Pecan Pumpkin Pie

Name: Pecan Pumpkin Pie
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: Pastry for single-crust pie (9 inches); 2 large 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 large eggs, lightly beaten; 1 cup chopped pecans; 1/2 cup sugar; 1/2 cup maple syrup; Whipped topping, optional

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

Ingredients

Pastry for single-crust pie (9 inches)
2 large 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 large 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.

Nutrition Facts

1 piece: 481 calories, 23g fat (6g saturated fat), 121mg cholesterol, 144mg sodium, 65g carbohydrate (46g sugars, 4g fiber), 7g protein.

Originally published as Rich Pumpkin Pie in Simple & Delicious November/December 2009

Reviews

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Average Rating:

cdboydston

Oct 31, 2017

Cut down on the sugar or use Stevia, if you want!
swwtsue

Nov 11, 2014

My favorite pie! Made my first the year I got my first deep dish 10" pie plates. They needed two recipes to fill pumpkin and pecan but a lot was left over from each doubled recipe. Not having time or pans to fit all of what was left except another 10" deep dish, I poured the pumpkin in, but not near enough to fill so my brain said...humm...pumpkin and pecan, and poured pecan in too. Fantastic! Family loves it to this day...about forty or fifty years now.
bltbananas

Dec 14, 2013

This was pretty easy to make and everyone enjoyed it. I will make it again next year.
JKvigne

Nov 28, 2013

After reading the comments about the strong taste of the maple syrup, I halfed it in both the filling and the topping. I also did half the sugar in the topping and it was still plenty sweet. It was a huge hit!
tratuttle

Nov 23, 2012

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?
bernerlover

Oct 28, 2012

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!
NiseyNisey

Oct 6, 2012

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.
NiseyNisey

Oct 6, 2012

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.
maryvandorin

Jan 12, 2012

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

Dec 10, 2011

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