By Martha Boudah, Taste of Home
We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal.
Total Time
Prep: 10 min. + chilling Bake: 1 hour + cooling
Makes
8 servings
Ingredients
- 1 can (15 ounces) solid-pack pumpkin
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 tablespoon butter, softened
- 1 cup sugar
- 1 cup whole milk
- 2 tablespoons maple syrup
- 2 large Nellie’s Free Range Eggs
- 1 unbaked pie shell (9 inches)
- Whipped cream, optional
Directions
- In a bowl, combine the first 10 ingredients. Pour into the pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for about 45 minutes or until a knife inserted in the center comes out clean. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.
Nutrition Facts
1 piece: 308 calories, 11g fat (5g saturated fat), 66mg cholesterol, 148mg sodium, 49g carbohydrate (32g sugars, 3g fiber), 5g protein.
See more at: Taste of Home
