• Make one sourdough pie crust – can be made several days ahead of time and just wrapped in plastic wrap or an airtight container and kept in the refrigerator.
• When ready to make the pie, roll out the pie crust on a lightly floured surface, place it in the pie dish and flute the edges as desired.  Trim off an excess dough with a sharp knife.

Make The Pumpkin Pie Filling

• Preheat your oven to 425 degrees 
• In a large mixing bowl or blender, combine the filling ingredients and mix well. 
• Pour the pumpkin filling into the prepared pie crust
• Place your pie in the preheated oven for 15 minutes
• Reduce heat to 350 degrees and bake for 45 more minutes until the center of the pie is set and the edges are golden brown.
• Remove from the oven and allow the pie to cool on a wire rack, then refrigerate. 
• While the pie cools, make the whipped topping (below).
• Store leftover pie in an airtight container in the refrigerator for up to a week.

Maple Whipped Cream

• 4 cups heavy whipping cream, cold
• ½ cup sugar
• 2 Tbl. real maple syrup
• Add all ingredients to the bowl of a stand mixer.  
• Mix on high speed until cream is whipped and firm peaks form.
• Serve immediately over a slice of pumpkin pie.