vermont maple pumpkin pie

Name: Vermont Maple Pumpkin Pie
Prep time: 30 min
Cook time: 1 h 5 min
Yield: 6
Ingredients: 1 - frozen 9-inch deep dish pie crust; 2 - large eggs; 3/4 cup(s) half and half; 6 tablespoon(s) vermont maple syrup; 3/4 teaspoon(s) vanilla extract ( maple flavoring works great too ); 1 1/2 cup(s) pumpkin, canned or cooked; 6 tablespoon(s) brown sugar, firmly packed; 3 1/2 teaspoon(s) all purpose flour; 1 1/2 teaspoon(s) pumpkin pie spices; 1/2 teaspoon(s) salt

(2 RATINGS)

87 Pinches 1 Photo

malinda sargent

ARLINGTON, TX

Updated on Feb 4, 2011

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

Rate

prep time 30 Min

cook time 1 Hr 5 Min

method ---

yield 6-8 serving(s)

Ingredients

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

How To Make vermont maple pumpkin pie

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.

Step 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.
Step 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.
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