Maple Pumpkin Pie

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!

Join the Conversation

  1. Yum! I know the addition of cream must make a huge difference in taste! Looking forward to trying this recipe. Thanks for the post.

  2. Nanda Garber says:

    Happy Thanksgiving!!

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