Make and share this Vermont Maple Pumpkin Pie recipe from Food.com.
Provided by Karen..
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 251, Fat 10.4, SaturatedFat 3.4, Cholesterol 52.9, Sodium 451.8, Carbohydrate 35.4, Fiber 1.5, Sugar 18.4, Protein 4.9
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hasibulislam islam
[email protected]I'm not a big fan of maple flavor, so this pie wasn't really my cup of tea. However, I can appreciate the skill and care that went into making it.
Surendra Kumal
[email protected]I had some difficulty working with the crust. It was a bit dry and crumbly, making it hard to roll out. I ended up adding a tablespoon of water, which helped.
dumb bum
[email protected]I felt that the pie lacked a bit of spice. I added a teaspoon of ground cinnamon and half a teaspoon of ground nutmeg, which really elevated the flavor.
fasiha khan
[email protected]Overall, I enjoyed this pie, but I found the filling to be a bit too sweet for my taste. Next time, I'll try reducing the amount of sugar.
Shalom Fish
[email protected]This pie is the epitome of fall baking. The maple and pumpkin flavors are perfectly balanced, and the spices create a warm and inviting aroma.
Nabuufu Diana
[email protected]This pie not only tastes amazing, but it also looks stunning. The golden brown crust and the swirls of maple syrup make it a real showstopper.
Hafuz Khan
[email protected]I made a few small changes to make this recipe a bit healthier. I used whole wheat flour for the crust and reduced the amount of sugar in the filling. It turned out just as delicious, but with a slightly healthier twist.
Adkins Andre
[email protected]I love that this recipe can be made in under an hour. It's the perfect dessert for busy weeknights or unexpected guests.
Shoaib Aheer
[email protected]This pie was the star of our Thanksgiving dinner! Everyone raved about the maple pumpkin filling and the perfectly flaky crust. It's definitely going to be a new family tradition.
coded major
[email protected]I was thrilled to find a gluten-free version of my favorite dessert! This recipe uses almond flour and oat flour to create a delicious and flaky crust. The filling is just as good as the traditional version, with a creamy and flavorful texture.
Broken Heart (পাশে থেকো চারদিন)
[email protected]I've had my fair share of pumpkin pies, but this one is truly exceptional. The maple syrup adds a unique twist that elevates the classic pumpkin flavor. The crust is also top-notch, with just the right amount of sweetness and crunch.
KYEYUNE JOHN
[email protected]As a novice baker, I was a bit hesitant to try this recipe, but I'm so glad I did! The instructions were clear and easy to follow, and the pie turned out beautifully. The maple flavor really shines through, and the crust is perfectly golden brown.
TRVST IX
[email protected]This Vermont maple pumpkin pie recipe was a delight to make! The combination of pumpkin, maple syrup, and spices created a rich and flavorful filling. The crust was flaky and buttery, providing the perfect contrast to the creamy filling.