I decided to try putting a twist on my pumpkin pie this year. I added real Vermont maple syrup. It turned out wonderful! The Maple Syrup is not overpowering, it just adds that little something extra that is so perfect. This is now officially the new family recipe for pumpkin pie.
Ingredients:
1/2 cup sugar
1/3 cup real maple syrup
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
2 large eggs
1 cup evaporated milk
1 (15oz) canned pumpkin
1 deep dish 9 in pie crust
Directions:
To prepare filling, mix 1/2 cup sugar and next 5 ingredients. Slowly add sugar mixture through eggs at medium speed until well blended. Add milk and pumpkin; beat well. Pour into prepared crust. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees; bake an additional 50 minutes or until set. Cool on a wire rack.
