Pumpkin and Maple Sugar Pie
Source:Jo Anne Merrill

16 ounces pumpkin, canned
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 tablespoon margarine
1 cup sugar
1 cup milk
2 tablespoons maple syrup*
2 eggs
1 (9-inch) pie crust -- unbaked
Whipped cream -- optional

In a mixing bowl, combine all ingredients except the last two. Pour into the pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and continue baking for about 45 minutes more, or until knife inserted near the center comes out clean.

Cool to room temperature, refrigerate. Garnish with whipped cream if
desired.

*Try to use REAL maple syrup for this pie; it does not taste the same with the imitation type.