Posted on

Duluth Maple Pumpkin Pie

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

Directions:

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.

Leave a Reply

Your email address will not be published. Required fields are marked *