Pumpkin and Maple Sugar Pie

• 16 ounces pumpkin canned
• 2 tablespoons flour, all-purpose
• 1/2 teaspoon cinnamon ground
• 1/2 teaspoon nutmeg ground
• 1/2 teaspoon ginger ground
• 1 tablespoon margarine
• 1 cup sugar
• 1 cup milk
• 2 tablespoons maple syrup
• 2 large eggs
• 1 each pie shell (9 inch) 9 inch, unbaked
• 1 x whipped cream optional

1. In a mixing bowl, combine all ingredients except the last two.
2. Pour into the pie shell.
3. Bake at 425F (220C) for 15 minutes.
4. Reduce heat to 350 and continue baking for about 45 minutes more, or until knife inserted near the center comes out clean.
5. Cool to room temperature, refrigerate.
6. Garnish with whipped cream if desired.
7. Try to use REAL maple syrup for this pie; it does not taste the same with the imitation type.

pumpkin, flour, cinnamon ground, nutmeg ground, ginger ground, margarine, sugar, milk, maple syrup, eggs, pie shell

Taken from recipeland.com/recipe/v/pumpkin-maple-sugar-pie-5796 (may not work)