1 single pie crust
1 15-oz. can pumpkin (or 2 cups fresh)
Â½ cup sugar
Â¼ cup pure maple syrup
1 teaspoon cinnamon
Â½ teaspoon salt
3 eggs, slightly beaten
1 cup milk
Preheat oven to 375 F.
Combine pumpkin, sugar, maple syrup, cinnamon, and salt.
Add eggs. Beat with a fork until combined.
Gradually add milk, stirring until combined.
Pour filling into pie shell.
Cover edge of pie shell with foil.
Bake for 30 minutes.
Remove foil and bake for another 25 â€“ 30 minutes, or until knife inserted near center comes out clean.
Cool on wire rack.
Cover and refrigerate within 2 hours.
Serve with whipped cream.
Maple Whipped Cream –
Add one tablespoon pure maple syrup to 1 cup of whipping cream an whip as usual.