Maple Pumpkin Pie

1 16 ounce can solid pack pumpkin, or use about 2 cups of cooked pumpkin
1 cup evaporated milk
3/4 cups maple syrup
3 eggs, slightly beaten
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon rum extract(optional)
Pastry for a single 9-inch pie crust

Place the pastry into a 9-inch pie plate. Combine remaining ingredients in a large bowl; beat until well blended. Pour into prepared pastry. Bake at 400 degrees F for 45 minuts or until knife inserted near center comes out clean.

Maple Fudge

2 C maple syrup
1 T light corn syrup
3/4 C light cream
1 t vanilla extract
3/4 C chopped pecans


Butter an 8x8 inch dish lined with foil.
Place pecans on a baking sheet and toast in a 350 degree oven until fragrant, about 8 minutes.
Butter the bottom and sides of a meduim saucepan. Combine maple syrup, corn syrup and cream in the saucepan. Bring to a boil, stirring constantly. Then heat without stirring to between 234 and 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool until lukewarm (1-2 hours). Beat mixture with a wooden spoon until it thickens and loses its gloss (It will look abouit like peanut butter at this point). Quickly fold in vanilla and nuts and spread in prepared pan. Let cool completely before cutting.