Maple Pumpkin Pie

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Maple Pumpkin Pie

1 pie shell

3 large Eggs

1 cup half and half 

1/2 cup maple balsamic or (1/4c real maple syrup + traditional balsamic vinegar)


1 teaspoon vanilla extract 

1/2 cup dark brown sugar

1 1/2 tablespoon flour 

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground clove 

1/4 teaspoon ground nutmeg

3/4 teaspoon salt 

15 oz pumpkin purée 
Pre-bake the pie shell until lightly browned, about 10 – 15 minutes). 

In a large bowl or mixer, Beat the eggs lightly. Add the cream, maple balsamic, and vanilla and continue to mix. In a small bowl, combine all the spices and dry ingredients. Add this slowly to the wet mixture. Whisk the pumpkin purée into the mixture. Add this to the cooled pie shell. 
Place the pie in the center of the oven at 350 degrees and bake for 25 minutes. Then rotate the pie 180 degrees and bake for 25 more minutes. 

Remove from the oven and let cool. Serve with a cinnamon whipping cream. 

  

  

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