Maple. Bacon. Pumpkin. Pie. Yes.

Maple Bacon Pumpkin Pie

(recipe originally from http://themeathouseblog.com/2012/10/26/maple-bacon-pumpkin-pie/)

Ingredients
2 large eggs
1 (15 oz) can pure pumpkin puree
1 cup heavy cream
½ cup pure maple syrup
2 tsp cinnamon
½ tsp ginger
½ tsp kosher salt
1/8 tsp cloves
1 Tbsp sugar
1 unbaked 9-inch pie shell
Whipped cream
10 slices bacon

Directions

Mix together 1 tsp cinnamon and 1 Tbsp sugar. Toss bacon slices in the cinnamon sugar mixture and cook until slightly crispy. Do not overcook the bacon, as it will cook more in the pie. Pat bacon with paper towels to remove as much excess grease as you can and crumble bacon into small pieces.

In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt and cloves. Mix in ½ of the crumbled bacon and pour pumpkin mixture into pie shell.

Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. When pie comes out of oven, sprinkle the rest of the crumbled bacon on top. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving (not optional).