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Pecan Pumpkin Pie Recipe

Pecan Pumpkin Pie Recipe

A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. —Deborah Whitley, Nashville, Tennessee
TOTAL TIME: Prep: 10 min. Bake: 55 min. + chilling YIELD:8 servings

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

  • 1. 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.
  • 2. For the topping, in a large bowl, combine the eggs, pecans, sugar and syrup; spoon over top.
  • 3. 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.
  • 4. 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.