This post was ACTUALLY supposed to go up last week. But my poor computer had some issues and had to be taken into to Apple. I was only without it for about 4 days, but I felt like a small part of me was missing, not having my work readily available. I should probably be embarrassed by that fact. Maybe it is slightly pathetic how attached I am to my trusty old iMac, but when you run the majority of your business from it, you’re bound to have a bit of affection for the thing you spend so much time with… right? (Don’t answer that.) Anyhow, I’m just thankful to have it back!
Moving on… I made an awesome pie for Thanksgiving this year! No really, I know that’s hard to believe coming from an extremely non-kitchen savvy person such as myself. But I did! (I have witnesses.) And it was EASY, too! (I guess that’s probably a given, though, if I was able to make it.) Thanksgiving may be over, but it’s still holiday time, and this would still be a perfect pie for any holiday gathering :) So in case you’re looking for a delicious pie recipe for your next party, here’s one you can’t go wrong with!
Maple Walnut Pumpkin Pie
Pie Ingredients:
1 Nine inch unbaked pie crust 1 Fifteen oz. can of pumpkin 1 Fourteen oz. can of Sweetened Condensed Milk 2 eggs 2 teaspoons of maple syrup 1/2 teaspoon of ground cinnamon 1/2 teaspoon of salt 1/4 teaspoon of ginger 1/4 teaspoon of nutmeg
Topping Ingredients:
1/3 cup of firmly packed brown sugar 1/3 cup of all-purpose flour 1/2 teaspoon of ground cinnamon 3 tablespoons of butter 1/2 cup of chopped walnuts
Start by preheating the oven to 425 degrees F. Then in a large mixing bowl, combine the pumpkin, sweetened condensed milk, eggs, cinnamon, maple syrup, ginger, nutmeg, and salt. (Side note: the recipe actually calls for 1 tsp of maple flavoring, not 2 tsp of maple syrup, but I already had maple syrup and I love the flavor of maple, so I figured this substitution would be just fine.) Mix it really well, and then pour it into your pie shell. I used a gluten free pie shell from Whole Foods.
Bake it in the oven at 425 degrees F for 15 minutes, then reduce the oven heat to 350 degrees F and continue to bake for 30 minutes or until the pie mixture is set. I ended up leaving mine in for about 15 minutes extra at 350 degrees (so 45 minutes total) because the center stilled seemed a bit watery.
Meanwhile in a medium mixing bowl, combine the brown sugar, flour and cinnamon. I used Bob’s Red Mill All Purpose Baking Flour for my gluten free flour. Mix that up, and then cut in the butter until the mixture is crumbly. Lastly, stir in the nuts.
Take the pie out of the oven and evenly top it with the crumbly mixture. Put it back in the oven and bake for another 10 to 15 minutes, until topping is golden brown.
Remove it from the oven, let it cool, garnish as desired. And then viola! You have a delicious pumpkin pie that will blow all other pumpkin pies out of the water. Goes excellently with some vanilla bean ice cream and a cup of french pressed coffee :)
I hope that everyone had a delightful Thanksgiving filled with lots of love and laughter, family and food, and of course, thankfulness :)
