RECIPE COURTESY OF STACY HORN, SURFAS CULINARY DISTRICT

Yield: 8 to 10 servings

1 unbaked Dufour Pie Shell*
1 jar American Spoon Pumpkin Butter*
1 cup heavy cream
2 large eggs
1 teaspoon golden brown sugar*
1/2 teaspoon Comfort Spice Blend: Pumpkin Pie*

Preheat the oven to 350 degrees, 325 degrees for convection ovens.

In a large bowl, whisk together the pumpkin butter, brown sugar, pumpkin pie spice, eggs, and cream. Pour the filling into an unbaked Dufour pie shell.

Bake for 30 minutes, until the filling is just set in the middle and a knife inserted in the center comes out clean. Set aside to cool completely. Serve with the Maple Whipped Cream (RECIPE BELOW).

Maple Whipped Cream

Yield: 8 to 10 servings

1 cup cold heavy cream
3 tablespoons confectioner’s sugar*
1 teaspoon Nielsen Massey Pure Vanilla Bean Paste*
1/4 teaspoon maple flavor*

Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, maple flavor, and vanilla paste and beat on medium-high until it forms soft peaks. Serve with Surfas Pumpkin Pie.

*available at Surfas Culinary District

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