Tuesday, November 30, 2010

Thanksgiving: Maple Pumpkin Pie

This Thanksgiving was a small one. There was only Leah, Isaac, and I at home...oh, and the parents too :) Mom, being the angel that she is, decided to invite over an elderly woman by the name of Elizabeth. She was a character to say the least. We were glad to share our Thanksgiving dinner with her.
Once again, we ate like kings. Leah and I did most of the cooking, but mom did make her traditional stuffing and pumpkin pie.
I was determined to make a healthier pumpkin pie this year and to my surprise, I succeeded :)  While mom made her traditional pumpkin pie, I made a maple pumpkin pie (no sugar added, just simply pure maple syrup). It is amazing what a bit of maple flavor can do to any ordinary recipe! Sweet and creamy, this pie bursts with that "little extra" flavor.

Maple Pumpkin Pie
  • 1 1/2 cups pumpkin puree
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2/3 cup real maple syrup (feel free to add in more, sweeten to your liking)
  • 1 cup milk (I used almond milk, but you can even use half & half)
  • 2 tablespoons all-purpose flour
  • A pinch of cornstarch
  • 3 eggs
  • 1 (9 inch) unbaked pie shell


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together pumpkin, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, milk, flour, and cornstarch. Mix in eggs one at a time. Pour filling into unbaked pie shell.
  3. Bake for 1 hour, or until center is set.


  1. Ok, I'm going to buy these ingredients and make this! Because I love pumpkin pie, but maple pumpkin pie sounds AMAZING! Thanks! I bet it tasted delicious :)

  2. I hope you do make it. It is so yummy, you'll love it!


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