Yield: 6-8 servings
1-1/3 cups cooked, mashed pumpkin (one 15-oz. can)
3/4 cup Pure Vermont Maple Syrup
1-1/2 cups canned evaporated milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 unbaked pie shell
2 eggs
1 Tablespoon flour
1 teaspoon salt
1/8 teaspoon ginger

Beat or blend all ingredients thoroughly together. Pour into unbaked
pie shell. Bake in 350 degree oven for 45 minutes or just until firm in
the middle.

Creamy Christmas Eggnog

Soft Custard (below)
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1/2 cup rum
1 or 2 drops yellow food color, if desired
Ground nutmeg

Prepare Soft Custard

Just before serving, beat whipping cream, powdered sugar and vanilla in
chilled medium bowl with electric mixer on high speed until stiff. Gently
stir 1 cup of the whipped cream, the rum and food color into custard.

Pour custard mixture into small punch bowl. Drop remaining whipped cream in
mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately.
Refrigerate any remaining eggnog.

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