Ingredients
1 can (15 ounces) solid-pack pumpkin2 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1 tablespoon butter, softened1 cup sugar1 cup 2% milk2 tablespoons maple syrup2 large eggs, room temperatureDough for single-crust pieWhipped cream, optional
Preparation
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
In a bowl, combine the first 10 ingredients. Pour into the crust. Bake for 15 minutes. Reduce heat to 350° and continue baking until a knife inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.
