16 oz Pumpkin, canned — solid
Pack
2 tb Flour
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground ginger
1 tb Butter or margarine —
Softened
1 c Sugar
1 c Milk
2 tb Maple syrup
2 Eggs
1 9 inch pie shell — unbaked
Whipped cream — optional
In a mixing bowl combine pumpkin, flour, cinnamon, nutmeg, ginger, butter,
sugar, milk, syrup and eggs; mix well. Pour into the pie shell. Bake at 425
for 15 minutes. Reduce heat to 350 degrees and continue baking for about 45
minutes or until a knife inserted near the center comes out clean. Cool to
room temperature. Refrigerate. Garnish with whipped cream if desired.
Yields
8 Servings