This a wonderful seasonal Maple Pumpkin Pie recipe that relies only on maple syrup for sweetener. Perfect for Thanksgiving.
Good morning from my kitchen table, where a candle is casting its soft glow through the morning gloom and I have a hot cup of coffee at my left elbow. I'm finishing up my Thanksgiving grocery list before we pop down to the store to pick up the turkey I ordered last week and finalize the last of the produce that will feature on the menu. It's going to be a simple meal this year, although most years the meal is fairly simple! I'm hoping we'll get out for a walk or small hike perhaps at the coast before I set to cooking. Tomorrow I'll bake the desserts; this year I'll do a pumpkin-chocolate cake with pumpkin buttercream and a maple pumpkin pie.
Here is our 2019 Thanksgiving meal:
Turkey with gravy
Traditional stuffing (my first time making this; I'm trying it with a loaf of sourdough)
Mashed potatoes
Roasted sweet potatoes
Spinach salad
Carrot and green bean saute
White bean and kale stir-fry (vegetarian offering)
Cranberry sauce
Pumpkin pie
Pumpkin cake
If you are still looking for vegetarian, vegan or even some gluten-free suggestions for your Thanksgiving table, I will point you in the direction of some articles I've written over the years. This site also has extensive suggestions and recipes for a plant-based Thanksgiving as well as some lighter options. Search for "Thanksgiving" or click this link.
Planted-based Thanksgiving dishes, the Press Democrat: Easy Thanksgiving Side Dishes that will Delight Traditionalists and Vegans, 2018
Vegetarian Thanksgiving, NPR: A Vegetarian Thanksgiving, 2008
Healthier Thanksgiving, NPR: Thanksgiving with a Lighter Touch, 2010
My gluten-free Thanksgiving e-book: Gather, Recipes for a Gluten-Free Thanksgiving, 2015
Now, to talk pie ... I usually make the pumpkin pie recipe in Alice Waters' The Art of Simple Cooking. It's good, but the tiniest bit fussy as you have to make a roux for the filling. For a friends gathering last weekend I tried a new recipe by way of Aimée Wimbush-Bourque, the author of the Simple Bites blog, that is hands-down my new favorite pie recipe and one I'll be using for all holidays going forward. It's simple, made with real, whole ingredients, maple syrup-sweetened and spiced with a homemade spice blend. It also calls for heavy cream rather than evaporated milk -- the only way I make pumpkin pie now and it's so, so good! I use a simple all-butter whole grain flour crust with my pies but you could use any pie crust of your choice. I'm including the recipe below with a link to her site, which has loads of other inspiration and wonderful recipes.
Wishing you a happy Thanksgiving, where-ever and how-ever you celebrate!
Recipe
Maple Pumpkin Pie
Ingredients
For crust
- 1 cup/135 g gluten-free oat flour or gluten-free flour of choice: sorghum, millet, teff, etc.
- 1 ¾ cups/200 g almond flour
- ½ teaspoon fine sea salt
- ⅓ cup melted, unsalted butter or oil of choice
- 4 tablespoon maple syrup
For filling
- 1 can pure pumpkin
- 1 ½ cups heavy cream
- 3 eggs eggs
- ¾ cup maple syrup
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
Instructions
Make crust
- Well oil or butter a pie pan. Preheat oven to 350° F.
- In a large bowl, whisk together the gluten-free flour, almond flour, and salt. Drizzle in the melted butter or oil and maple syrup, then mix well to combine. Press the crust into the pie pan using the heal of your hand and pressing and spreading it evenly in the pan.
- Prick the crust all over with a fork and place in the oven and bake for about 15-17 minutes, until crust is very lightly browned. Place on a baking sheet.
Make filling
- In another large bowl, whisk together the pumpkin, cream, eggs, coconut sugar, spices, and salt. When crust is ready, pour in the filling.
- Place the pie in the oven on the baking sheet and bake until set, about 55-60 minutes.
- Remove pie from oven and let cool fully before serving. Pie should be kept in the fridge (I like it cold!) and will keep, well wrapped, for up to 5 days.
Helen says
Yum! I know the addition of cream must make a huge difference in taste! Looking forward to trying this recipe. Thanks for the post.
Nanda Garber says
Happy Thanksgiving!!