Delicious pumpkin pie sweetened with maple syrup and brown sugar.
1/4cupmaple syrupbe sure to use real maple syrup
Dash of salt
1teaspoonpumpkin pie spice
1 15ozcan Pure Pumpkin
1 12ozcan evaporated milk
1 9inchpie crustI used a Pillsbury Pie crust from the refrigerated section, a frozen pie crust would also work.
Whipped topping if desired.
Mix the brown sugar, maple syrup, salt and pumpkin pie spice together until completely blended.
Beat the eggs separately and then add them to the dry ingredients. Mix together.
Add the pumpkin. Blend completely.
Last, add the evaporated milk. Mix until thoroughly blended.
If you use the refrigerated crust, you will need own pie pan. Form the crust into the pan. Or you can use a frozen pie crust.
Pour the completed pie mixture into the pie crust.
Baking (Time: about 1 hour)
Bake at 425 degrees for 15 minutes to brown the edges of the crust. Reduce the oven temperature to 350 degrees and bake and additional 40-55 minutes until the pie is done (a knife inserted into the center comes out clean).
Allow to cool completely before serving.
Serve with whipped topping and sprinkle with cinnamon if desired.