Maple Gingerbread Pumpkin Pie

Name: Maple Gingerbread Pumpkin Pie
Ingredients: 2 cups pumpkin puree; 1 cup evaporated milk; 2 large eggs; 34 cup maple syrup; 2 tablespoons molasses; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 12 teaspoon ground cloves; 12 teaspoon salt; 1 unbaked 9-inch deep dish pie pastry

10 ingredients

8 steps

Ingredients

2 cups pumpkin puree
1 cup evaporated milk
2 large eggs
34 cup maple syrup
2 tablespoons molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
12 teaspoon ground cloves
12 teaspoon salt
1 unbaked 9-inch deep dish pie pastry

Directions

1

Preheat the oven to 425 degrees (F)
2

Beat the eggs in a large bowl.
3

Mix in the liquids first, then the rest of the ingredients, making sure they are all combined thoroughly.
4

Pour into the pie shell.
5

Bake for 15 minutes.
6

Reduce temperature to 350 degrees.
7

Bake for 40 more minutes or until a knife inserted comes out clean (the colour of the filling will be darker because of the molasses, but if the crust edge starts getting too dark put a ring of tinfoil over it while baking).
8

Let cool for at least an hour.