Yield: 8 Servings
|1||unbaked 10" pie shell, well|
|2||eggs -- lightly beaten|
: chilled -- fluted edge : Leaf shapes cut from pastry : scraps
1½ c pumpkin puree -- fresh or : canned
½ c maple syrup
1 ½ c milk
2 TB flour
1 ½ ts cinnamon
½ ts nutmeg -- freshly ground ¼ ts ground ginger
½ ts salt
Preheat oven to 425. Mix together pumpkin, syrup, milk and eggs.
Whisk together until smooth. Stir in flour, cinnamon, nutmeg, ginger and salt. Mix until well blended. Pour pumpkin mixture into pie shell. Bake about 40 minutes until filling is firm and a knife inserted in center comes out clean. Let cool. While cooling, place leaf shapes in oven on cookie sheet and bake until golden brown.
Garnish top of pie with baked leaf shapes. Let cool completely before cutting with a sharp knife.
Recipe By : The Dessert Show From: pk[smtp:pik848@...]