Maple-Pumpkin Pie Recipe

Yield: 8 Servings
Preparation: 20 minutes
Bake: 1 1/2 hours

1/2 (15 ounce) package refrigerated piecrust (1 sheet
1 1/2 cups canned pumpkin
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/4 cups half-and-half
2/3 cup maple syrup
1 teaspoon all purpose flour
3 eggs
3/4 chopped walnuts (optional)

Preheat Oven to 350 degrees
Unroll Pie crust and line a 9 1/2 inch deep-dish pie pan with dough. Prick the bottom of pie crust with a fork; trim and crimp edges.
Place lined pie pan on a baking sheet. Bake for 15 minutes. Set aside.
If desired roll out excess crust and cut out leaf shapes for decoration. Set aside.
In a large bowl, combine pumpkin, brown sugar, cinnamon, nutmeg, and salt. Mix well. Stir in half and half, syrup, and flour, and mix until smooth. Add eggs, one at a time. Stir in walnuts. Pour filling in prepared pie shell.
Bake 1 1/2 hours, or until center is set.
If decorating pie with leaf cutouts place cutouts on baking sheet with pie for the last 20 minutes of baking time. Remove pie from oven and transfer cutouts to center of baked pie.