Vermont Maple Pumpkin Pie

VERMONT MAPLE PUMPKIN PIE

A tangy sweet and freshing take on pumpkin pie as far as I know this was from my mom or grandmom

Recipe From justapinch.com

Provided by malinda sargent

Time 1h35m

Categories Pies

Steps:

  • 1. Preheat over to 400 degrees. Line Crust with foil, fill with dried beans, and bake 10 minutes. Remove foil and beans pierce with fork the pie crust several places, Bake for another 5 minutes. Cool on rack, and reduce oven to 350.
  • 2. Whisk eggs, half and half, maple syrup, and vanilla in medium bowl. Whisk pumpkin, sugar, flour, spices, and salt in another bowl; add egg to mixture and whisk until well blended. Pour filling into crust.
  • 3. Bake pie until filling it puffed around edges and center moves only slightly when pan is shaken, about 1 hour and 5 minutes, Cool on rack, chill until cold at least 4 hours or better overnight.


Vermont Maple Pumpkin Pie image

Number Of Ingredients: 10

Ingredients:

  • 1 frozen 9-inch deep dish pie crust
  • 2 large eggs
  • 3/4 c half and half
  • 6 Tbsp vermont maple syrup
  • 3/4 tsp vanilla extract ( maple flavoring works great too )
  • 1 1/2 c pumpkin, canned or cooked
  • 6 Tbsp brown sugar, firmly packed
  • 3 1/2 tsp all purpose flour
  • 1 1/2 tsp pumpkin pie spices
  • 1/2 tsp salt


VERMONT MAPLE-PUMPKIN PIE RECIPE

Recipe From keyingredient.com

Provided by Charlotteg

Steps:

  • Preheat oven to 350 degrees. Place pie crust on baking sheet to make it easier to handle as it will be very full and may bubble over in your oven. Beat cream cheese, ¼ cup sugar and 1 egg with mixer until well blended. Spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice. Pour over cream cheese mixture. (note: the crust will be very full). Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve toped with remaining ingredients


Vermont Maple-Pumpkin Pie Recipe image

Number Of Ingredients: 10

Ingredients:

  • 9 " Graham Cracker Crust
  • 1 pkg (8 oz) cream cheese, softened
  • 3/4 cup sugar, divided
  • 3 eggs, divided
  • 1-1/4 cups canned pumpkin
  • 1 cup canned evaporated milk
  • 1-1/2 tsp pumpkin pie spice
  • 3/4 cup Cool Whip
  • 3 Tbsp. chopped walnuts
  • 1/4 cup maple syrup


MAPLE SYRUP PIE

Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. -Laurie Herr, Westford, Vermont

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h15m

Yield 8 servings

Categories Desserts

Steps:

  • Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.


Maple Syrup Pie image

Number Of Ingredients: 5

Ingredients:

  • 3 tablespoons cornstarch
  • 2/3 cup water
  • 1-1/2 cups real maple syrup
  • 2 tablespoons butter
  • Pastry for double-crust pie


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