Vermont Maple Pumpkin Pie
Indulge in the perfect harmony of autumn flavors with this Vermont Maple Pumpkin Pie, a cozy twist on the classic pumpkin pie recipe. Featuring the rich sweetness of pure Vermont maple syrup paired with creamy pumpkin puree and a hint of warm spices like cinnamon, ginger, and nutmeg, this dessert embodies the essence of fall. The silky filling is balanced by a flaky, buttery crust, creating an irresistible texture in every bite. With minimal prep time and straightforward steps, it’s an ideal dessert for Thanksgiving or any fall gathering. Serve it chilled or at room temperature with a dollop of whipped cream for an extra touch of indulgence. This recipe captures the heart of seasonal baking with the delightful flavors of maple and pumpkin!
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Recipe Information
Ingredients
- 15 oz Pumpkin puree
- 3 4 cup Pure Vermont maple syrup
- 1 cup Heavy cream
- 1 4 cup Whole milk
- 2 pieces Large eggs
- 1 piece Egg yolk
- 1 tsp Ground cinnamon
- 1 2 tsp Ground ginger
- 1 4 tsp Ground nutmeg
- 1 4 tsp Salt
- 1 piece Unbaked 9-inch pie crust
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the pumpkin puree, pure Vermont maple syrup, heavy cream, and whole milk. Whisk until smooth.
In a separate bowl, beat the eggs and egg yolk until lightly frothy, then add them to the pumpkin mixture. Mix well.
Add the ground cinnamon, ground ginger, ground nutmeg, and salt to the pumpkin mixture. Stir until the spices are evenly incorporated.
Place the unbaked pie crust into a 9-inch pie pan. Crimp or trim the edges as desired.
Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set but still slightly wobbly in the center.
Remove the pie from the oven and let it cool completely on a wire rack. The center will firm up as it cools.
Once fully cooled, optionally refrigerate the pie for 2-3 hours before serving. This enhances the flavors and ensures clean slices.
Serve as is or with a dollop of whipped cream.
Nutrition Facts
Calories |
3826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 3213 mg | 140% | |
| Total Carbohydrate | 579.9 g | 211% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 471.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1009 mg | 78% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2978 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
