This last weekend, I was sitting around thinking about what could be done to spruce up the traditional pumpkin pie for Thanksgiving, and I came up with adding a little maple syrup. In my house, the Better Homes & Gardens cookbook has been a traditional starting point for recipes like pumpkin pie. You’ll remember my pie crust recipe from them: here. Now I’ll tell you that there is nothing wrong with a store bought pie crust if you’re in a hurry, but as with most things it never tastes quite as good as homemade to me. I’ve certainly used my fair share though in a time crunch so don’t feel bad about that at all.
For starters, I put my pie curst into my favorite pie pan. It’s my favorite, because it’s pink. It’s pink of course to support breast cancer awareness. My mom had a double mastectomy a few years ago so it’s a super important cause that is very close to my heart, but it isn’t the only cause we should be talking about. This month is a time to focus on men’s health. It’s a time in our thought process to think about our partners and making sure that they are taking care of themselves. We know and often talk to each other about breast exams and other female issues, but sometimes they don’t. You can check out: Movember here. Love is participating this year, and I’m not really excited about it except for the fact it’s for a good cause and bringing about social awareness. So ladies let’s make sure we ask them about their health. I won’t ask for donations for Love here, but if you’re interested in knowing more feel free to message me.
Now back to the pie, I had a lot of leftover pie crust, and I didn’t want to waste it so I made a few little leaves to place strategically on the pie. You’ll note later that they didn’t brown quite as much as I would have liked, but you win some and you lose some.
For the pie filling, we used pumpkin puree, cinnamon, sugar, nutmeg, ginger, maple syrup, eggs and half and half. We really did take the traditional Better Homes and Gardens recipe that can be found: here and just tweak it slightly. We added the maple syrup so we didn’t add as much half and half as the recipe calls for in order to keep it from being too liquidy and not baking properly. Yes, I’m aware liquidy isn’t a word.
It did bake up beautifully though. Here is a shot of it inside our oven. I don’t advise too many people try this shot, but it worked out for us. I was a bit nervous as Love took it though, because it’s hot in there.
The finished product was well worth it though, and you’ll want to tune in on Thursday to see what happens to it!
linky parties: Not just a housewife
MAPLE PUMPKIN PIE
- 1 recipe Pastry for Single-Crust Pie
- 1 15-ounce can pumpkin puree
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 eggs, slightly beaten
- 2 tablespoons maple syrup
- 1/2 cup half-and-half
- 1. Preheat oven to 375°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry circle and trim. Crimp edge as desired.
- 2. For filling, in a bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a fork until combined. Gradually add maple syrup and half-and-half; stir just until combined.
- 3. Place the pastry-lined pie plate on the over rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours.