Ingredients
3 large eggs1 cup canned pumpkin1 cup evaporated milk1/2 cup sugar1/4 cup maple syrup1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon maple flavoring1/2 teaspoon vanilla extract1 frozen deep-dish pie crust (9 inches)1 sheet refrigerated pie crust, optionalWhipped cream, optional
Preparation
In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack.
If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.
