White Mountain Foods | December 2nd, 2016
1½ cups White Mountain Foods Bulgarian Yogurt
3 eggs, beaten or egg substitute
2 cups cooked pumpkin
¾ cup maple syrup
2 T. Myer’s dark rum
1 tsp. pumpkin pie spice
½ tsp. vanilla
pinch of salt
one 8” pie crust
If using fresh pumpkin, drain in cheesecloth to remove excess liquid. In the bowl of an electric mixer, combine ingredients. Pour filling into pie crust. Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).
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