vermont maple pumpkin pie
(2 ratings)
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 ratings)
yield
6 -8
prep time
30 Min
cook time
1 Hr 5 Min
Ingredients For vermont maple pumpkin pie
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1frozen 9-inch deep dish pie crust
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2large eggs
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3/4 chalf and half
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6 Tbspvermont maple syrup
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3/4 tspvanilla extract ( maple flavoring works great too )
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1 1/2 cpumpkin, canned or cooked
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6 Tbspbrown sugar, firmly packed
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3 1/2 tspall purpose flour
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1 1/2 tsppumpkin pie spices
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1/2 tspsalt
How To Make vermont maple pumpkin pie
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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.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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