Vermont Maple Pumpkin Pie
★★★★★ 2 votes5
1frozen 9-inch deep dish pie crust
3/4 chalf and half
6 Tbspvermont maple syrup
3/4 tspvanilla extract ( maple flavoring works great too )
1 1/2 cpumpkin, canned or cooked
6 Tbspbrown sugar, firmly packed
3 1/2 tspall purpose flour
1 1/2 tsppumpkin pie spices
How to Make Vermont Maple Pumpkin Pie
- 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.
- 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.
- 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.