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Enjoy this recipe from I'll be Home for Christmas.
Submitted by: Shirley Howie from Foxboro, MA
15-oz. can pumpkin
1 c. brown sugar, packed
2 eggs, beaten
2 T. all-purpose flour
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1/2 t. nutmeg
1/2 t. salt
12-oz. can evaporated milk
1/2 c. pure maple syrup
10-inch pie crust, unbaked
Garnish: whipped cream
In a large bowl, mix together pumpkin, brown sugar, eggs, flour, spices and salt until smooth and well combined. Gradually stir in evaporated milk and maple syrup until fully blended. Pour into unbaked pie crust. Bake at 350 degrees for 60 to 65 minutes, until a knife tip inserted in the center comes out clean. Cool completely before serving. Garnish slices with a dollop of whipped cream. Makes 8 servings. | |
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In a large bowl, mix together pumpkin, brown sugar, eggs, flour, spices and salt until smooth and well combined. Gradually stir in evaporated milk and maple syrup until fully blended. Pour into unbaked pie crust. Bake at 350 degrees for 60 to 65 minutes, until a knife tip inserted in the center comes out clean. Cool completely before serving. Garnish slices with a dollop of whipped cream. Makes 8 servings. |
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