Pumpkin Pie I
Photo: Peggy Greb, Public domain
Pumpkin pie with maple syrup in place of most of the sugar, baked in a single shell with no top crust. The syrup gives the custard a deeper, rounder sweetness than plain sugar, with ginger and cinnamon alongside. Use real maple syrup, since pancake syrup has a different sugar content and will change the set. This is a traditional American and Canadian holiday dessert, and it is usually served with whipped cream.
Instructions
Heat the oven to 350°F (180°C). Have the unbaked 9-inch pie shell ready.
If you are using fresh pumpkin, make sure it is cooked, puréed and well drained so the filling does not turn out runny. Plain canned pumpkin works as well.
Combine the scalded milk, pumpkin, maple syrup, sugar, flour, salt, ginger, cinnamon, nutmeg if you are using it, and the beaten eggs. Blend until the mixture is smooth and evenly colored.
Pour the filling into the unbaked pie shell. Set the pie in the heated oven.
Bake for 45 minutes. Leave the pie to cool before slicing, and serve it with whipped cream.
Make it personal.
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