We use Duluth maple syrup in this pumpkin pie recipe – it is harvested right up the hill by one of our salmon fisherman, Dave Rogotzke, and his wife and children. The addition of maple syrup gives the pie a mellow sweetness, and the fresh ginger and black pepper really make it sing.
Duluth Maple Pumpkin Pie
1 9” Flaky Pie crust
2 large eggs
15 ounces pumpkin puree
2 cups of heavy cream
½ cup of locally-made maple syrup
¾ tsp cinnamon
½ tsp grated fresh ginger
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of fresh-ground black pepper
½ tsp kosher salt
Preheat the oven to 350 degrees, adjusting an oven rack to the lowest position.
Whisk together all the ingredients with 1 cup of the cream. Pour the mixture into the crust and bake on the lowest oven rack, on a baking sheet, for 60-70 minutes or until the center is set.
Remove from oven and let cool completely before serving – overnight is optimal. To serve, whip the remaining cup of cream (add sugar, if desired) and give the slices a dollop.