Maple Gingerbread Pumpkin Pie

• 2 cups pumpkin puree
• 1 cup evaporated milk
• 2 large eggs
• 34 cup maple syrup
• 2 tablespoons molasses
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 12 teaspoon ground cloves
• 12 teaspoon salt
• 1 unbaked 9-inch deep dish pie pastry

1. Preheat the oven to 425 degrees (F)
2. Beat the eggs in a large bowl.
3. Mix in the liquids first, then the rest of the ingredients, making sure they are all combined thoroughly.
4. Pour into the pie shell.
5. Bake for 15 minutes.
6. Reduce temperature to 350 degrees.
7. Bake for 40 more minutes or until a knife inserted comes out clean (the colour of the filling will be darker because of the molasses, but if the crust edge starts getting too dark put a ring of tinfoil over it while baking).
8. Let cool for at least an hour.

pumpkin puree, milk, eggs, maple syrup, molasses, ground cinnamon, ground ginger, ground cloves, salt, dish pie pastry

Taken from www.food.com/recipe/maple-gingerbread-pumpkin-pie-488840 (may not work)