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

To sweeten both the pie and the cream, we turned to maple syrup, which complements the other ingredients with a rich, but still subtle sweetness.Maple Pumpkin Pie with Cinnamon-Maple Whipped CreamStart to finish: 1 hour 15 minutesServings: 8For the pie:9-inch prepared deep-dish pie crust in a pan15-ounce can pumpkin puree1 cup grade B maple syrup1 cup heavy cream4 eggs1 teaspoon cinnamon1 teaspoon dried ground ginger1/2 teaspoon nutmegPinch saltFor the whipped cream:1 cup heavy cream1 teaspoon cinnamoncup sugarHeat the oven to 350 F. Place the pie crust on a 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 50-60 minutes, or until center is just barely set. Set on a rack; cool completely.When ready to serve, make the whipped cream. In a medium bowl, whisk together the heavy cream, cinnamon and maple sugar until the cream forms soft peaks. Serve alongside the pie.Nutrition information per serving: 530 calories; 310 calories from fat (58 percent of total 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; 220 mg sodium.