Each year, I find myself making this pumpkin pie. It’s sweetened with maple syrup, which I love.

Today, Dylan and I baked it! She loves to roll the dough out and mix the pie filling. I always have the ingredients on-hand which is a huge win. Except this year, when today I only had one egg in my fridge, so Dylan and I had to walk across the street and borrow an egg from our neighbor. But other than that, it went smoothly!

Baking with toddlers is never perfect, and kind of messy…but it is ALWAYS fun! The final product is never magazine-ready. But that is kind of the sweetness about it. To me, that is perfect.

I hope everyone has a happy Thanksgiving and hugs everyone they love! I am so thankful for my family and each and every person in my life. If anything, this year I’ve learned that life is so precious and we must cherish each day. I hope you do the same today and every day. Cheers!!

Homemade Pumpkin Pie

(makes one, 9-inch pie)

• 1 can pure pumpkin puree

• 1/2 cup 2% milk (you may swap the milk for canned 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 tsp cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon ground ginger)

• 1/4 teaspoon salt

Directions: 

1. In a large bowl, whisk all of the ingredients until combined and smooth.

2. Pour in a 9-inch pie 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.

Homemade Butter Pie Crust

• 1 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup (1 stick) plus 2 tablespoons cold butter, cubed

• 1/4 cup ice cold water

Directions: 

1. Process the butter, flour and salt in a food processor until crumbly. It should resemble small peas. Sprinkle in the water, and pulse until all of the flour is moistened and the dough “almost” cleans the side of the bowl. Don’t over-process!

2. Gather the dough into a ball and shape into a flattened round. You may refrigerate the dough for 30-60 minutes to firm it back up.

3. When ready to roll, lightly flour a flat surface and with a rolling pin, roll the dough out to about two inches larger than the inverted pie plate. To transfer to pie pan, roll the dough lightly up with the rolling pin and then invert it into the pie shell. Press a fork into the edges to create an instant design, or crimp the edges with your fingers. Then, prick the bottom of the pie with a fork and bake at 375 for about 7-8 minutes. Take out and cool slightly.

4. Pour the pumpkin pie filling into the semi-baked pie crust and bake for about 35-40 minutes or until the middle is completely set and does not look wet.