At Thanksgiving, pie is usually non-negotiable. And pumpkin pie is down-right necessary for most families.
Sure, you can use the recipe on the back of the pumpkin puree can. But why not make this annual dessert a little extra special? Holidays are meant for extra special desserts, if you ask me. And it’s just as easy.
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This pumpkin pie is, dare I say, healthier. It’s sweetened with maple syrup and calls for either reduced fat milk or coconut milk. And the crust has just the right amount of chocolate flavor thanks to the chocolate graham crackers. The traditional honey graham crackers is delicious as well.
The pie’s flavor is reminiscent of a traditional pumpkin pie, so your die-hard pumpkin pie lovers will happily go in for another slice.
Maple Pumpkin Pie
Ingredients:
- 1 15-ounce can pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup 2 percent milk (you may swap the milk for canned full-fat coconut milk)
- 2 large eggs
- 1/3 cup pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice (or 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground ginger)
- 1/4 teaspoon salt
Instructions:
- In a large food processor, place the pumpkin puree and process with the remaining ingredients until combined and smooth.
- Pour in a 9-inch pie crust (see the chocolate graham crust recipe below).
- Bake at 375 degrees for about 35–40 minutes, or until the center is completely set and does not look wet. Take out and let cool completely before storing in the refrigerator until ready to enjoy. The pie will keep for about three days, loosely covered.
Yields: one, 9-inch pie
Chocolate Graham Cracker Crust
Ingredients:
- 12 whole chocolate graham crackers
- 1/2 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
- 2 tablespoons white sugar
- 1/4 teaspoon sea salt
Instructions:
- In a food processor, process the graham crackers until they’re fine crumbs. Add the cinnamon and process. Then add the melted butter, sugar, and salt and process until finely ground together.
- Press the crust into a 9-inch pie pan that has been sprayed with a nonstick spray. Make sure to press it up on the sides.
- Bake at 375 degrees for about 7–8 minutes. Take out and let slightly cool.
- Pour in the pumpkin pie filling (recipe above) and bake for 35–40 minutes.
