McFarland Orthodontics has a lot to be thankful for this year… namely, we are thankful for YOU, our patients. Today we are sharing one of our favorite classic Thanksgiving recipes with you that has appeared in our kitchens year after year.

This pumpkin pie recipe from Martha Stuart couldn’t be more braces-friendly if it tried! Your braces will thank you later for the silky smooth goodness you are about to bake. With Thanksgiving just days away, keep this recipe around for a last minute way to prepare this sweet classic. (Plus it uses a store-bought pie crust, which will save you plenty of time and energy.)

Ingredients
For Pie
1 disk of store-bought Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
2 large eggs
3/4 cup packed light-brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons pumpkin-pie spice
1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups)
1 cup half-and-half
For Whipped Cream
1 cup heavy cream
2 tablespoons pure maple syrup
1 teaspoon granulated sugar

Directions

Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
Preheat oven to 350 degrees. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.