VERMONT MAPLE-PUMPKIN PIE
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.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 2h25m
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 135 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
VERMONT MAPLE PUMPKIN PIE
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
MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE
This recipe is inspired from a recipe in Better Homes and Gardens Magazine. I made a few changes to healthify it a bit. By swapping out the pastry crust and replacing it with a graham cracker crust and by substituting Splenda for some of the sugars you can save half the calories, carbs and fat, while saving a third of the cholesterol. All substitutions adhere to Splenda's recommendation to only substitute 1/3 of the sugar in a recipe so as not to alter a recipe's outcome.
Provided by threeovens
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the pie crust: Break up the crackers and place them in the bowl of a food processor. Add sugar, if using, and cinnamon, then pulse and process to create fine crumbs. Alternatively, you can use a plastic baggie and a rolling pin to crush the crackers. You should end up with about 2 cups of crumbs.
- Place crackers in a bowl, melt the butter. This mixture should hold together when squeezed in your palm. If not, add a enough water so that it does.
- Preheat oven to 375 degrees F. Press the cracker crust into a pie pan.
- In a large bowl, combine pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs and beat lightly with a fork. Gradually stir in milk.
- Pour filling into the cracker crust. Bake until a knife inserted near the center comes out clean, about 55 to 60 minutes.
- Cool on wire rack. Cover, and chill in refrigerator for 2 hours.
- Meanwhile, spray a jellyroll pan with nonstick cooking spray or use a marble slab.
- To make the brittle: Combine Splenda, corn syrup, butter, and water in a saucepan. Stir over medium high heat until Splenda dissolves and mixture reaches a boil.
- Reduce heat to medium low and cook, stirring occasionally, until mixture reaches 275 degrees F on a candy thermometer, about 20 minutes.
- Add pecans, then cook and stir until 295 degrees; an additional 10 minutes.
- Remove pan from heat and sprinkle with the baking soda. Stir to combine.
- Spread mixture on the prepared pan or marble slab thinly. Sprinkle with sea salt. Once cool, break into pieces.
- To serve, top pie with Salted Pecan Brittle.
Nutrition Facts : Calories 315.1, Fat 15.8, SaturatedFat 5.9, Cholesterol 76.7, Sodium 552.1, Carbohydrate 41.5, Fiber 1.2, Sugar 23.1, Protein 4.3
MAPLE SUGAR PUMPKIN PIE
We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. -Martha Boudah, Essex Center, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
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 bowl, combine the first 10 ingredients. Pour into the crust. Bake for 15 minutes. Reduce heat to 350° and continue baking until a knife inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.
Nutrition Facts : Calories 308 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 148mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.
MAPLE SYRUP PIE
Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. -Laurie Herr, Westford, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust 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. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.
Nutrition Facts : Calories 536 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 340mg sodium, Carbohydrate 73g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE PUMPKIN PIE WITH LEAF LATTICE
Pumpkin pie is infused with a delicious maple flavor and topped with a leaf-lattice piecrust. You will need a 2-inch leaf cutter for this recipe. The leaf crust is very delicate, so take extra care when placing it on top of the pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
- Preheat oven to 375 degrees. Cut a 13-inch round of parchment, and place on top of chilled piecrust. Fill with pie weights or dried beans. Freeze for 10 minutes.
- Bake piecrust for 10 minutes. Remove weights and parchment, and continue to bake until barely golden brown, about 5 minutes. Let cool on a wire rack.
- On a piece of lightly floured parchment, roll out remaining disk of dough to 1/8 inch thick. Transfer parchment with dough to an inverted baking sheet (this will make it easier to slide it onto pie). Top with an inverted 9-inch pie plate or a cake ring, and gently press to make a light indentation (this will be your guide for cutting the leaf lattice to fit the pie). Using a 2-inch leaf cutter, cut a pattern out of the round, spacing leaves 1 inch apart and leaving a 1/2-inch border around edge. Transfer leaves to a parchment-lined baking sheet. Using a paring knife or a pizza cutter, cut out the round, leaving an additional 1/2 inch of dough beyond the marked circle. Place in refrigerator while you etch the leaves.
- Using a paring knife, etch veins in each leaf. To make egg wash, whisk together egg yolk and 1 tablespoon cream. in a small bowl. Remove leaf lattice from refrigerator, and lightly brush with egg wash. Arrange leaves around edge of lattice, making sure they do not extend over edge or they will brown too quickly. Refrigerate for 20 minutes.
- Bake lattice on inverted baking sheet until golden, 20 to 25 minutes. The thin spaces between the leaves will brown before the rest of the crust; tent with foil if crust browns too quickly. Let cool.
- Reduce oven to 350 degrees. Combine sugar, flour, salt, and spices. In a large bowl, whisk together pumpkin, maple syrup, vanilla, eggs, and remaining 3/4 cup cream. Whisk in flour mixture.
- Place partially baked piecrust on a rimmed baking sheet. Pour filling into crust. Bake until slightly puffed and almost set (it should jiggle slightly when shaken gently), 35 to 40 minutes. Remove pie from oven. Using one or two large spatulas, place leaf lattice onto pie. Center it carefully; once lattice has been placed, it cannot be adjusted without smearing the filling. Bake until all but the center of the pie is set, 7 to 10 minutes. Cool completely on a wire rack.
VERMONT MAPLE-PUMPKIN PIE RECIPE
Provided by Charlotteg
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place pie crust on baking sheet to make it easier to handle as it will be very full and may bubble over in your oven. Beat cream cheese, ¼ cup sugar and 1 egg with mixer until well blended. Spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice. Pour over cream cheese mixture. (note: the crust will be very full). Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve toped with remaining ingredients
MAPLE PUMPKIN PIE
Steps:
- Preheat oven to 425 degrees.
- In a large bowl, mix together the pumpkin and maple syrup. Whisk in the cinnamon, ginger, nutmeg, salt and Cognac or brandy, mixing well. In a small bowl lightly beat the eggs and stir in the cream. Mix the egg and cream mixture with the pumpkin.
- Prick the pie crust all over the bottom with the tines of a fork. Pour the filling into the crust, put the pie tin on a flat baking sheet and bake on the lower level of the oven for 15 minutes. Turn the heat down to 350 degrees and continue to bake for 30 to 40 more minutes, until filling has set. Remove to a rack, and cool to warm or room temperature. Serve with whipped cream, creme fraiche, vanilla, caramel or rum raisin ice cream.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 116 milligrams, Sugar 14 grams, TransFat 0 grams
JEN'S MAPLE PUMPKIN PIE
This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture. I usually double the recipe for one deep-dish 10-inch pie.
Provided by jennifermo
Categories Fruits and Vegetables Vegetables Squash
Time 3h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place pumpkin halves, cut-side down, on prepared baking sheet.
- Roast pumpkin in the preheated oven until tender, about 1 hour. Set aside until cool enough to handle, at least 15 minutes. Remove seeds from pumpkin and discard. Scoop pumpkin flesh into a food processor and blend until smooth. Reduce oven temperature to 375 degrees F (190 degrees C).
- While pumpkin is roasting, roll out pie dough to fit in a 9-inch pie dish. Crimp edges to form a border. Refrigerate dough until chilled, at least 45 minutes.
- Line chilled pie dough with 2 sheets of aluminum foil and pour pie weights into the foil.
- Bake in the preheated oven until crust is set on the sides and lightly golden on the border, about 25 minutes. Remove aluminum foil with pie weights. Whisk egg white and water together in a small bowl. Brush border of pie crust with egg white mixture and return to oven. Bake until bottom of the pie appears dry and set, about 10 minutes more. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C).
- Whisk 2 cups pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour pumpkin mixture into baked pie crust.
- Bake pie in the preheated oven until just set in the center, about 50 minutes.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 43.8 g, Cholesterol 110.5 mg, Fat 20.6 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 9.4 g, Sodium 168.3 mg, Sugar 21.9 g
More about "vermont maple pumpkin pie recipes"
VERMONT MAPLE PUMPKIN PIE – OUR EMPTY NEST
From ouremptynest.net
VERMONT MAPLE-PUMPKIN PIE | RECIPE - PINTEREST.COM
From pinterest.com
MAPLE PUMPKIN PIE | VERMONT MAPLEWORKS
From vermontmapleworks.com
MAPLE PUMPKIN PIE - SILLOWAY MAPLE
From sillowaymaple.com
MAPLE PUMPKIN PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
VERMONT MAPLE AND APPLE PIE | RECIPES | VERMONT MAPLEWORKS
From vermontmapleworks.com
MAPLE PUMPKIN PIE - FARM NEWS - VERMONT TRADE WINDS
From vermonttradewinds.com
MAPLE PUMPKIN PIE RECIPE - VERMONT MOM HOME
From vermont.momcollective.com
VERMONT MAPLE PUMPKIN PIE RECIPE - FOOD.COM | RECIPE | MAPLE …
MAPLE PUMPKIN PIE - RICARDO CUISINE
From ricardocuisine.com
THE MOST DELICIOUS MAPLE FOODS IN VERMONT - TWO SISTERS …
From twosistersabroad.com
VERMONT MAPLE-PUMPKIN PIE - SNACKWORKS
From snackworks.com
MAPLE PUMPKIN PIE ~ ULTRA CREAMY WITH MAPLE WHIPPED CREAM
From ofbatteranddough.com
MAPLE PUMPKIN PIE | BUTTERNUT MOUNTAIN FARM
From butternutmountainfarm.com
BEST SPICY MAPLE PUMPKIN PIE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
MAPLE PUMPKIN PIE - TOGETHER AS FAMILY
From togetherasfamily.com
MAPLE PUMPKIN PIE - AIMEE MARS
From aimeemars.com
VERMONT MAPLE SUGAR PIE - DESSERT RECIPES - DELISH.COM
From delish.com
MAPLE PUMPKIN PIE BEST RECIPES
From recipesforweb.com
VERMONT MAPLE PECAN PIE - BROWN FAMILY FARM
From brownfamilyfarmmaple.com
VERMONT MAPLE PUMPKIN PIE RECIPE - FOOD NEWS
From foodnewsnews.com
VERMONT MAPLE SUGAR MAKERS' ASSOCIATION
From vermontmaple.org
VERMONT MAPLE-PUMPKIN PIE RECIPE - KRAFT RECIPES - FRANCE
From pinterest.fr
FRUITY PROSCIUTTO TRISCUIT BITES - SNACKWORKS
From snackworks.ca
MAPLE PUMPKIN PIE – MOUNTAIN MAPLE PRODUCTS
From mountainmapleproducts.ca
MAPLE PUMPKIN PIE - BAKING BITES
From bakingbites.com
PUMPKIN PIE POP TARTS WITH MAPLE GLAZE | VERMONT MAPLE SYRUP …
From vermontmaplesyrup.com
MAPLE PUMPKIN PIE RECIPE • THE RUSTIC ELK
From therusticelk.com
ERIKA'S MAPLE-PUMPKIN PIE RECIPE -- YANKEE MAGAZINE
From newengland.com
STRAIGHTFORWARD MAPLE PUMPKIN PIE RECIPE - RUNAMOK MAPLE
From runamokmaple.com
VERMONT MAPLE PIE RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN RECIPES THAT USE MAPLE SYRUP – SUGARMAN
From sugarmanofvermont.com
VERMONT MAPLE-PUMPKIN PIE
RECIPES - VERMONT MAPLE SUGAR MAKERS
From vermontmaple.org
INTERVALE FOOD HUB
From intervalefoodhub.com
MAPLE PUMPKIN PIE - FARMERS' ALMANAC
From farmersalmanac.com
MAPLE CREAM PIE | TRADITIONAL SWEET PIE FROM VERMONT | TASTEATLAS
From tasteatlas.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #desserts #vegetables #easy #beginner-cook #dinner-party #holiday-event #kid-friendly #vegetarian #pies #dietary #christmas #thanksgiving #squash #3-steps-or-less
You'll also love