Vermont Maple Pumpkin Pie

VERMONT MAPLE-PUMPKIN PIE



Vermont Maple-Pumpkin Pie image

Finish off Thanksgiving dinner with a slice of Vermont Maple-Pumpkin Pie. COOL WHIP whipped topping, maple syrup and chopped walnuts top this Vermont Maple-Pumpkin Pie for a dessert that's just as pretty as it is scrumptious.

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Thanksgiving Desserts

Time 2h25m

Yield 8 servings

Number Of Ingredients 11

35 vanilla wafers, finely crushed (about 1-1/4 cups)
1/4 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA 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 thawed COOL WHIP Whipped Topping
3 Tbsp. chopped walnuts
1/4 cup maple-flavored or pancake syrup
Calories440
Fat26 g
SaturatedFat14 g
TransFat1 g
Cholesterol135 mg
Sodium280 mg
Carbohydrate0 g
Fiber2 g
Sugar0 g
Protein8 g

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.

VERMONT MAPLE PUMPKIN PIE



Vermont Maple Pumpkin Pie image

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

Categories     Pies

Time 1h35m

Number Of Ingredients 10

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

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 OATMEAL PIE



Vermont Maple Oatmeal Pie image

This yummy pie has an old-fashioned feeling, but is so easy to prepare. Serve it with ice cream drizzled with maple syrup or top it with maple- or cinnamon-flavored whipped cream. -Barbie Miller, Oakdale, Minnesota

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

Dough for single-crust pie
4 large eggs, room temperature
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup quick-cooking oats
3/4 cup corn syrup
1/2 cup maple syrup
1/4 cup butter, melted
3 teaspoons vanilla extract
1 cup sweetened shredded coconut
Vanilla ice cream, optional
Calories 612 calories
Fat25g fat (15g saturated fat)
Cholesterol138mg cholesterol
Sodium438mg sodium
Carbohydrate94g carbohydrate (68g sugars
Fiber2g fiber)
Protein7g protein.

Steps:

  • Preheat oven to 350°. 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., In a large bowl, combine eggs, sugar, flour, cinnamon and salt. Stir in oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut., Bake until set, 50-60 minutes. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream. Refrigerate leftovers.

VERMONT MAPLE PUMPKIN PIE



Vermont Maple Pumpkin Pie image

Make and share this Vermont Maple Pumpkin Pie recipe from Food.com.

Recipe From food.com

Provided by Karen..

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/3 cups mashed cooked pumpkin or 15 ounces canned pumpkin
3/4 cup pure maple syrup
1 1/2 cups milk
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ginger
2 eggs
1 tablespoon flour
1 teaspoon salt
1 unbaked frozen pie shell (or your favorite)
Calories251
Fat10.4
SaturatedFat3.4
Cholesterol52.9
Sodium451.8
Carbohydrate35.4
Fiber1.5
Sugar18.4
Protein4.9

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 PUMPKIN PIE



Maple Pumpkin Pie image

Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

2 large eggs
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup sugar
1/2 cup maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Dough for single-crust pie
MAPLE WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice
Chopped pecans, optional
Calories 489 calories
Fat26g fat (16g saturated fat)
Cholesterol121mg cholesterol
Sodium290mg sodium
Carbohydrate59g carbohydrate (40g sugars
Fiber2g fiber)
Protein7g protein.

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.

EASY MAPLE PUMPKIN PIE



Easy Maple Pumpkin Pie image

I made the mistake of making this maple pumpkin pie for Thanksgiving 10 years ago. I have never been allowed to make anything else! My family loves it!

Recipe From allrecipes.com

Provided by KGeorge

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
1 cup evaporated milk
1 cup canned pumpkin
¾ cup white sugar
3 eggs
¼ cup maple syrup
¼ teaspoon maple-flavored extract
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground nutmeg
Calories294.3 calories
Carbohydrate41.8 g
Cholesterol78.9 mg
Fat11.9 g
Fiber1.9 g
Protein6.2 g
SaturatedFat4 g
Sodium396.7 mg
Sugar29.1 g

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.

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