Peggy’S Rustic Pumpkin Pie

• 2 whole Large Eggs, Lightly Beaten
• 3/4 cups Dark Brown Sugar (packed)
• 1/2 teaspoons Salt
• 1-1/2 teaspoon Cinnamon
• 1/4 teaspoons Ground Cloves
• 2 teaspoons Pure Maple Syrup
• 1 can Pureed Pumpkin (15 Oz. Can)
• 1 can (12 Oz. Can) Evaporated Milk
• 1 whole Unbaked 9-inch Deep Dish Pie Crust

1. In a large bowl with a whisk, mix together eggs and sugar until brown sugar is completely incorporated with no remaining lumps.
2. Next mix in the salt, cinnamon, cloves and maple syrup until spices are thoroughly mixed in. Add pumpkin and incorporate.
3. Once everything is well blended, whisk in the evaporated milk a little at a time until all the milk has been added.
4. Pour into the prepared pie shell. Place in a pre-heated 425-degree oven for 15 minutes; then reduce temperature to 350 degrees and cook for an additional 40-50 minutes.
5. Pie is done when a knife inserted near the center comes out clean.
6. Cool on a wire rack for an hour or two and then refrigerate. Serve with whipped cream.

eggs, brown sugar, salt, cinnamon, ubc, maple syrup, milk, pie crust

Taken from tastykitchen.com/recipes/desserts/peggye28099s-rustic-pumpkin-pie/ (may not work)