Maple Pumpkin Pie
1 frozen 9-inch deep dish pie
shell
2 large eggs
3/4 cup half and half
6 tbsp. pure maple syrup
3/4 tsp. vanilla
1 1/2 cups canned pure pumpkin
3 1/2 tsp. flour
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
Preheat oven to 400. Line
crust with foil and fill with dried beans. Bake 10 minutes. Remove
foil
and beans. Pierce in several places with a fork. Bake 5 minutes.
Cool on a rack. Reduce oven
temperature to 350.
Whisk eggs and next 3 ingredients in medium bowl. Whisk pumpkin, sugar,
flour, spice and salt
in another medium bowl. Add egg to the mixture and whisk until well
blended. Pour filling into crust.
Bake pie until filling is puffed around the edges and the center moves slightly
when pan is shaken,
about 1 hour and 5 minutes. Cool on a rack. Chill until cold at
least 4 hours or overnight.
