Well, I can’t believe it’s almost Thanksgiving! Mostly because this year has been A LONG YEAR. And this thanksgiving is looking a bit different this year, as we are staying home and enjoying it with just the four of us. But we are still cooking!

Are you still in need of a dessert? A pie? Well, I have you covered! I have been making this pie for the last few years, and I will be making it once again this year! We are using cinnamon grahams tomorrow instead of the chocolate in the photo.

This recipe is a tad healthier than your usual pumpkin pie - it is sweetened with maple syrup and uses reduced fat milk (or coconut milk). You can also use half-and-half in place of the milk for a more decadent pie.

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:

1. In a large food processor, place the pumpkin puree and process with the remaining ingredients until combined and smooth.

2. Pour in a 9-inch pie crust (see the chocolate graham crust recipe below).

3. 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

Graham Cracker Crust

Ingredients:

• 12 whole graham crackers (honey, cinnamon or chocolate flavored)

• 1/2 teaspoon ground cinnamon (omit if you use cinnamon grahams)

• 5 tablespoons unsalted butter, melted

• 2 tablespoons white sugar

• 1/4 teaspoon sea salt

Instructions:

1. 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.

2. 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.

3. Bake at 375 degrees for about 7–8 minutes. Take out and let slightly cool.

4. Pour in the pumpkin pie filling (recipe above) and bake for 35–40 minutes.