Old Fashioned Pumpkin Pie

 Ingredients:

• 2 cups canned pumpkin purée
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk (cream tastes MUCH better)
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 1 pie crust
• 1 16 oz carton of heavy whipping cream
• 1/4 cup real maple syrup

Directions:

1. Preheat oven to 425°F
2. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
3. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4. Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
5. Put 16 oz heavy whipping cream into a bowl or stand mixer. 
6. Add 1/4 cup maple syrup.
7. Beat on high for 2 minutes or until stiff peaks form. 
8. Serve pie with whipped cream!

Pumpkin Pie Ice-Cream

This ice-cream is amazing. It seriously tastes just like pumpkin pie. If you don't like pumpkin pie, it's not for you! The key to this ice-cream is using fresh pumpkin, not from a can.

Ingredients:
1 3/4 cup fresh pumpkin puree (you can substitute 1 15 oz can of pumpkin puree)
1 1/2 cups heavy cream
1/2 white sugar
1/4 brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Directions:

1. If you are going to use fresh pumpkin puree get a pie pumpkin from the store. Cook the pumpkin. I do this in my vegetable/rice steamer. After you cook the pumpkin puree it in a food processor.
2. Then put puree in cheese cloth and then into a colander for about 15 minutes to drain the extra water.
3. Heat cream, white sugar, and brown sugar in a sauce pan until it barely begins to bubble, stiring constantly, do not let it boil.
4. Remove sweetened cream from heat and let cool to room temperature.
5. Beat pumpkin puree, sweetened cream, salt, and the spices for 3 minutes on medium-high speed.
6. Pour mixture into your ice-cream maker and turn on for about 30 minutes or following the directions of your particular machine (add some walnuts if you want a bit of a crunch).
   
7. Enjoy!