- 8
Ingredients
- 1 1/2 cups canned pure pumpkin
- 2 large eggs
- 1 cup whole milk
- 1/2 cup pure maple syrup (preferably Grade B)
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 9-inch baked pie crust
- Sweetened whipped cream spiked with bourbon (optional; for serving)
Preparation
Step 1
Preparation
Preheat oven to 350°. Whisk pumpkin and eggs in a medium bowl. Add milk, maple syrup, flour, cinnamon, ginger, and salt; whisk to blend well. Pour filling into pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with whipped cream spiked with bourbon, if desired.The Personal Touch
"My grandmother used sugar in her pie, but the New Englander in me prefers Grade B maple syrup."—Janet McCracken
Preheat oven to 350°. Whisk pumpkin and eggs in a medium bowl. Add milk, maple syrup, flour, cinnamon, ginger, and salt; whisk to blend well. Pour filling into pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with whipped cream spiked with bourbon, if desired.
The Personal Touch
"My grandmother used sugar in her pie, but the New Englander in me prefers Grade B maple syrup."—Janet McCracken