Recipe information
Yield
Makes 8 servings
Ingredients
1 frozen 9-inch deep-dish pie crust
2 large eggs
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 (packed) golden brown sugar
3 1/2 teaspoons all purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Preparation
Step 1
Preheat oven to 400°F. Line crust with foil; fill with dried beans. Bake 10 minutes. Remove foil and beans. Pierce crust in several places with fork; bake 5 minutes. Cool on rack. Reduce oven temperature to 350°F.
Step 2
Whisk eggs and next 3 ingredients in medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour filling into crust.
Step 3
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 4 hours or overnight.
