Maple Walnut Pumpkin Pie
I fear I will create a bit of shock with this recipe. No Bourbon. None..no booze anywhere to be found! I didn’t set out to have an all Bourbon Thanksgiving but it seems I’ve got a fair number of dishes that call for either Bourbon or my other favorite, red wine. It is not a prerequisite to the dishes I prepare, contrary to the reputation I’ve built for myself so here I present a pie; different from the normal pumpkin pie, yes…but perfect for teetotalers too!
Constantly on the hunt to re-define what I think are boring pumpkin pies, I love this variation I’ve been making for years, it is so different. A graham cracker crust with chopped walnuts, maple syrup in the filling and then a crumb topping with more walnuts. When I’m not going nuts for Bourbon seems lately I’m going simply nuts; California Walnuts (in honor of my tweep Sarah @CAWalnuts) in fact!
Addendum: Whoa…I’ve been given a tongue lashing from my friends on Twitter who I guess DO expect me to produce boozy desserts. Well, this one is so good without, I won’t be changing the pie ingredients but for those of you who want this pie with that indulgence, how about Bourbon or Brandy whipped cream? Just add a couple of teaspoons to taste to your normal recipe for whipped cream and yes, it would be amazing with this pie!
Want More Cocktails? Check out Friday Cocktails with hundreds of fantastic drinks! →