Vermont Maple Pumpkin Pie Recipe

Vermont maple syrup is a delicious addition to traditional pumpkin pie. From "The Official Vermont Maple Cookbook," Second Edition, published by the Vermont Maple Foundation. Reprinted with permission.

Yield: 6-8 servings

• 1-1/3 cups cooked, mashed pumpkin (one 15-oz. can)
• 3/4 cup Pure Vermont Maple Syrup
• 1-1/2 cups milk
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 unbaked pie shell
• 2 eggs
• 1 Tablespoon flour
• 1 teaspoon salt
• 1/8 teaspoon ginger

Beat or blend all ingredients thoroughly together. Pour into unbaked pie shell. Bake in 350 degree oven for 45 minutes or just until firm in the middle.

User Reviews