Vermont Maple Pumpkin Pie

1
malinda sargent

By
@GREEKROSE2005

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

Rating:

★★★★★ 2 votes

Serves:
6-8
Prep:
30 Min
Cook:
1 Hr 5 Min

Ingredients

  • 1
    frozen 9-inch deep dish pie crust
  • 2
    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
    salt

How to Make Vermont Maple Pumpkin Pie

Step-by-Step

  1. Preheat 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.
  2. Whisk 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.
  3. Bake 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.

Printable Recipe Card

About Vermont Maple Pumpkin Pie

Course/Dish: Pies




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