Maple Pumpkin Pie - Bon Appetit 2000

The pie recipe that is requested by my family members every Thanksgiving!

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 9  inches  frozen  pie shells
• 2  eggs, large
• 3⁄4 cup half-and-half
• 6  tablespoons pure maple syrup
• 3⁄4 teaspoon vanilla extract
• 1 1⁄2 cups  canned pure pumpkin
• 6  tablespoons light brown sugar, packed
• 3 1⁄2 teaspoons all-purpose flour
• 1 1⁄2 teaspoons pumpkin pie spice
• 1⁄2 teaspoon salt

Directions

1. Preheat oven to 400°F Line pie crust with foil, fill with dried beans and bake for 10 minutes. Remove foil and beans. Pierce crust in several places with a fork and bake another five minutes. Cool on rack and reduce oven temperature to 350°F.
2. Whisk eggs and next three ingredients in a medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour the filling into crust.
3. Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken - about 1 hour 5 minutes. Cool on rack. Chill until cold, at least four hours or overnight.