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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.

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