Maple Pumpkin Pie
Sweeten up your Thanksgiving feast with pumpkin pie, made with maple syrup and squash puree.
  • 1 lb squash puree (koginut, kuri, honeynut, or butternut)
  • ½ cup maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger 
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • (optional: 2 tablespoons brandy or whiskey)
  • 2 large eggs
  • ½ cup heavy cream
  • single pie crust, pricked with fork tines or blind baked for 10 min.
  1. Preheat oven to 425 F
  2. Thoroughly mix squash puree and maple syrup, then whisk in spices and optional liquor.
  3. In a separate bowl, combine eggs and cream and whisk, then add to pumpkin mixture.
  4. Transfer filling to pie pan and bake for 15 minutes at 425, then lower to 350 and bake for 35-50 minutes, until filling has fully set. 
  5. Serve at room-temperature with whipped cream or ice cream.