Looking for a pumpkin pie recipe with a little pizzazz this holiday season? Well, look no further. This wonderful pumpkin pie has hints of maple, vanilla and warm spices all within a rich custard like pumpkin filling. This recipe is intended for one 9 inch prepared pie crust. If you would like to make your own pie crust, try this recipe linked here or use a family favorite.
1 – 9 inch pie crust ( prepared or use your favorite pie crust recipe)
¼ cup dark brown sugar
¼ cup white sugar
1 (15-oz.) can pumpkin purée
1 cup of half & half
¼ cup maple syrup
1 teaspoon vanilla
1 teaspoon maple extract
1 TBS molasses
2 TBS Corn Starch
2½ tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 teaspoon ground ginger
1/4 tsp. allspice
1/4 tsp. ground clove
½ tsp. Kosher salt
1 – Preheat oven to 425°
2 – Blend together sugars and eggs in a bowl.
3 – Next, add pumpkin, heavy cream, maple syrup, exracts, starch, molasses, cinnamon, nutmeg, ginger, allspice, cloves, and salt.
4 – Blend all ingredients until a silky consistency is reached.
5 – Poke a few holes in the bottom of the pie crust with a fork. Pour pumpkin filling into the prepared pie crust. Place pie dish on a foiled lined baking sheet.
6 – Place foil around the edge of the pie crust and bake at 425° for 10 minutes
7 – Reduce heat to 350° and remove foil.
8 – Continue to bake about 30-35 minutes longer or until centers are just set. A toothpick inserted in the center should comes out clean. Exact cooking time will depend on your oven.
9 – When finished baking, transfer pie to a wire rack and cool to room temperature.
10 – Serve with a dollop of fresh whipped cream!
-This pie can be made 1 day ahead. Just refrigerate until a few hours before serving and bring to room temperature. If making a day ahead reduce the cornstarch by half.
-Make sure your pie does not crack or it is overcooked.