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Every pumpkin pie can benefit from a splash of maple syrup, don't you think?

Holiday season should be about being together and enjoying spectacular food, not worrying about who can’t/won’t eat what. New York Times best-selling cookbook author Danielle Walker brings her signature style of everyone-friendly cuisine to the feast season with Against All Grain Celebrations. Maple syrup pumpkin pie for everyone!

This is my favorite dessert of the season, and I cannot wait for the excuse to make it every year. A little secret: My favorite way to eat it is cold, straight from the fridge, and sometimes for breakfast!

Make It Ahead: This pie keeps well, covered tightly with plastic wrap, for up to 3 days in the refrigerator and actually gets better with time.

Reprinted with permission from Danielle Walker’s Against All Grain Celebrations