Holiday Dessert: Maple Vanilla Pumpkin Pie

Looking for a pumpkin pie recipe with a little extra flair this holiday season? Give it this maple vanilla pumpkin pie Try the recipe!

This amazing pumpkin pie has notes of maple, vanilla, and warm spices all in a rich, custard-like pumpkin filling. The ultimate pumpkin pie for your holiday table. You’ll want to make this an annual tradition.

This Vanilla Maple Pumpkin Pie recipe is for one 9-inch pie crust. To save time, store-bought dough is your best friend when it comes to pie making. If you want to make your own puff pastry, try this highly rated one butterflake pie crust Or use your family’s favorite recipe.

While electric stand mixer or hand beater This pumpkin pie filling is super easy to mix. All you need is a good old whisk, a large mixing bowl, and a little elbow grease to get the job done.

Now let’s make a pie…

Get the recipe!

maple vanilla pumpkin pie

Heather LaCorte

Infused with pumpkin spice and delicious vanilla and maple, it’s the ultimate pumpkin pie for your holiday table.

Preparation time 10 minutes minutes

cooking time 40 minutes minutes

course dessert

cooking american

Device

• Electric stand mixer, hand beater or whisk

• Pie plate (omit if the pie crust is commercially available)

• baking sheet

• cooking paper

• mixing bowl

• measuring spoon

material

1x2x3 times

• 1 9 inches Pre-baked pie crust (store-bought or homemade)
• 2 egg
• 1/4 cup dark brown sugar
• 1/4 cup white sugar
• 1 15 oz Canned pumpkin puree (not included)
• 1 cup half & half
• 1/4 cup maple syrup
• 2 tablespoon Cornstarch (or 4 teaspoons arrowroot powder) If making the day before, cut in half.
• 1 tablespoon molasses
• 2 1/2 teaspoon cinnamon powder
• 1 teaspoon maple extract
• 1 teaspoon vanilla
• 1 teaspoon nutmeg powder
• 1/2 teaspoon pickled ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon cloves
• 1/2 teaspoon kosher salt

direction

make pie filling

• First, combine the sugar and eggs in a large bowl using hand beaters or an electric mixer. An old-fashioned whisk and elbow grease will work as well. Add remaining ingredients. Next, blend until all ingredients are incorporated and reach a smooth consistency.

• Pour the pumpkin filling into the pie crust. Place foil around the edges 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 an additional 30 to 35 minutes, or until the center of the pie is just set. A toothpick inserted into the center should come out clean.

• Once baked, transfer the pie to a wire rack and cool to room temperature. If you are making ahead, let the pie cool completely before storing it in the refrigerator. Bring to room temperature before serving.

Precautions

♥ If making a day in advance, reduce the thickener (cornstarch or arrowroot) by half. The filling will continue to thicken if left for 24 hours.
♥ Be careful not to overbake the pie. Otherwise, cracks may appear.
♥ This Vanilla Maple Pumpkin Pie comes in 8 small slices or 6 generous slices.

keyword holiday, maple, pie, pumpkin, vanilla

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