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
Directions
- Preheat oven to 350 degrees F.
- 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.
- Bake for 1 hour, or until center is set.
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 :)
ReplyDeleteI hope you do make it. It is so yummy, you'll love it!
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