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Pecan Pumpkin Pie Recipe

Pecan Pumpkin Pie Recipe photo by Taste of Home

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A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. —Deborah Whitley, Nashville, Tennessee

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Pecan Pumpkin Pie Recipe

Prep: 10 min. Bake: 55 min. + chilling

Yield: 8 Servings

10 55 65

Ingredients

Pastry for single-crust pie (9 inches)
2 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup maple syrup
1/4 cup sugar
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
2 eggs, lightly beaten
1 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup
Whipped topping, optional

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into pastry.
For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.
Bake at 425° for 15 minutes. Reduce heat to 350°. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set.
Cool on a wire rack for 1 hour. Refrigerate overnight. Serve with whipped topping if desired. Yield: 8 servings.

Nutritional Facts 1 piece (calculated without whipped topping) equals 481 calories, 23 g fat (6 g saturated fat), 121 mg cholesterol, 144 mg sodium, 65 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Pecan Pumpkin Pie in Simple & Delicious November/December 2009, p50

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Reviews for Pecan Pumpkin Pie

Pecan Pumpkin Pie

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Reviewed on Nov. 23, 2012 by tratuttle

This was very good, but when I added the pecans before baking, most of them sank into the pumpkin mixture toward the middle. That part of the pie never really set. Any suggestions?

Reviewed on Oct. 28, 2012 by bernerlover

we thought it was great. someone mentioned that it overflowed and yes, it did a little so I wouldn't pour quite all of it in the pan. I just made it yesterday and have already given it to 2 friends. I like the combo of both pumpkin and pecan pies. Very tasty!

Reviewed on Oct. 06, 2012 by NiseyNisey

Correct this recipe's one flaw and you will have a good pie: it's too much filling for a pie crust, even a deep dish pie crust.

Reviewed on Oct. 06, 2012 by NiseyNisey

Correct this recipe's one flaw and you will have a good pie: it's too much filling for a pie crust, even a deep dish pie crust.

Reviewed on Jan. 12, 2012 by maryvandorin

My sister-in-law wants me to make this every Thanksgiving and she doesn't even like pumpkin.

Reviewed on Dec. 10, 2011 by administrator

in your face good!!!!!!!!!!!!!!!!!!!!!!!!!!

Reviewed on Nov. 26, 2011 by califdreamin@nemont.net

I made this for Thanksgiving for my family. It is definitely a keeper...I did cut back about 1/2 on the sugar and it was perfect. A little less sweet. Thanks for sharing this one!

Reviewed on Nov. 25, 2011 by Mhily

Delicioso pay, 100% recomendable

Reviewed on Nov. 23, 2011 by AlligatorAnnie

I would use Stevia and reduce calories

Reviewed on Nov. 04, 2011 by Kayla Sue

I remember making this pie. Found the recipe in the magazine first. It was so good, but now when I see how it has nearly 500 calories, it makes me groan. Guess I'll have to find myself another, lighter pumpkin pie favorite, lol.