Holiday Dessert: Maple Vanilla Pumpkin Pie

Looking for a pumpkin pie recipe with a little spice this holiday season? Give me this Maple Vanilla Pumpkin Pie try the recipe!

This wonderful pumpkin pie has hints of maple, vanilla and warm spices inside a custard-like pumpkin filling. It’s the ultimate pumpkin pie for your holiday table and we’re sure you’ll want to make it an annual tradition

This Vanilla Maple Pumpkin Pie recipe is for a 9-inch prepared pie crust. Time-saving, store-bought crust is a pie-making friend. If you want to make your own pie crust, try this highly rated one Butter Flaky Pie Crust or use your favorite family recipe.

In the meantime electric mixer or hand mixer Mixing up the filling for this super duper pumpkin pie will be easy, a good old-fashioned mixer, a large mixing bowl and even a little elbow grease will do the trick.

Now, let’s make the cake…

GET THE RECIPE!

Maple Vanilla Pumpkin Pie

Heather LaCorte

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

Preparation Time 10 the minutes min

Cooking Time 40 the minutes min

the course dessert

cooking the american

the equipment

• Electric mixer, hand mixer, or whisk

• Pie plate (omit pie crust if store bought)

• Baking Sheet

• Parchment Paper

• The mixing bowl

• Measuring Spoons

The ingredients

1x2x3 times

• 1 9 inches prepared pie crust (store bought or homemade)
• 2 the eggs
• ¼ the cup dark brown sugar
• ¼ the cup white sugar
• 1 15 oz pumpkin puree (no stuffing)
• 1 the cup half and half
• ¼ the cup maple syrup
• 2 spoon cornstarch (or 4 tablespoons arrowroot flour) cut in half if making the day before
• 1 spoon molasses
• 2½ tsp ground cinnamon
• 1 tsp maple tree extraction
• 1 tsp vanilla
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp pepper
• 1/4 tsp lower issue
• 1/2 tsp kosher salt

INSTRUCTIONS

MAKING THE CAKE FILLING

• Start by mixing the sugar and eggs together in a large bowl with a hand mixer or an electric mixer. An old-fashioned blender and some elbow grease will do the trick, too. Add the rest of the ingredients. Then mix all the ingredients until you get a silky consistency.

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

• Continue baking for another 30-35 minutes or until the center of the cake is set. A tooth stuck in the middle should come out clean.

• When finished baking, transfer cake to a wire rack and cool to room temperature. If making ahead, let cake cool completely and then refrigerate. Allow to come to room temperature before serving.

Notes

♥ If making a day ahead, reduce the thickener (cornstarch or arrowroot) by half. The filling will continue to thicken for 24 hours as it sits.
♥ Make sure you don’t overcook your cake or it may crack.
♥ This Vanilla Maple Pumpkin Pie makes 8 small slices or 6 generous slices.

the key holiday, maple, pie, pumpkin, vanilla

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