Pumpkin Pie with Almond Spiced Whipped Cream
Serve with Olive and Garlic Soft Cheese Spread with Whole-Grain Baquette and Yukon Gold Potatoes, Orange Balsamic Rock Cornish Game Hens, Braised Carrots and Fennel and Sweet and Spicy Brussels Sprouts.
- 1 pumpkin pie
- 1 1/2 cups whipping cream
- 1 shot almond liqueur or 1 teaspoon almond extract
- Grated nutmeg, to taste
- 2 pinches ground cinnamon
Heat the pie in hot oven to crisp shell.
Whisk cream until soft peaks form, a couple of minutes. Whisk in almond liqueur or extract and season with nutmeg and cinnamon, to taste.
Serve pie with flavored cream.