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Pecan Pumpkin Pie

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

8 ServingsPrep: 10 min. Bake: 55 min. + chilling

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

2 of 2

Pecan Pumpkin Pie (continued)

Directions (continued)

whipped topping if desired. Yield: 8 servings.

Nutrition 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.