3 beaten eggs 2 cups cooked pumpkin 1-1/2 cups plain yogurt 3/4 cup maple syrup 2 tablespoons dark rum 1 teaspoon pumpkin pie spice 1/2 teaspoon vanilla pinch of salt 1 8" pie crust
If using fresh pumpkin, drain in cheesecloth to remove excess liquid. In the bowl of an electric mixer, combine ingredients (except pie crust). Pour filling into an 8-inch pie crust. Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake 1 hour until custard sets
