Ingredients
3 large eggs, lightly beaten1 cup canned pumpkin1 cup evaporated milk1/2 cup sugar1/4 cup maple syrup1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon maple flavoring1/2 teaspoon vanilla extractPastry for double-crust pie Whipped cream
Preparation
In a large bowl, beat the first 10 ingredients until smooth. Divide dough in half so that 1 portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack.
Roll remaining dough to 1/8-in. thickness; cut into desired shapes. Place cutouts on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Arrange cutouts over pie. Garnish servings with whipped cream.
