Maple Pumpkin Pie

1 9" pie crust (refer to pies for crust recipe)

2 cups pumpkin
2/3 cup maple syrup ( the real stuff)
1/4 cup Brown sugar packed
1 tsp vanilla ( you can use vanilla bean paste)
1/2 tsp salt
3 eggs
3/4 cup milk


Combine all ingredients and pour into pie crust.  Bake at 350 for 40-50 minutes or until you insert a knife and it comes clean.

If you want add a little decorative brittle for presentation here is a Salted Pecan Brittle that can be arranged around the pie top.

Line a baking pan with foil and coat with cooking spray or butter.

In a sauce pan toss in 3/4 cup sugar and 1/4 cup water.  Stir gentle on medium heart and bring to a boil. (about 10 minutes) boil until the color appears dark amber.

Stir in 3/4 cup toasted pecans and 1/2 tsp sea salt.  Remove from heat.
Pour this mixture in the prepared baking pan and spread evenly.  Sprinkle with 1/2 tsp sea salt. Cool Completely.  I break this up and then arrange this around the pie top.  Serve with whipped Cream.