Preheat oven to 425°F / 220°C / Gas Mark 7
16 ounces Pumpkin puree
2 tablespoons All-purpose flour
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg
1/2 teaspoon ground Ginger
1 tablespoon Butter or margarine
1 cup Sugar
1 cup Milk
2 tablespoons Maple syrup
2 large lightly beaten Eggs
1 each unbaked Pie crust
Level of Difficulty:
1 Hour 15 Minutes
In a mixing bowl combine pumpkin, flour, cinnamon, nutmeg, ginger, butter, sugar, milk, maple syrup and eggs; mix well. Pour into the pie shell.
Bake at 425°F for 15 minutes. Reduce heat to 350°F and continue baking for about 45 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate.
Garnish with whipped cream if desired.