Pumpkin pie a great way to top a Thanksgiving meal

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A classic Thanksgiving dinner is only complete with a classic finish — aromatic pumpkin pie rich with cinnamon, ginger and nutmeg, topped with soft mounds of whipped cream.

To sweeten both pie and cream, we turned to maple syrup, which complements other ingredients with a rich, but still subtle sweetness.

Start to finish: 1 hr., 15 mins.

Servings: 8

For the pie:

9-inch prepared deep-dish pie crust in a pan

15-ounce can pumpkin puree

1 cup grade B maple syrup

1 cup heavy cream

4 eggs

1 teaspoon cinnamon

1 teaspoon dried ground ginger

1/2 teaspoon nutmeg

Pinch salt

For the whipped cream:

1 cup heavy cream

1 teaspoon cinnamon

1/4 cup sugar

Heat oven to 350 degrees. Place pie crust on baking sheet.

To make pie filling, in a medium bowl, whisk together pumpkin puree, maple syrup, heavy cream, eggs, cinnamon, ginger, nutmeg and salt. Pour into prepared pie crust. Bake for 50-60 minutes or until center is barely set. Set on rack to cool.

When ready to serve, make whipped cream. In medium bowl, whisk together heavy cream, cinnamon and maple sugar until cream forms soft peaks. Serve alongside pie.

Per serving: 530 calories; 310 calories from fat (58 percent of calories); 35 g fat (16 g saturated; 0.5 g trans fats); 170 mg cholesterol; 50 g carbohydrate; 3 g fiber; 28 g sugar; 6 g protein; and 220 mg sodium.