Maple Pumpkin Pie

  • 2 purchased 9” pie crusts
  • 4 cups pureed pumpkin or 2 16 oz cans
  • 5 eggs
  • ¾ cups maple syrup
  • 2 cups milk or cream
  • 1 tsp salt
  • 2 tsps cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg

This delicious fall recipe makes 2 pies.

Thaw pie crusts if frozen. To prepare filling combine all ingredients in a large bowl and whisk until smooth. Pour into pie crusts and bake for about an hour until the crust is golden and a knife inserted in the center of the pie comes out clean. Cool thoroughly on a rack and refrigerate until serving. Top with whipped cream.

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