Holiday Dessert: Maple Vanilla Pumpkin Pie

Looking for a pumpkin pie recipe with a little pizzazz this holiday season? give me this Maple Vanilla Pumpkin Pie Try the recipe!

This wonderful pumpkin pie combines rich, custard-like pumpkin filling with notes of maple, vanilla, and warm spices. It’s the ultimate pumpkin pie for your holiday table, and you’ll want to make it a yearly tradition.

This Vanilla Maple Pumpkin Pie recipe makes one 9-inch pie crust. To save time, use a store-bought crust as your pie-making friend. If you want to make your own pie crust, try this highly rated product. Butter Flaky Pie Crust Or use your family’s favorite recipe.

during electric stand mixer or hand beater The filling for this pumpkin pie is very easy to mix. A good old-fashioned whisk, a large mixing bowl, and a little elbow grease will also get the job done.

Now let’s make pie…

Get the recipe!

Maple Vanilla Pumpkin Pie

Heather Lacorte

Infused with pumpkin spice and delicious vanilla and maple, this pie is the ultimate pumpkin pie for your holiday table.

preparation time 10 minute minute

cooking time 40 minute minute

lecture dessert

cooking American

equipment

• Electric stand mixer, hand beater, or whisk

• Pie plate (omit if pie crust is store-bought)

• baking sheet

• parchment

• mixing bowl

• measuring spoon

ingredient

1x2 times3 times

• 1 9 inches Prepared green onion baked pie crust (store-bought or homemade)
• 2 egg
• ¼ cup dark brown sugar
• ¼ cup white sugar
• 1 15 ounces Can of pumpkin puree (unfilled)
• 1 cup half and half
• ¼ cup maple syrup
• 2 tablespoon Cornstarch (or 4 teaspoons arrowroot powder) If you make it the day before, cut it in half.
• 1 tablespoon molasses
• 2½ teaspoon cinnamon powder
• 1 teaspoon maple tree extract
• 1 teaspoon vanilla
• 1 teaspoon nutmeg powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon pimento
• 1/4 teaspoon clove powder
• 1/2 teaspoon kosher salt

map

Making the Pie Filling

• Start by mixing the sugar and eggs in a large bowl using a hand beater or electric mixer. An old-fashioned whisk and a little elbow grease will also work. Add remaining ingredients. Then mix until all ingredients are combined and a smooth consistency is achieved.

• Pour pumpkin filling into pie crust. Place foil around edges of pie crust and bake at 425°F for 10 minutes. Then reduce heat to 350°F and remove foil.

• Continue baking for another 30-35 minutes, or until the center of the pie is just set. If you insert a toothpick in the center it will come out clean.

• Once baking is complete, transfer the pie to a wire rack and let cool to room temperature. If making ahead, allow the pie to cool completely before refrigerating. Let come to room temperature before serving.

memo

♥ If you go a day ahead, reduce the thickening agent (cornstarch or arrowroot) by half. The filling continues to thicken for 24 hours.
♥ Don’t overcook the pie. Otherwise the pie may break.
♥ This Vanilla Maple Pumpkin Pie makes 8 small slices or 6 generous slices.

keyword holiday, maple, pie, pumpkin, vanilla

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