Muscat Cream for Pumpkin Pie

¼ C plus 2 T Stevenot Orange Muscat
2 T sugar
1 C heavy cream
1 pumpkin pie
Whole nutmeg (optional)

Place ¼ C Muscat in non-reactive sauce pan. Add sugar; simmer until reduced to a thick syrup. Transfer to small cup; set aside to cool. Whip cream until soft peaks form; add 2 T wine to dissolve in syrup. Whip mixture into cream and top on pie. Scrape a little nutmeg on top and enjoy. Serves one 8” pie.