My Pumpkin Pie

Main Ingredents for best results:

1 Pint of My Pumpkin puree
1 cup warm milk
1/3 cup Demmera Sugar
¬ cup Maple Syrup. (I recommend either real maple syrup or "Rogers golden brown syrup".)
2 table spoons flour
2 eggs
1 teaspoon salt
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger

Secondary Ingredents:
1, 10 inch single pie crust

Optional, « pint of Whipping Cream
White sugar, as needed
1 tablespoon vanilla.

Preparation:

Combine all the main ingredents, except the flour, into a container and blend well with an egg beater.
Than while still beating it, slowly sprinkle in the flour.

Pour this mixture into your pie crust and bake in a pre-heated oven at 450 degrees for 20 minutes.
Reduce the temperature to 325 degrees and bake for another 30 to 35 minutes.

Remove from oven and let cool.

Whipped Cream, if desired:

Put whipping cream into a container, add vanilla, and beat at a high speed with an egg beater.
While beating, Add enough sugar to sweeten to your taste.
Beat until it is fairly stiff.

Put as a topping on the Cooled Pie.