- 1 partially blind-baked 9″ bottom crust
- 4 T butter
- 1/4 C maple syrup
- 1/4 C brown sugar
- 1 t cinnamon
- 1/2 t ground ginger
- 1/8 t ground cloves
- 1/4 t salt
- 2 large eggs
- 1 15 oz. can pumpkin puree
- 1 can evaporated milk
Pre-heat oven to 425
In small skillet heat the butter over medium-heat stirring constantly until the butter solids turn deep brown (it will become foamy, then milk solids will sink to the bottom and brown). Once you smell that nutty aroma, remove from heat and immediately pour into a mixing bowl.
Add the maple syrup, sugar, and spices to the butter. Stir to combine.
Add the eggs and pumpkin to the bowl and whisk until smooth. Add evaporated milk, then whisk again.
Place pre-baked pie crust on a baking sheet, then pour filling into crust. Transfer to oven.
Bake pie for 15 minutes at 425, then reduce heat to 350. Continue to bake for 35-40 minutes or longer until pie is slightly domed on top, lightly brown around the edges, and center is no longer liquid but still jiggles slightly when you shake the baking sheet.
Let cook completely before serving. Cover and refrigerate once cool if not eating right away.