Somerset County Pumpkin Pie

April 03, 2013

148

My grandmothers neighbors always made maple syrup on their farm every year, we came to love and enjoy pure maple syrup. This is one of my family's favorite recipes and of course I must serve it every Thanksgiving.

2 cups pumpkin
4 Tablespoons flour, heaped
4 eggs
4 cups whole milk
2 cups maple syrup
1 teaspoon vanilla
dash of salt
two teaspoons cinnamon
1/8 tsp. allspice

Combine pumpkin, flour and spices with a wire whisk in large bowl. Add eggs, beating after adding each one, then add milk, syrup and vanilla. Pour into two unbaked 9 inch pie shells. Bake at 425 degrees for 15 minutes then at 350 degrees for 45 minutes or until middle is almost set. Makes 2 pies, because one is never enough. Tee hee. * I have substituted 1 cup brown sugar and 1 cup maple syrup or even all white sugar and it still tastes good. No one else seems to notice the difference, but I just love the taste real maple syrup.

Nutritions

Calories
310

Sodium
84mg
3% DV

Fat
4g
6% DV

Protein
6g
12% DV

Carbs
63g
21% DV

Fiber
2g
10% DV