Pecan Pumpkin Pie
TOTAL TIME: Prep: 10 min. Bake: 55 min. + chilling
YIELD: 8 servings.
A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. —Deborah Whitley, Nashville, Tennessee
Ingredients
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Dough for single-crust pie
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2 large eggs, room temperature
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1 can (15 ounces) pumpkin
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1/2 cup maple syrup
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1/4 cup sugar
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1/4 cup heavy whipping cream
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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TOPPING:
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2 large eggs, room temperature
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1 cup chopped pecans
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1/2 cup sugar
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1/2 cup maple syrup
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Whipped topping, optional
Directions
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1.
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust.
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2.
For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top.
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3.
Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.
Nutrition Facts
1 piece: 524 calories, 27g fat (11g saturated fat), 132mg cholesterol, 200mg sodium, 68g carbohydrate (46g sugars, 4g fiber), 7g protein.
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