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Pecan Pumpkin Pie

 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.
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.