With Thanksgiving and the holiday season approaching, we thought we'd share this popular maple pumpkin pie recipe from Epicurious. It's very similar to the recipe that we use each year and sounds simply delicious! We've modified it a bit for you by removing the decorative dough leaves. We wanted to keep it simple, but feel free to follow the exact recipe here: https://www.epicurious.com/recipes/food/views/maple-pumpkin-pie-13429
-Pastry dough (there is a separate link in the recipe for making pastry dough)
-1 cup Dark Robust pure Vermont maple syrup (we've got you covered at Elmore Mountain Mapleworks!)
-2 cups canned solid-pack pumpkin
-1 tsp cinnamon
-1 tsp ground ginger
-1/2 tsp salt
-1 cup heavy cream
-2/3 cup milk
-2 large eggs
-An *optional* egg wash made by beating 1 large egg yolk with 1 tsp of water
On a lightly floured surface with a floured rolling pin, roll out two thirds of the dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
Preheat oven to 375° F.
In a 3-quart saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball (about 210° F on a candy thermometer). Let cool slightly.
In a bowl, whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs. Then, whisk in maple syrup.
Pour filling into shell and if desired, brush edge of shell with egg wash.
Bake pie in the middle of the oven for 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.
We also found a recipe on Eating Well that we haven't tried but are hoping to soon! Apple pie with the addition of ginger, which we love. How do you feel about ginger in your apple pie? Let us know!