Deep Dish Vermont Pumpkin Maple Pie Recipe
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.
Ingredients
| 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 |
Directions
Preheat the oven to 450 degrees.
One 9-inch, deep dish pie pan
- Combine the pumpkin puree, eggs, maple syrup, cinnamon, nutmeg, ginger, salt and half-and-half in a spacious bowl.
- Pour the mixture into the prepared pie crusts and bake for 15 minutes.
- Reduce the heat to 350 degrees and bake for 45 minutes longer, or until a knife inserted in the center comes out clean.
- Cool the pie thoroughly (about two hours).
- 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.
