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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
  • Total Time
    Prep: 10 min. Bake: 55 min. + chilling
  • Makes
    8 servings


  • 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
  • 2 large eggs, lightly beaten
  • 1 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • Whipped topping, optional


  • 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.

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Average Rating:
  • J
    Nov 27, 2019

    Ok, so far, WAY too much liquid, even with a 9 inch deep dish pie crust. This is my first time making this. Depending on the crowd's reaction (keep or nix), I have to cut WAY back on the liquid in the topping!!!!

  • nicki5858
    Apr 4, 2018

    No comment left

  • 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!

  • Rmalas
    May 23, 2013

    No comment left

  • aed220
    Jan 5, 2013

    No comment left

  • cingen4
    Dec 24, 2012

    No comment left

  • 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?