Jack-O’-Lantern Pie

• 3 large eggs, lightly beaten
• 1 cup canned pumpkin
• 1 cup evaporated milk
• 1/2 cup sugar
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon maple flavoring
• 1/2 teaspoon vanilla extract
• Pastry for double-crust pie
• Whipped cream

1. In a large bowl, beat the first 10 ingredients until smooth. Divide dough in half so that 1 portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
2. Cover edges loosely with foil. Bake at 400u0b0 for 10 minutes. Reduce heat to 350u0b0; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack.
3. Roll remaining dough to 1/8-in. thickness; cut into desired shapes. Place cutouts on an ungreased
4. . Bake at 400u0b0 for 6-8 minutes or until golden brown. Arrange cutouts over pie. Garnish servings with whipped cream.

eggs, pumpkin, milk, sugar, maple syrup, ground cinnamon, salt, ground nutmeg, maple, vanilla, pastry, cream

Taken from www.tasteofhome.com/recipes/jack-o-lantern-pie/ (may not work)