Tag Archives: Pumpkin

Maple Pumpkin Pie

11 Oct

This was the pie that wasn’t supposed to happen.  It was 8 a clock on a Tuesday night and I was starving.  Munching on an apple, I impatiently stirred a pot of pasta when my boyfriend told me he would be right back, he was out of soda water.  Before I could yell at him to hurry up because I would gnaw my own arm off if I didn’t get a proper meal soon, he slammed the door shut. Two minutes later, he called me from the grocery store.  The man wanted a pumpkin pie and asked if he should buy one.  Why he thought it was a good idea to insult me with such a ridiculous question, I have no idea. So in my most calm voice, I said “ No, I’ll make you one”

Fast forward two hours later; I was on the ground clutching my hand because our new entertainment center slammed shut on my fingers.  With a bum hand, no pumpkin pie action would happen in our kitchen that night or at least I thought.  My boyfriend has the power of persuasion.  He offered to do everything; all I had to do was direct. An offer he knew I couldn’t refuse.  The next morning when the pie wasn’t a soupy mess anymore, I had a slice for breakfast. It was silky smooth with a hint of maple and tons of flavor from the spices.  Perfecto! Enjoy.

Makes 8 servings.


  • 1 8-inch deep-dish pie crust, either store-bought or homemade
  • 1 15-ounce can pumpkin pie
  • 1/2 cup sugar
  • 1/8 cup maple syrup
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of cloves
  • 3 eggs, lightly beaten
  • 1 cup milk


Preheat oven to 375 F.

In a bowl combine pumpkin, sugar, maple syrup, the spices, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate over night.

Adapted from here


Pumpkin Mac and Cheese With Maple Caramelized Onions

25 Sep

It’s the time of year when eating pumpkin mac and cheese wrapped in a blanket watching you’re favorite T.V shows is totally acceptable.  And that’s exactly what I did last night.  With autumn comes gray skies and cooler weather in Seattle, which I love. However, after 5 months of it, it can get a little old.

Anyways, before I go off on a tangent, let me tell you why this mac and cheese is the bee’s knees.  It’s creamy, rich, earthy and spicy. SO FREAKING GOOD! And then when you add in the maple caramelized onions, wow! Takes it over the top. Enjoy!

PS-This week is pumpkin week on the blog. Get ready for pumpkin madness!

Serves 1 cup servings of 6


  • 1 whole onion sliced
  • 2 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 LB of elbow pasta
  • 1 cup of canned pumpkin
  • 1/2 cup of heavy whipping cream
  • 1/2 cup whole milk
  • 1 1/2 cups of any cheese you like ( I used sharp cheddar)
  • 1-1/2 teaspoons pumpkin pie spice (divided)
  • 1/4 teaspoon ground cayenne pepper
  • Sea salt and freshly ground black pepper
  • 1/3 cup of panko (Japanese bread crumbs)
  • 1/4 cup of shredded parmesan cheese
  • Cooking spray


You can check out this link here to show you how to make caramelized onions. At the last few seconds of cooking, you are going to add the maple syrup and the balsamic vinegar. Set aside. Pour half the box of the elbow pasta into a pot of boiling water and cook until al dente. About 8 minutes. Rinse and set aside.

Pre-heat oven to 400 degrees F. Grease a 2 quart casserole dish

Heat cream and pumpkin in a heavy bottomed sauce pan on medium heat until thickened. Reduce heat to low and whisk in the cheese until completely melted. Add in the 1 teaspoon of pumpkin pie spice, cayenne pepper, pepper and salt. Add pasta into the cheese mixture and fold in the caramelized onions.  Pour the mixture into the greased casserole dish. Sprinkle panko, parmesan and the rest of the pumpkin pie spice on top. Bake for 8-10 minutes, or until the bread crumbs have browned.

Pumpkin Maple Chocolate Chip Bars

27 Oct


With Halloween right around the corner, I have become a little crazy with orange colored desserts. Probably something to do with the sweet potatoes and pumpkin I ‘ve been using.  Today I bring you, Pumpkin Maple Chocolate Chip bars.  These were so good, that they were gone in a night and there is only two of us living in this household. That should tell you something. Enjoy!

Adapted from here 

Serving size: 9 cookies


1 cups all-purpose flour

1  teaspoons baking powder

1/2 teaspoon soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1 eggs

1/2 cup sugar

1/4 cup canola or corn oil

1/2 cup canned pumpkin

1/2 teaspoon vanilla extract

1/2 teaspoon of maple extract

1 cup chocolate chips, or any chip you like


Preheat the oven to 350 degrees F. Spray a 8 by 9 inch pan. Set aside

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the egg and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla, maple until blended. Mix in the flour mixture to incorporate it. Mix in the chips. Pour the batter into the pan and put it in the oven. Bake for 15 minutes or until a tooth pick inserted comes out clean. Wait till cool then gobble them up!

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