Pumpkin & Maple Sugar Pie

Name: Pumpkin and Maple Sugar Pie
Cook time: P1H
Total time: P1H30M
Cuisine: Fusion
Ingredients: pumpkin; flour; cinnamon; nutmeg; ginger; margarine; sugar; milk; maple syrup; eggs; pie shell (9 inch); whipped cream

Yield

servings

Prep

30 min

Cook

60 min

Ready

90 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
16	ounces	pumpkin canned
2	tablespoons	all-purpose flour
½	teaspoon	cinnamon ground
½	teaspoon	nutmeg ground
½	teaspoon	ginger ground
1	tablespoon	margarine
1	cup	sugar
1	cup	milk
2	tablespoons	maple syrup
2	large	eggs
1	each	pie shell (9 inch) 9 inch, unbaked
1	x	whipped cream optional	*

Ingredients

Amount	Measure	Ingredient	Features
462.4	ml/g	pumpkin canned
3E+1	ml	all-purpose flour
2.5	ml	cinnamon ground
2.5	ml	nutmeg ground
2.5	ml	ginger ground
15	ml	margarine
237	ml	sugar
237	ml	milk
3E+1	ml	maple syrup
2	large	eggs
1	each	pie shell (9 inch) 9 inch, unbaked
1	x	whipped cream optional	*

Directions

In a mixing bowl, combine all ingredients except the last two.

Pour into the pie shell.

Bake at 425℉ (220℃) 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.