Thanksgiving Recipe Vermont Maple Pumpkin Pie Recipe
With Thanksgiving fast approaching, I thought this week I would share some of the recipes I use. Pumpkin Pie is a must and actually I make several of them as they are a family favorite.
Vermont Maple Pumpkin Pie Recipe
Vermont maple syrup is a delicious addition to traditional pumpkin pie. From "The Official Vermont Maple Cookbook," Second Edition
Yield: 6-8 servings
Cook Time: 0 hours, 45 minutes
Ingredients:
1-1/3 cups cooked, mashed pumpkin (one 15-oz. can)
3/4 cup Pure Vermont Maple Syrup (none of that fake stuff)
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
1-1/3 cups cooked, mashed pumpkin (one 15-oz. can)
3/4 cup Pure Vermont Maple Syrup (none of that fake stuff)
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
Preparation: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.
Comments
Thank you for the recipe!
We have pumpkin pudding frequently in fall and winter--the filling baked like a custard in a pan instead of in a pie shell. It is even great for breakfast.
Your foods always look appealing and sound so good.
Catherine
CJ
Have a wonderful thanksgiving.
Love leanne