Maple Whipped Cream

I love pumpkin pie, and look forward to it every year, but let's face it...sometimes it can get a little boring. I have spiced up my pumpkin pie with lots of fresh ginger and a sweet cookie crust.

Ginger Pumpkin Pie with Maple Whipped Cream
Makes 8 servings

For the crust:

• 1½ cups finely ground gingersnap cookie or graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• ¼ teaspoon ground ginger

For the filling:

• 1 15-ounce can pumpkin
  
• 2 large eggs
• 1 cup heavy cream
• ¾ cup granulated sugar
• 2 tablespoons grated fresh ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon kosher or sea salt

For the Maple Whipped Cream:

• 1 cup heavy cream
• 3 to 4 tablespoons pure maple syrup

1. Preheat oven to 350° Fahrenheit. Butter an 8- or 9-inch springform pan, set aside. For the crust, stir together the cookie or graham cracker crumbs, 2 tablespoons of sugar, butter, and ground ginger and press into the prepared pan. Bake until golden, 8 to 10 minutes.

2. For the filling, whisk together the pumpkin, eggs, 1 cup of heavy cream, remaining sugar, fresh ginger, cinnamon, nutmeg, and salt until smooth. Pour the filling into the prepared crust and bake until the center is set, 50 to 60 minutes.

For the maple whipped cream, combine the heavy cream and maple syrup in a large bowl and beat with an electric mixer until stiff and fluffy peaks form. Garnish slices of pie with maple whipped cream.