ashbabe

Pumpkin Maple Pie

Makes 8 servings

1 (14 fl. oz./398 mL) can pumpkin
1 tsp. (5 mL) ground cinnamon
1/2 tsp. (3 mL) ground nutmeg
1/2 tsp. (3 mL) ground ginger
1/2 tsp. (3 mL) salt
1 pinch ground cloves
1 (385 mL) tin evaporated milk
1/2 c. (125 mL) granulated sugar
1 egg, lightly beaten
2 Tbsp. (30 mL) maple syrup
1 (9"/23 cm) pie crust, unbaked


Preheat oven to 450°F (230°C). In a medium bowl, beat together pumpkin, spices, evaporated milk, sugar, egg and maple syrup. Pour into pie crust and bake for 20 minutes. Reduce oven temperature to 350°F (180°C); continue baking for 25-30 minutes or until centre of pie jiggles slightly. Remove from oven and let before slicing. If desired, garnish with baked pastry flowers and dollops of whipped cream.