Deep Dish
Vermont Pumpkin Maple Pie

Pure Vermont maple syrup deepens the flavor of this beloved holiday classic. For a truly memorable pie, it’s well worth the effort to roast and puree your own fresh pumpkin.


Directions   Print recipe     Email to a friend

1 recipe Basic Pie Crust
2 cups pumpkin puree
4 eggs, beaten
1 cup pure Vermont maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups half-and-half
~ whipped cream or your favorite topping

Preheat the oven to 450 degrees.

One 9-inch, deep dish pie pan

  1. Combine the pumpkin puree, eggs, maple syrup, cinnamon, nutmeg, ginger, salt and half-and-half in a spacious bowl.
  2. Pour the mixture into the prepared pie crusts and bake for 15 minutes.
  3. Reduce the heat to 350 degrees and bake for 45 minutes longer, or until a knife inserted in the center comes out clean.
  4. Cool the pie thoroughly (about two hours).
  5. Serve with a dollop of whipped cream.


Preparation Time: 
Preparation time: Approximately 10 minutes with prepared crust. One hour baking time, plus two hours downtime.