1 – 9” unbaked pastry shell
1 – 16 oz can pumpkin (2 cups)
1 – 14 oz can sweetened condensed milk
1/3 cup maple syrup
1 tsp ground cinnamon
½ tsp each ground ginger, nutmeg and salt
Maple pecan glaze
Preheat oven to 425 degrees. In a large bowl, combine all ingredients except pastry shell and maple pecan glaze. Mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven heat to 350 degrees. Bake 35-40 minutes longer or until knife inserted one inch from edge comes out clean. Cool. Top with maple pecan glaze. Chill.
Maple Pecan Glaze
In saucepan, combine 1/3 cup maple syrup and ½ cup whipping cream, unwhipped. Bring to a boil. Boil rapidly 15-20 minutes or until thickened. Stirring occasionally. Add ¼ cup chopped pecans.