Celebrate Vermont with a Slice of Pie

Today we celebrate Vermont Day. We all know that Vermont is the undisputed capital of Maple Syrup, but did you know that Vermont was the first state to abolish slavery as part of the state’s constitution in 1777? That same constitution mandated public funding for high education. Very progressive.

As we celebrate Vermont, let’s take a look at a few other fun facts.

Vermont is home to 106 covered bridges. One the state’s oldest, the Pulp Mill Bridge, was built in 1808. If the bridge seems to be in good shape, that’s because it was rebuilt in 1980.

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Vergennes, Vermont is the smallest city in Vermont and one of the smallest in the country. It is only two square miles in size, with a population of around 2,500. The oldest community in the state, Vergennes was established in 1788.

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The largest town by area in Vermont is Chittenden, consisting of 74 square miles, or 46,000 acres. When it comes to population, with barely 1,200 residents, Chittenden is also the smallest town as far as population goes.

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Vermont was home to the first copper mine in America. The Elizabeth Mine was struck just outside Stafford in 1793, and remained in operation until sometime in the 1950s. Clean up continues.

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While Vermont is the largest producer of Maple Syrup in the country, Vermont also has the highest ratio of cows to people. For every 3 people in Vermont, there is 1 cow. Within the Green Mountain State, there are enough cows to meet the dairy milk and meat needs of the entire state, with a few cows left over.

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To celebrate Vermont and all its delicious goodness, I thought a nice slice of pumpkin pie was in order. Maybe it’s the whole October-Pumpkin connection or that my thoughts are wandering ahead to Thanksgiving, all I know is that pie has been on my mind. Enjoy!

Vermont-Maple Pumpkin Pie
Cookie Crust
35 Vanilla Wafers
1/4 cup Butter

Heat oven to 350-degrees.

Finely crush wafer cookies in a food processor. Empty crumbs into a bowl. Melt butter, add to cookies. Place in a 9-inch pie plate. Press cookie mixture into the bottom and up the sides. Set aside to make cream cheese layer.

Cream Cheese Layer
8 oz Cream Cheese, softened
1/4 cup Sugar
1 Egg

Beat cream cheese, sugar, and an egg with an electric mixer until well blended. Spread mixture out evenly over the bottom crust. Set aside to make pumpkin layer.

Pumpkin Layer
1/2 cup Sugar
2 Eggs
1-1/4 cups canned Pumpkin
1 cup canned Evaporated Milk
1-1/2 teaspoon Pumpkin Pie Spice

Mix sugar, eggs, pumpkin, milk, and spice until smooth. Slowly pour pumpkin mixture over cream cheese mixture to fill crust.

Place in the heated oven. Bake for about an hour or until center is set.

Place on a rack and cool completely.

Finishing Touches
3 tablespoon Walnuts
1/4 cup Vermont Maple Syrup
3/4 cup Whipped Topping

Chop nuts, set aside. Slice pie into wedges and place each slice on a dessert plate.

Just before serving garnish with a dollop of whipped topping, a sprinkling of chopped nuts and a drizzle of maple syrup. Enjoy!