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Ingredients
- 1 1/2 C canned pumpkin
- 2 Large eggs
- 1 C whole milk
- 1/2 C pure Maple syrup Grade B
- 1 TSP all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 9 " baked pie crust
- whipped cream spiked with bourbon
Preparation
Step 1
Preheat oven to 350°.
Whisk 1 1/2 cups canned pure pumpkin and 2 large eggs to blend well in a medium bowl.
Add 1 cup whole milk, 1/2 cup pure maple syrup (preferably Grade B), 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 tsp. kosher salt; whisk to blend well.
Pour filling into a 9-inch baked pie crust.
Bake pie until center is just set, 55-60 minutes.
Transfer to a wire rack; let cool. Serve with sweetened whipped cream spiked with bourbon, if desired
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