Taste of Home offers several recipes that include maple syrup as an ingredient, including maple pumpkin pie and maple wheat bread. The maple pumpkin pie yields eight servings and requires 15 minutes of prep time and 45 minutes of baking and cooling time. The maple wheat bread yields three 12-slice loaves.
To make maple pumpkin pie, line a 9-inch pie plate with pastry. Beat 2 eggs, 1 1/2 cups fresh or canned pumpkin, 1 cup reduced-fat evaporated milk, 1/3 cup each packed brown sugar and maple syrup, and 1 tablespoon all-purpose flour in a large bowl. Also add 1 teaspoon pumpkin pie spice and 1/2 teaspoon salt.
Pour the mixture into the pastry, and bake for 15 minutes at 425 degrees Fahrenheit. Reduce the heat to 350 degrees Fahrenheit, and bake an additional 30 to 35 minutes or until a knife inserted in the center of the pie comes out clean. Top with pecans and whipped topping if desired.
To make the maple wheat bread, dissolve 2 tablespoons active dry yeast in 2 cups of 110- to 115-degree warm water. Add 1 egg, 1/2 cup each canola oil and maple syrup, 2 teaspoons salt, 3 cups whole wheat flour, and 1 cup all-purpose flour. Beat the mixture on medium speed until it is smooth, and then stir in 1 1/2 to 2 cups more all-purpose flour.
Turn the dough onto a floured surface, knead until smooth, place in a greased bowl, cover the bowl, and allow the dough to rise until it doubles. Punch the dough down, shape it into three loaves, and place each loaf into a greased 8-by-4-inch pan. Cover again, and let it rise until it doubles. Bake the bread at 350 degrees Fahrenheit for 18 to 22 minutes. Brush with melted butter.