1 unbaked 10″ pie shell, well
: chilled — fluted edge
: Leaf shapes cut from pastry
1 1/2 c pumpkin puree — fresh or
1/2 c maple syrup
1 1/2 c milk
2 eggs — lightly beaten
2 TB flour
1 1/2 ts cinnamon
1/2 ts nutmeg — freshly ground
1/4 ts ground ginger
1/2 ts salt
Preheat oven to 425. Mix together pumpkin, syrup, milk and eggs.
Whisk together until smooth. Stir in flour, cinnamon, nutmeg, ginger
and salt. Mix until well blended. Pour pumpkin mixture into pie
shell. Bake about 40 minutes until filling is firm and a knife
inserted in center comes out clean. Let cool. While cooling, place
leaf shapes in oven on cookie sheet and bake until golden brown.
Garnish top of pie with baked leaf shapes. Let cool completely before
cutting with a sharp knife.