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Vermont Pumpkin Maple Pie (Makes 2 pies) Dan the Produce Man

2 cups pumpkin puree

3 eggs

1 cup pure Vermont Maple Syrup

1 TSP cinnimon

1/2 TSP nutmeg

1/2 TSP ginger

1/2 Tsp salt (optional)

2 cans evaporated milk or 1 qt cream

Mix well in a big bowl

our into two 9" pie plates in a half baked and cooled pie shell. Bake at 450 for 15 minutes. Reduce heat to 350 and bake 45 minutes longer

or until knife inserted into the center comes out clean.

Let it cool for two hours Refrigerate for two more hours and serve.

For a purely vegan version use 20 oz of Silken Tofu in place of the half- &-half and 4 ½ teaspoons of ENER-G culinary egg substitute instead of the eggs.

More about Pumpkins


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