Maple Pumpkin Pie

3 eggs, slightly beaten
3 cups (750 mL) pumpkin, canned or cooked
1/2 cup (125 mL) brown sugar
1 cup (250 mL) cream or evaporated milk
1/2 cup (125 mL) maple syrup

9 inch pie shell, baked or
   3/4 cup (175 mL) Bisquick
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ginger
1/2 tsp (2 mL) salt
1/2 cup (125 mL) walnuts

Directions: Combine eggs, maple syrup, spices, salt, pumpkin and cream. Beat by hand or electric mixer until smooth. Pour filling into pie shell and bake at 350°F for 60 to 70 minutes, until filling has set. Serve warm or cold; decorate with walnuts.

Variation: to make an impossible pumpkin pie, omit unbaked pie shell, add Bisquick to ingredients and pour into buttered pie plate. Bake same as above.

Source: Ontario Maple Syrup Producer’s Association
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