Pumpkin Pie

Pumpkin Pie

Pie
Thanksgiving
Vanilla Extract
30 Minutes Prep
1 Hour 20 Minutes Cook
8 Servings

Ingredients

For Pie

  • 1 disk basic pie dough, rolled out and fitted into a 9-inch pie plate
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1/2 teaspoon Magnolia-Star Vanilla Extract
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin-pie spice
  • 1 can (15 ounces) solid-pack pumpkin, (1 3/4 cups)
  • 1 cup half-and-half
     

For Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons pure maple syrup
  • 1 teaspoon granulated sugar
Instructions
  1. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of the plate. Crimp with fingertips. Refrigerate pie shell until chilled, about 1 hour.
     
  2. Preheat oven to 350°F. Line dough with aluminum foil, folding foil over rim of pie plate. Fill with dried beans or pie weights; bake until crust is firm, about 20 minutes. Carefully remove foil and beans. Cool crust completely before filling.
     
  3. In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin pie spice, and pumpkin. Whisk in half-and-half. Pour mixture into cooled pie crust. Bake until set, about 1 hour. Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
     
  4. Make whipped cream: In a medium bowl, with an electric mixer, beat cream, maple syrup, and granulated sugar until soft peaks form.
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