Pumpkin Pie with Maple Sugar (Vermont)

Perfect for your next Thanksgiving meal, this cross between a sugar pie and pumpkin pie is sure to please.

1 (15 oz) can solid-pack pumpkin
2 Tbsp. all-purpose flour, unbleached
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
1 Tbsp. butter, softened
1 cup sugar
1 cup whole milk
2 Tbsp. pure maple syrup
2 large eggs
1 (9") pie shell, unbaked

Garnish:
whipped cream

Preheat oven to 425°F.

In a bowl, combine the first 10 ingredients. Pour into the pie shell.

Bake for 15 minutes. Reduce heat to 350°F and continue baking for about 45 minutes or until a knife inserted in the center comes out clean.

Cool to room temperature. Refrigerate.

Garnish with whipped cream if desired.

Makes 8 servings.