Vermont Maple Pumpkin Pie

malinda sargent


A tangy sweet and freshing take on pumpkin pie as far as I know this was from my mom or grandmom

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★★★★★ 2 votes
30 Min
1 Hr 5 Min


frozen 9-inch deep dish pie crust
large eggs
3/4 c
half and half
6 Tbsp
vermont maple syrup
3/4 tsp
vanilla extract ( maple flavoring works great too )
1 1/2 c
pumpkin, canned or cooked
6 Tbsp
brown sugar, firmly packed
3 1/2 tsp
all purpose flour
1 1/2 tsp
pumpkin pie spices
1/2 tsp


1Preheat over to 400 degrees. Line Crust with foil, fill with dried beans, and bake 10 minutes. Remove foil and beans pierce with fork the pie crust several places, Bake for another 5 minutes. Cool on rack, and reduce oven to 350.
2Whisk eggs, half and half, maple syrup, and vanilla in medium bowl. Whisk pumpkin, sugar, flour, spices, and salt in another bowl; add egg to mixture and whisk until well blended. Pour filling into crust.
3Bake pie until filling it puffed around edges and center moves only slightly when pan is shaken, about 1 hour and 5 minutes, Cool on rack, chill until cold at least 4 hours or better overnight.

About this Recipe

Course/Dish: Pies