Vermont Maple Pumpkin Pie Recipes

VERMONT MAPLE-PUMPKIN PIE

Steps:

• Heat oven to 350°F.
• Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Beat cream cheese, 1/4 cup sugar and 1 egg with mixer until blended; spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; slowly pour over cream cheese mixture. (Note: Crust will be full.)
• Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve topped with remaining ingredients.

MAPLE SUGAR PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough 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. Refrigerate while preparing filling., In a bowl, combine the first 10 ingredients. Pour into the crust. Bake for 15 minutes. Reduce heat to 350° and continue baking until a knife inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.

VERMONT MAPLE PUMPKIN PIE

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.

EASY MAPLE PUMPKIN PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
• Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
• Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.

MAPLE PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough 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. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

MAPLE PUMPKIN PIE WITH LEAF LATTICE

Steps:

• On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
• Preheat oven to 375 degrees. Cut a 13-inch round of parchment, and place on top of chilled piecrust. Fill with pie weights or dried beans. Freeze for 10 minutes.
• Bake piecrust for 10 minutes. Remove weights and parchment, and continue to bake until barely golden brown, about 5 minutes. Let cool on a wire rack.
• On a piece of lightly floured parchment, roll out remaining disk of dough to 1/8 inch thick. Transfer parchment with dough to an inverted baking sheet (this will make it easier to slide it onto pie). Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the leaf lattice to fit the pie). Using a 2-inch leaf cutter, cut a pattern out of the round, spacing leaves 1 inch apart and leaving a 1/2-inch border around edge. Transfer leaves to a parchment-lined baking sheet. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Place in refrigerator while you etch the leaves.
• Using a paring knife, etch veins in each leaf. To make egg wash, whisk together egg yolk and 1 tablespoon cream. in a small bowl. Remove leaf lattice from refrigerator, and lightly brush with egg wash. Arrange leaves around edge of lattice, making sure they do not extend over edge or they will brown too quickly. Refrigerate for 20 minutes.
• Bake lattice on inverted baking sheet until golden, 20 to 25 minutes. The thin spaces between the leaves will brown before the rest of the crust; tent with foil if crust browns too quickly. Let cool.
• Reduce oven to 350 degrees. Combine sugar, flour, salt, and spices. In a large bowl, whisk together pumpkin, maple syrup, vanilla, eggs, and remaining 3/4 cup cream. Whisk in flour mixture.
• Place partially baked piecrust on a rimmed baking sheet. Pour filling into crust. Bake until slightly puffed and almost set (it should jiggle slightly when shaken gently), 35 to 40 minutes. Remove pie from oven. Using one or two large spatulas, place leaf lattice onto pie. Center it carefully; once lattice has been placed, it cannot be adjusted without smearing the filling. Bake until all but the center of the pie is set, 7 to 10 minutes. Cool completely on a wire rack.

VERMONT MAPLE PUMPKIN PIE

Steps:

• Preheat oven to 350*.
• Beat or blend all ingredients (except pie shell!) thoroughly and pour into unbaked pie shell.
• Bake for 45 minutes or until just firm in the center.

MAPLE SUGAR PUMPKIN PIE

Steps:

• In a bowl, mix together the first 10 ingredients.
• Pour into the pie shell.
• Bake at 425 degrees for 15 minutes.
• Decrease heat to 350 and bake about 45 more minutes or until pie tests done.
• May need to cover crust edges with foil during the last 15 minutes of baking to prevent getting too brown.
• Cool to room temperature.
• Refrigerate.
• Add whipped topping on top if you prefer.

VERMONT MAPLE-PUMPKIN PIE RECIPE

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