Maple Pumpkin Pie - Bon Appetit 2000
- 9 inches frozen pie shells
- 2 eggs, large
- 3/4 cup half-and-half
- 6 tablespoons pure maple syrup
- 3/4 teaspoon vanilla extract
- 1 1/2 cups canned pure pumpkin
- 6 tablespoons light brown sugar, packed
- 3 1/2 teaspoons all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- Preheat oven to 400u0b0F Line pie crust with foil, fill with dried beans and bake for 10 minutes. Remove foil and beans. Pierce crust in several places with a fork and bake another five minutes. Cool on rack and reduce oven temperature to 350u0b0F.
- Whisk eggs and next three ingredients in a medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour the filling into crust.
- Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken - about 1 hour 5 minutes. Cool on rack. Chill until cold, at least four hours or overnight.
frozen pie shells, eggs, maple syrup, vanilla extract, pumpkin, light brown sugar, flour, pumpkin pie spice, salt
Taken from www.food.com/recipe/maple-pumpkin-pie-bon-appetit-2000-441916 (may not work)