1 1/2 cups of
pumpkin, cooked and strained
1/3 cup of white
sugar
2 tablespoons of
brown sugar
2 1/2 tablespoons
of maple syrup
1/2 teaspoon of
salt
1/4 teaspoon of
ginger
1/4 teaspoon of
cinnamon
1/4 teaspoon of
nutmeg (keep on the generous side with these spices)
1 3/4 cups of
light cream (or half rich cream)
2 eggs, slightly
beaten
Scald the cream and add to the
pumpkin, which has been mixed with the maple syrup and
dry ingredients. Add the lightly beaten eggs. Pour into
a short, uncooked crust and bake at 450 degrees for 20
minutes, then reduce heat to 350 degrees and bake for
about 30 minutes.
