Maple Pumpkin Pie with Chocolate Maple Bacon Crust

I’m in Thanksgiving experimenting mode around here and I’ve been trying out some new pumpkin ideas.  If you missed the no bake pumpkin pie recipe I shared earlier this week, be sure to click over and check it out … the rice krispies treat crust is a game changer!  Today I have a recipe that combines traditional pumpkin pie with a trendy twist: maple pumpkin pie with chocolate maple bacon crust!  The rich maple is the perfect accent to the hickory, salty bacon flavor and all of that combined with pumpkin is Thanksgiving perfection.  You might want to bake two pies because everyone will be saving room for this dessert!

To make the maple pumpkin pie, for the filling you’ll need

3/4 cup sugar

1 tablespoon maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon nutmeg

2 eggs

1 can pumpkin, and

1 can evaporated milk.

To make the crust, you’ll need

9 large/long chocolate graham crackers

3 tablespoons melted butter

4 slices bacon, and

1 1/2 tablespoons maple syrup.

You’ll also need two extra pieces of bacon and another tablespoon of syrup to make the bacon garnish … and, of course, whipped cream for serving.

Lay the bacon slices {six total, four for the crust and two for the garnish} on a baking sheet and bake at 350 degrees until crisp, about 10-13 minutes.

Remove four strips from the pan and set them aside then drizzle the remaining two slices with a tablespoon of maple syrup and put them back in the oven for 1-2 minutes, just long enough for the syrup to caramelize on the bacon.

To prepare the crust, in a food processor, combine the graham crackers and four slices of bacon and chop to a crumb crust consistency.  Add the melted butter and maple syrup and pulse again until the ingredients are well combined.

Butter a 9 inch pie plate and press the crust into the plate, pressing against the bottom and up the edges.  Bake at 350 degrees for 5 minutes then let cool.

While the crust is baking and cooling, prepare the filling.  Combine all the filling ingredients in the bowl of an electric mixer and blend until creamy and well combined.

Pour the filling mixture into the cooled crust and bake at 350 for about 40 minutes or until the pie is set.

Let cool then cover and refrigerate until you’re ready to serve.  {This pie can be made a day or two ahead.}

Just before serving, add a dollop of whipped cream to each slice and place a piece of syrup glazed bacon into the dollop.

Slice and serve …

… then wait for the oohs and aahs!  This pumpkin pie recipe definitely takes this menu item up a notch and adds a really fun twist for a delicious end to the Thanksgiving meal!

For more Thanksgiving recipes and creative ideas, be sure to check out the Thanksgiving category at Dukes and Duchesses!