Title: Pumpkin and Maple Sugar Pie
Categories: Pies, Bakery
Yield: 1 servings
16 oz Pumpkin, canned
2 tb All-purpose flour
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground ginger
1 tb Margarine
1 c Sugar
1 c Milk
2 tb Maple syrup
2 Eggs
1 9 inch pie crust; unbaked
1 Whipped cream; optional
Recipe by: Jo Anne Merrill Preparation Time: 0:50
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.
