Maple Pumpkin Pie
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust
1 1/2 cups pumpkin puree
1/2 cup Maple Syrup
1 cup heavy cream
1/2 cup milk
4 eggs
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon cinnamon
The maple in this recipe is very subtle;
the seasoning, and heavy custard, pretty much
overpowers it.
If you want a more distinctly maple flavor.
You may also find that this is not sweet enough;
to sweeten it more, incorporate up to
1/2 cup sugar with the eggs.
Preheat oven temperature to 350.
Whisk eggs Cream, milk ingredients in medium bowl.
Whisk pumpkin puree, sugar, flour, and spice in
another medium bowl.
Add egg to the mixture and whisk until well blended.
Pour filling into crust.
Bake pie until filling is puffed around the edges and
the center moves slightly when pan is shaken,
about 1 hour and 5 minutes. Cool on a rack.
Chill until cold at least 4 hours or overnight.
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