19-inchprepared par-baked pie crust (store-bought or homemade)
¼cupdark brown sugar
115 ozcan pumpkin purée (not filling)
1cuphalf & half
2tbspcorn starch (or 4 teaspoons of arrowroot flour)cut in half if making the day before
Preheat oven to 425° F (220 ° C) and line a baking sheet with parchment paper or foil. Place the crust in its baking dish or tin on the baking sheet. Set aside.
MAKING THE PIE FILLING
Start by blending together sugars and eggs in a large bowl with an hand beater or with an electric mixer. An old fashioned whisk and some elbow grease will work as well. Add the rest of the ingredients. Then, blend until all the ingredients are incorporated and a silky consistency is reached.
Pour the pumpkin filling into the pie crust. Place foil around the edge of the pie crust and bake at 425° F for 10 minutes. Then, reduce heat to 350°F and remove foil.
Continue to bake another 30-35 minutes or until the center of the pie is just set. A toothpick inserted in the center should come out clean.
When finished baking, transfer the pie to a wire rack and cool to room temperature. If making ahead, allow the pie to completely cool and then refrigerate. Allow to come to room temp before serving.
Serve this pumpkin pie, slightly warm with a dollop of fresh whipped cream. Enjoy!
♥ If making a day ahead reduce the thickener (cornstarch or arrowroot) by half. The filling will continue to thicken over 24 hours as it sits.♥ Make sure not to overcook your pie or it may crack.♥ This Vanilla Maple Pumkin Pie serves 8 small slices or 6 generous slices.