Maple Pumpkin Pie Recipe

Maple Pumpkin Pie Recipe

  • 1 frozen 9-inch deep-dish pie crust
  • 2 large eggs
  • 3/4 cup half and half
  • 6 tablespoons pure maple syrup
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups canned pure pumpkin
  • 6 tablespoons (packed) golden brown sugar
  • 3 1/2 teaspoons all purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  1. Preheat oven to 400°F. Line crust with foil; fill with dried beans. Bake 10 minutes. Remove foil and beans. Pierce crust in several places with fork; bake 5 minutes. Cool on rack. Reduce oven temperature to 350°F.
  2. Whisk eggs and next 3 ingredients in medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour filling into crust.
  3. Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken, about 1 hour 5 minutes. Cool on rack. Chill until cold, at least 4 hours or overnight.
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