SPICED PUMPKIN PIE

DIRECTIONS 1½ cups canned solid pack pumpkin ½ tablespoon dark molasses ½ tablespoon maple syrup 4 large eggs ⅔ cup whipping cream 1 purchased frozen 9-inch pie crust or homemade crust Place baking sheet in oven and preheat to 450°F.

Whisk first 8 ingredients together in large bowl to blend.

Whisk in pumpkin, molasses/maple syrup and eggs, then cream.

Pour mixture into crust.

Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 - 50 minutes. Cool.

Can be made 1 day ahead. Cover and refrigerate. Serve at room temperature.

EGG FREE DIRECTIONS ¼ cup water @ 110°

tablespoon powdered egg replacer 1½ cups canned solid pack pumpkin ½ tablespoon dark molasses ½ tablespoon maple syrup 1 cup whipping cream ½ cup sour cream 1 purchased frozen 9-inch pie crust or homemade crust Place baking sheet in oven and preheat to 450°F.

Whisk first 8 ingredients together in large bowl to blend.

Mix water and egg replacer separately while adding in other ingredients.

Whisk in pumpkin, molasses, maple syrup, and whipping cream.

Add egg replacer/water mixture and whisk for several minutes.

Whisk in sour cream to blend.

Pour mixture into crust.

Bake 15 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 - 50 minutes. Cool.

Can be made 1 day ahead. Cover and refrigerate. Serve at room temperature.

SUGGESTIONS Turn off oven after the time is up and leave pie to set for another ½ hour. If you’re making your own crust, make sure the crust is frozen and dont use a glass pie pan - otherwise the bottom crust might be on the soggy side.