MAPLE PUMPKIN PIE
Inspired By: Maple Pumpkin Pie #3 from www.Camellia.org

Ingredients:
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust
1 3/4 cups pumpkin puree 1/2 cup maple syrup
1/4 cup maple sugar
1/4 cup sugar
1/2 cup heavy cream
1 cup milk
4 eggs
2 tablespoons flour
1 tsp PureSpice ® Pumpkin Pie Spice
1/4 teaspoon PureSpice ® nutmeg
1/4 teaspoon PureSpice ® ground coriander seed
1/4 teaspoon PureSpice ® cinnamon

1. Prepare piecrust.
2.Heat pumpkin puree in a heavy pan; stir frequently.
3.Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Do not let boil.
4.In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth.Beat in dry spices.For Maple Pumpkin Pie, beat in flour, then maple syrup.
5.When the piecrust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream.
6.Carefully pour hot pumpkin filling into hot piecrust; return to center of oven and bake at 400°.We fill the pie partway out of the oven, then top it off with a cup or ladle with the pie positioned in the oven, as the slightest sticking of the oven rack is liable to cause filling to slosh all over.
7.The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.