Pumpkin and maple sugar pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Pumpkin, canned |
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground ginger |
| 1 | tablespoon | Margarine |
| 1 | cup | Sugar |
| 1 | cup | Milk |
| 2 | tablespoons | Maple syrup |
| 2 | Eggs | |
| 1 | 9 inch pie crust -- unbaked | |
| 1 | Whipped cream -- optional | |
Directions
In a mixing bowl, combine all ingredients except the last two. Pour into the pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and continue baking for about 45 minutes more, or until knife inserted near the center comes out clean. Cool to room temperature, refrigerate. Garnish with whipped cream if desired. Try to use REAL maple syrup for this pie; it does not taste the same with the imitation type.
Recipe By : Jo Anne Merrill