1 unbaked 10″ pie shell, well chilled — fluted edge
Leaf shapes cut from pastry scraps 1 1/2 cups pumpkin puree — fresh or canned
1/2 cup maple syrup
1 1/2 cups milk
2 eggs — lightly beaten
2 tablespoons flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg — freshly ground
1/4 teaspoon ground ginger
1/2 teaspoon salt
Preheat oven to 425. Mix together pumpkin, syrup, milk and eggs. Whisk together until smooth. Stir in flour, cinnamon, nutmeg, ginger and salt. Mix until well blended. Pour pumpkin mixture into pie shell. Bake about 40 minutes until filling is firm and a knife inserted in center comes out clean. Let cool. While cooling, place leaf shapes in oven on cookie sheet and bake until golden brown. Garnish top of pie with baked leaf shapes. Let cool completely before cutting with a sharp knife.