Submitted by Diane Caylor Jasper, who writes: “This recipe is from Sally Jasper, my husband Hank’s mom. The Jaspers homesteaded their farm over 140 years ago. “Jasper’s Sugar Bush” has been making Maple syrup for 4 generations.”
- 1 cup pumpkin or winter squash
- 2 Tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 Tablespoon melted butter
- 1/2 cup milk
- 1 1/3 cup real maple syrup
- 2 eggs, beaten
Beat pumpkin or squash until smooth.
Add cornstarch, cinnamon, nutmeg and salt; Mix thoroughly.
Add melted butter, milk and maple syrup and mix.
Stir in eggs
Pour into 9-inch unbaked pie shell and bake 15 minutes at 450 degrees and then lower to 325 degrees and continue baking for 40 minutes or until done.
You will know it is done when a clean knife blade is inserted and it comes out clean.
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