This pumpkin pie is kissed with a bit of maple flavor to heighten the warm sweet notes. Such a small change makes a big difference!
I know pumpkin pie is usually reserved for Thanksgiving, but I’m not sure why. If you like it, have it any time! I enjoy pumpkin pie baked oatmeal all fall and winter, so why not the pie too?
So of course adding a bit of maple flavor to pumpkin pie seemed like a natural progression. I would love to work on a way to work on a way to use the syrup as a sweetener.
But Thanksgiving isn’t the best time to experiment, especially when there are so many other things to be done.
That might make a fun winter project one of these years. I just need to talk my husband into liking pumpkin pie first.
New recipes mean multiple trials and I am not a fan of waste. And I’m not sure how many pies I should eat. My poor jeans would eventually stage a mutiny!
So in the meantime I added a bit of maple extract to a classic pie recipe and the results were scrumptious. Of course I used the real deal maple in the whipped cream. On second thought, I think I’d be ok eating all those trial pies!
Do you ever eat pumpkin pie besides on Thanksgiving? Is there anything else you only enjoy once a year?
If this pie sounds good, you may like baby sweet potato cakes with sticky caramel sauce. They’re so good and another great option for Thanksgiving!